Dairy-Free, Nut-Free Chocolate-Peppermint Bark

Photo: Andrew Grinton

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

Ingredients

  • 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

Recipe Tips

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.

Instructions

  1. Line an 8-inch square baking dish with a sheet of wax or parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com