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.
If 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.
So, 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.
For 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.
To 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.
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
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
Nutrition
amanda paa
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
Giselle @ The Busy Spatula
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.
Meg | Meg is Well
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.
Rachelle @ Beer Girl Cooks
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!