Peppermint Chocolate Bark
‘Tis the season for holiday parties!
If you’re looking for a crowd pleasing and healthy treat to bring, then look no further than this Peppermint Chocolate Bark recipe. Bring a batch of this to your next holiday party and it won’t disappoint!
You can omit the peppermint extract to make this bark year round with a variety of toppings, such as:
Freeze Dried Raspberries & Chopped Pistachios
Pomegranate Seeds & Chopped Walnuts
Roasted Chopped Almonds & Sunflower Seeds
Slivered Almonds & Sea Salt
I used my favorite Hu Kitchen chocolate chips to make this recipe low in sugar! Need help determining the right amount of sugar for you? Checkout this podcast episode.
If you’re looking for more low-sugar yummy recipes, you’ll love the Carb Compatibility Project. Our 4 week program where you’ll learn how to stabilize blood sugar, energy, and mood, determine your body's unique carbohydrate needs, and end the carb confusion.
INGREDIENTS
1 9oz bag of dark chocolate chips
2 Tbsp coconut oil
1/4 tsp peppermint extract
2 Tbsp pumpkin seeds
2 Tbsp goji berries
2 Tbsp coconut flakes
INSTRUCTIONS
Line a 8x10 baking dish with parchment paper.
Mix together the chocolate chips and coconut oil in a saucepan over low heat on the stovetop until melted, stirring in between.
Add peppermint extract to the chocolate mixture, then transfer to the baking dish and spread evenly with a spatula.
Sprinkle the toppings then transfer to the fridge for 45 minutes.
Break into pieces and enjoy!
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Recipe by
Rachel Mistry, MS, RDN
Rachel is a registered dietitian with years of clinical experience and Lead Practitioner of The Funk’tional Nutritionist. As an IFM Certified Practitioner and a graduate of Erin’s Funk’tional Nutrition Academy, Rachel is well aligned with our philosophy. If you get the opportunity to work with Rachel, you will see why we are honored to have her on the team!
