Dairy-Free, Nut-Free Chocolate-Peppermint Bark
Making allergy-friendly white chocolate is much easier than you might think. And in this recipe, white chocolate pairs perfectly with semi-sweet chocolate and crushed peppermint for a slight twist on tradition.
Makes: about 1 pound
Free of: gluten and all top allergens
- 8 oz allergy-friendly semi-sweet chocolate chips
- 4 oz food-grade cocoa butter / cacao butter
- 1/2 cup + 1 tbsp powdered confectioners’ sugar
- 1/4 cup dairy-free coconut milk powder (see Recipe Tips box)
- 1/2 tsp vanilla paste or vanilla powder
- 1/4 to 1/3 cup allergy-friendly peppermint candy, chopped or crushed
Native Forest has a good dairy-free coconut milk powder. It’s found online at Vitacost.com.
Coconut is technically a fruit, not a nut. If you are nut-allergic, ask your doctor if coconut is safe for you.
- Line an 8-inch square baking dish with a sheet of wax or parchment paper.
- To melt chocolate chips, use my microwave method. Put allergy-friendly chopped chocolate in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Microwave on high for 30 more seconds, and stir vigorously. If chocolate isn’t completely melted, microwave on high in 15-second intervals, stirring vigorously between each interval until just melted. Chocolate should be fully melted and smooth, but do not overheat it.
- Pour melted chocolate into your prepared dish. Tilt and tap the dish to even out chocolate into a thin layer which reaches to the edges. Refrigerate, while you prepare white chocolate.
- Melt cocoa butter, using microwave method in Step 2. It will take a little longer to melt than the chocolate. Sift powdered sugar into the melted cocoa butter. Add coconut milk powder and vanilla and whisk until smooth.
- Pour melted white chocolate over the hardened semi-sweet chocolate and tilt slightly to even it out. Sprinkle allergy-friendly crushed peppermint candy evenly over top. Freeze for 15 minutes.
- Use the wax paper to lift out hardened chocolate. Break it into large pieces with your hands. Store bark in an airtight container in the refrigerator or at room temperature.
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