Totally delicious and full of healthy antioxidants.
Pair it with peppermint and boom - AMAZING!
Most chocolate barks that show up around the holidays are made with milk chocolate - obviously not an option when you are living dairy-free - and are usually loaded with sugar.
My recipe uses dark chocolate, toasted quinoa for crunch (trust me, its good), pure peppermint and is sprinkled with an all natural crushed candy cane.
As an aside, I found the natural candy canes (meaning they are not artificially flavoured) at Whole Foods and have spotted them at other health food grocery stores.
This bark is perfect to serve when you are entertaining for the holidays or even to give as a gift - I like to put it in a mason jar wrapped up with pretty ribbon and rosemary.
Picky Peppermint Bark
14 oz bittersweet dark baking chocolate
1/2 tsp pure peppermint extract
1/2 Tbsp quinoa, rinsed and drained
1 all natural candy cane
Line a baking sheet with parchment paper.
Put the unwrapped candy cane in a ziplock plastic bag and bang it with a large spoon to crush it. Set aside
Fill a medium size soup pot with about 2 inches of water and bring it to a low simmer. Place a heat safe bowl (I use glass) on top of the pot and make sure the bottom of the bowl is not touching the water. Place the chocolate in the bowl and stir it as it begins to melt.
While the chocolate is melting, put the quinoa in a small sauce pan on medium heat and stir it around with a wire whisk until it is lightly toasted - about 5 minutes. Be careful not to burn it. Set aside.
Once the chocolate is 80 percent melted, stir in the peppermint extract.
When the chocolate mixture is completely melted and smooth, pour it onto the parchment paper and spread it out gently so that it is thin and in a rectangle shape. Sprinkle the quinoa into the chocolate, followed by the crushed candy cane. Place it in the fridge for 30 minutes. Once it is completely chilled, break into pieces and serve...aka EAT!
Sending you sunshine, happiness and peppermint bark love,
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