Most recipes are some version of reinventing the wheel, but I think I stumbled onto a great keto, dairy-free chocolate bark recipe with just a few ingredients I had lying around the house.
I was having some serious chocolate cravings last week. I had just bought a couple bags of sugar-free chocolate chips to use in a peanut butter cup recipe, but I wanted to try something new. Lately I’ve been putting cacao nibs in everything, since they’re healthy, super low-carb, and add a nice crunch to whatever you put them in. I wanted to spice it up and add some flavor, so I added a dash of peppermint extract to the mixture. It was the perfect addition.
Between the peppermint flavor and the crunch of the cacao nibs, it reminds me of the taste and crunch of my favorite Girl Scout cookies (thin mints, obvs). It’s been a few years since I’ve been able to eat gluten and dairy, so don’t come at me if it’s not an exact match! I just know that when I bit into this chocolate bark, it reminded me of my childhood, sitting around eating thin mints and watching cartoons on a Saturday morning.
I used Lily’s dark chocolate baking chips for this recipe, but you can swap these out for any nondairy sugarfree chocolate chips. One interesting thing about Lily’s chocolate chips is that it doesn’t list the serving size by cups, but by grams and # of chocolate chips. As an American, I have no idea what that means (don’t judge me!). Now, I’m not going to count out individual chips, so I weighed them, and found that for every half cup, it’s about 3 servings of chocolate chips (42 grams). I like to add a little extra sweetener just to make it super sweet, but Lily’s chocolate chips are already lightly sweetened, so that step is optional.
Another tip: the thinner you spread the bark, the quicker it will harden. If I’m making a big batch, I’ll make it on a cookie sheet or in a baking dish so that I can spread it out, but if I’m just making a small recipe like the one below, it can easily fit in a loaf pan.
The best thing about this peppermint bark? It’s keto, gluten-free, dairy-free, sugar-free, and vegan! Plus, it only takes a few minutes of hands-on time, and a few more minutes in the fridge or freezer.
Please let me know if you try this peppermint bark recipe. I want to try more variations, maybe with some crushed sugar-free peppermints, almonds, or other add-ins. I love experimenting with tasty dairy-free chocolates. It’s so much easier to stick to the keto diet when I have some sweet treats that won’t spike my blood sugar and cause a crash later. There are only so many pork rinds you can eat in a day.
I hope you enjoy the recipe!
Easy Dairy-free Keto Thin Mint Bark
Ingredients
- 1/2 cup sugar-free nondairy chocolate chips about 84g
- 2 tsp coconut oil
- 1/4 tsp peppermint extract
- 1 1/2 tbsp powdered erythritol I use Swerve
- 2 tbsp cacao nibs
Instructions
- Prepare a loaf pan or baking sheet lined with parchment paper
- Microwave the chocolate chips and coconut oil in 30-second increments on 50% power until melted
- Stir in the peppermint extract and powdered erythritol
- Add the cacao nibs
- Pour into a loaf pan and spread in a thin layer
- Put in the fridge for 30+ minutes
- Break into pieces and enjoy!
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