Friday, December 21, 2012

Christmas Peppermint Bark....With A Twist

Something just as good.  Are you a peppermint bark lover? Just have to have it at Christmastime along with some fudge and all the other goodies.  

This year we are serving up our Peppermint Bark a little differently. How you ask? 

Well we found a Peppermint Bark recipe that is... just as good.
And the twist is.....it is healthy!




While on our continuing quest to find ways to take favorite sweet treats, desserts and such, and make them healthy without sacrificing the taste, and mind you, it is not always an easy task, we came upon the blog, 
Oatmeal With A Fork.  Lauren's blog is dedicated to making a variety of healthy meals and sweets without sacrificing taste. Perfect for us. We hope you will check out Lauren's blog.

Lauren posted a recipe for Double Layered Peppermint Bark, and we were interested in giving it a try.

The ingredients were ones we were familiar with and had used before, all except for one.
Cocoa Butter. That wonderful smelling good for you antioxidant.

Since we never used it for anything, let alone in a recipe, we were excited and a little nervous of the outcome.

But what better way to familiarize yourself with the unfamiliar than to jump right in.





This recipe is refined sugar free, gluten free, dairy free and could be vegan if you use maple syrup instead of honey.


~Christmas Peppermint Bark Recipe~



CHOCOLATE LAYER:
4 T. cocoa butter
4 T. cocoa powder
pinch salt
2 t. honey or maple syrup
1/2 t. vanilla extract
1/2 t. mint extract
Melt the cocoa butter over low heat. Add the honey and stir to dissolve. Add the rest and whisk until everything is combined. Place wax paper in a small baking dish. Pour the chocolate layer in, and place it in the fridge to harden.

WHITE CHOCOLATE LAYER:
2 T. cocoa butter
3 T. coconut butter
pinch salt
2 t. honey or maple syrup
1/2 t. vanilla extract
1/2 t. mint extract
1 candy cane, crushed (preferably organic, minus corn syrup)
Melt the cocoa and coconut butters together over low heat. Stir in the honey until combined. Add the remaining and mix. Allow the mix to cool, and pour it over the hardened dark chocolate layer. Tilt the dish to evenly distribute this layer. Top with the crushed candy cane (I just put mine in a Ziploc bag and mashed it with the bottom of a glass).






We found these really great sugar free peppermint disc's that we used in our recipe.





Awe, that cool peppermint and chocolate on your tongue just melts into pure bliss!
Christmas bliss!





Have you made your Christmas Peppermint Bark yet? If not, you may want to give Lauren's healthy recipe a try and still enjoy all the goodness.

It is not good to show partiality to the wicked,
Or to overthrow the righteous in judgment.

Proverbs 18:5

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3 comments:

  1. This recipe sounds so delicious and I LOVE that it uses Cocoa butter! Definitely pinning and sharing on my Facebook page too!

    Merry Christmas!
    Jenn

    ReplyDelete
  2. How cool! I would love if you would share on Fall Into the Holidays, open until Thursday!

    http://redcrowgreencrow.wordpress.com/tag/fall-into-the-holidays/

    Katie @ Horrific Knits

    ReplyDelete
    Replies
    1. Thank you for linking up at Fall Into the Holidays! This week's round is now up if you would like to stop by!

      Delete

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