Peppermint Maca Chocolate Bark: Two Ways

Serves 10

40 Minute Prep Time

By Paige Snyder on December 4, 2014 , categorized in Dessert

chocolate-peppermint

In the season of temptation I always like to have a few recipes on hand for last minute party invites or just to feel festive. This recipe can be whipped up in no time and is a spin on an old classic. Break it into small pieces for a party dish or break it into large pieces and give as a gift. Chocolate-y and refreshing, your holiday season just got that much tastier.

White Chocolate Peppermint Bark

Ingredients

  • Chocolate Peppermint Bark
  • 3 bars Vega® Maca Chocolate
  • 3 organic peppermints or 1 organic candy cane
  • White Chocolate Peppermint Bark
  • 3 bars Vega® Maca Chocolate
  • 3 organic peppermints or 1 organic candy cane
  • 4 inch piece cocoa butter
  • ½ tsp vanilla extract
  • 1 pinch sea salt
  • 2 tbsp macadamia nut butter (cashew butter or coconut butter will work as well)

Preparation

  1.  Chocolate Peppermint Bark

    1. Line a 7 x 9in pan with wax paper.
    2. Crush  mints into tiny pieces by placing in a bag and gently tapping with a hammer.
    3. Roughly chop Vega Maca Chocolate bars. To temper chocolate, reserve one third of chopped Vega Maca Chocolate bars and melt remaining two thirds over a double boiler or in the microwave. Once melted, remove from heat and stir in remaining chopped Vega Maca Chocolate bars. Stir until fully melted. This will ensure chocolate sets and retains a good snap.
    4. Pour melted chocolate into pan.
    5. Sprinkle mints on top of chocolate. Gently press to make sure they are securely set.
    6. Place in freezer until hard. About 20-30 minutes.
    7. Remove from freezer and break apart.
    8. Enjoy!
  2. White Chocolate Peppermint Bark

    1. Line a 7 x 9in pan with wax paper.
    2. Crush the mints into tiny pieces by placing in a bag and gently tapping with a hammer.
    3. To temper white chocolate layer, roughly chop cocoa butter. Reserve one third of chopped cocoa butter and melt remaining two thirds in a double boiler or microwave. Once melted, remove from heat and stir in remaining one third of chopped cocoa butter and stir until fully melted. Add salt, vanilla extract and macadamia nut butter. Stir until completely combined.
    4. Spread ¾ of white chocolate mix on prepared wax paper. Place pan in refrigerator. Reserve remaining white chocolate mix for top layer.
    5. Roughly chop Vega Maca Chocolate bars. To temper chocolate, reserve one third of chopped Vega Maca Chocolate bars and melt remaining two thirds over a double boiler or in the microwave. Once melted, remove from heat and stir in remaining chopped Vega Maca Chocolate bars. Stir until fully melted. This will ensure chocolate sets and retains a good snap..
    6. Pour melted chocolate onto set white chocolate layer and spread to cover completely. Return pan to refrigerator.
    7. Once Vega Maca layer has set, pour remaining “white chocolate” on top and spread evenly (you may need to remelt the white chocolate layer).
    8. Sprinkle mints on top of “white chocolate”. Gently press to make sure they are securely set.
    9. Place in freezer until hard.
    10. Remove from freezer and break apart.
    11. Enjoy!

Paige Snyder

Paige Snyder works at Vega as a Regional Educator. She is a plant-based nutritionist who specializes in sport performance, stress management, and achieving your optimal weight. Paige is currently completing her Masters in Nutrition from the University of Bridgeport, and loves to develop raw dessert recipes.

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