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    Salted Plains » Recipes » Cookies & Bars

    Vegan Mint Chocolate Bark (Gluten-Free, Vegan)

    Published: Mar 10, 2017 · Modified: Aug 27, 2021 by Tessa · This post may contain affiliate links · 29 Comments

    Jump to Recipe Print Recipe

    Vegan Mint Chocolate Bark made with healthy coconut butter, all-natural, dye-free chlorophyll, and dark chocolate. A superfood treat that is fun and easy! Gluten-free, vegan, and refined sugar-free. 

    Vegan Mint Chocolate Bark (gluten-free, vegan) | saltedplains.comIf you've felt a bit like we've been in the spring season for months already, I'm with you. With unusually warm weather for weeks now, I feel somewhat discombobulated. No complaints here regarding the warm weather (hey, allergies!), but it makes it seemingly harder to keep track of time.

    Vegan Mint Chocolate Bark (gluten-free, vegan) | saltedplains.comSo, in case you are struggling like me, St. Patrick's Day has not passed us up yet. And my friend, Lynn, over at The Road to Honey, invited me to join in with several other wonderful bloggers on a St. Patrick's Day celebration of food and drink today.

    Vegan Mint Chocolate Bark (gluten-free, vegan) | saltedplains.comFor today's celebration, I bring you this vegan mint chocolate bark. As some of you may know, my love for coconut butter is strong, and it plays a starring role in this recipe.

    Instead of using white chocolate, coconut butter makes an excellent vegan substitute for the creamy contrast to dark chocolate. Do keep in mind that it does taste like coconut, but I think that only adds to the mint chocolate flavor.

    Vegan Mint Chocolate Bark (gluten-free, vegan) | saltedplains.comTo get things naturally green, I used liquid chlorophyll to color the coconut butter. I often add liquid chlorophyll to my water in the morning as it has great antioxidant and anti-inflammitory properties. A little bit of chlorophyll goes a long way in making food green, and you can feel better that it is free of dyes.

    Vegan Mint Chocolate Bark (gluten-free, vegan) | saltedplains.com

    Check out the rest of the delicious links from today's #saintpatricksdayfeast2017 to add to your St. Patrick's Day festivities!

    The Road to Honey  Guinness Irish Stew Mini Pot Pies

    What Should I Make For Traditional Irish Soda Bread with Orange Butter

    The Sweet Nerd Get Charmed By Double Spice Chocolate Cookies

    Girl Heart Food Shepherd's Pie {with Guinness Lamb & Horseradish Mash}

    No Spoon Necessary Sour Apple Tequila Cocktail - The Lucky Shamrock

    The Beach House Kitchen Bangers and Mash with Guiness Onion Gravy

    Beyond Mere Sustenance St. Patrick's Lemon Cucumber Martini With Fresh Basil

    Seasons & Suppers Irish Spice Bag

    Ciao Chow Bambina Chocolate Stout No-Churn Ice Cream with Homemade Toffee Crumble

    The Busy Spatula Lucky Charms Churros & Real Pistachio Pudding

    Beer Girl Cooks Raspberry Chocolate Milk Porter Pudding Shooters

    Salt & Lavender Pork Chops with an Irish Whiskey Sauce

    Kevin Is Cooking Colcannon Irish Mashed Potatoes

    Calizona Black Lentil Roasted Broccoli Shepards's Pie

    Sugarhero Baileys Chocolate Caramel Tarts

    Meg Is Well Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle

    Vegan Mint Chocolate Bark

    An easy festive bark recipe with coconut butter, all-natural chlorophyll for color, and dairy-free dark chocolate.
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 20 minutes
    Servings: 16 servings
    Calories: 194kcal
    Author: Tessa

    Ingredients

    • 8 oz dairy-free dark chocolate chips I use Enjoy Life brand
    • 2⅔ cups unsweetened shredded coconut NOT flaked - I use Let's Do Organic brand
    • 2 tablespoons coconut oil melted
    • ½ teaspoon pure vanilla extract
    • ¼ teaspoon peppermint extract
    • ½ teaspoon liquid chlorophyll*
    • edible gold flakes optional

    Instructions

    • Line a small rimmed baking sheet with parchment paper.
    • In a medium microwavable bowl, melt chocolate in 30 second intervals, stirring after each interval until there is a small amount of unmelted chocolate left. Stir until completed melted.
    • Spread chocolate with a spatula into a thin layer onto prepared baking sheet. Set aside.
    • In a food processor, add the shredded coconut and process until smooth, stopping occasionally to wipe down sides of bowl with spatula (about 3-5 minutes). This may take longer than 5 minutes, just stop periodically and stir with spatula. Once the coconut becomes a smooth butter consistency (it doesn't have to be extremely smooth), add melted coconut oil, vanilla extract, and peppermint extract, and process once again until coconut oil and vanilla are combined. When ready, it should sound like liquid is being processed. Stop the food processor and using a ¼ measuring cup, set aside a ¼ cup of the coconut butter. Turn the food processor back on and add liquid chlorophyll.
    • Once combined. gently spread green coconut butter over the top of drying chocolate. Drizzle white coconut butter that was set aside into zig-zags or dots over green coconut butter. Use a toothpick to swirl white coconut butter. Sprinkle gold flakes if desired. Allow to set at room temperature for about 2 hours. Do not place in refrigerator to set, the coconut butter will seize, ruining your pattern.
    • Once completely dry and set, break bark into pieces and store in an airtight container in the fridge. The top may look "frosty" after refrigeration, but will return to it's normal look after coming back to room temperature.

    Notes

    *You can find liquid chlorophyll at Whole Foods, Sprouts, and health stores. I buy the liquid chlorophyll flavored with peppermint.

    Nutrition

    Calories: 194kcal | Carbohydrates: 12g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 174mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

     

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    Comments

    1. amanda paa

      March 15, 2017 at 10:55 pm

      Chlorophyll! So awesome. And you know my love for coconut butter runs deep too. So versatile and is quite the match with dark chocolate. Happy celebrating! xo

      Reply
    2. Giselle @ The Busy Spatula

      March 13, 2017 at 10:13 am

      5 stars
      Such a pretty bark! Green, gold and white look so nice together. :) I'm going to have to look into liquid chlorophyll. It makes such a nice color.

      Reply
    3. Meg | Meg is Well

      March 13, 2017 at 8:38 am

      5 stars
      I love how artistic and dreamy this bark looks! And it really does bring spring to mind (but I feel you SO much on the allergies). I'm really interested in making coconut butter now and trying out chlorophyll too. I didn't know that existed and the nerd in me wants to totally brag about eating/drinking chlorophyll.

      Reply
    4. Rachelle @ Beer Girl Cooks

      March 12, 2017 at 6:19 pm

      This is so pretty and creative! I can't believe you achieved that gorgeous green color without food coloring! Love the edible gold flakes too!

      Reply
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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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