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 Recipe
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
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1/2 teaspoon liquid chlorophyll*
- edible gold flakes optional
Instructions
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Line a small rimmed baking sheet with parchment paper.
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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.
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Spread chocolate with a spatula into a thin layer onto prepared baking sheet. Set aside.
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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 1/4 measuring cup, set aside a 1/4 cup of the coconut butter. Turn the food processor back on and add liquid chlorophyll.
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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.
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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.
Recipe Notes
*You can find liquid chlorophyll at Whole Foods, Sprouts, and health stores. I buy the liquid chlorophyll flavored with peppermint.
April says
Serious yum! I’m not vegan, but I am lactose intolerant, so I’m always excited to find vegan dessert recipes. This one looks fantastic. Thanks!
Dawn - Girl Heart Food says
We’ve had a few nice days around here lately and have lost some of the snow we accumulated over the winter, but it is still cold! Looking forward to warm weather for sure! This bark looks so festive! I love coconut too and love how this is dye free!! Pinned! Have a wonderful St. Patrick’s Day :)
Mary Ann | The Beach House Kitchen says
Wow! What a sweet, festive treat for St. Patty’s Day Tessa! I LOVE the coconut in this bark!!
Abby @ Heart of a Baker says
Ahh this is so fun! I somehow forgot that St. Patrick’s Day was coming up, so I need to make a batch of this, STAT. xo
Cathy | whatshouldimakefor.com says
This is a terrific St. Patrick’s Day treat for sure. My whole family would devour a big tray of this. Happy St. Patrick’s Day!
Jennifer @ Seasons and Suppers says
What a perfect vegan St. Patrick’s Day treat! So pretty, too :) Happy St. Patrick’s Day!
Karen @ Seasonal Cravings says
This is so creative and I love that you don’t use green food coloring. What a clever idea!
Stephanie says
This is so unique! I love that you used chlorophyll for the coloring! Very nice!!
Kevin | Keviniscooking says
Something I could easily devour. This looks so good!
Natasha @ Salt & Lavender says
Ok, this is seriously creative and gorgeous. I bet it tastes amazing too! I love the gold flecks… such a pretty and fun touch!
Cindy says
Wow, these are beauties! That coconut green swirl has me feeling like I want to devour all of that pan at once. I am gushing over the way the bark is broken down and then laid out for friends and family to grab. What a great idea! Thanks for sharing.
Lynn | The Road to Honey says
This is the coolest Tessa. First, I love that you used the coconut oil to make the swirls in this beauty of a bark (BTW. . .have I ever mentioned that I am a lover of all things coconut-y)? Second, chlorophyll as a food coloring?! I’m definitely looking into this. I absolutely adore the shade of green it provides. And well. . .if it has health benefits. . .I’m all for that too.
Cheyanne @ No Spoon Necessary says
I absolutely love warm weather and spring is my favorite season, but my allergies? They HATE it. Makes me question why I like spring so much, but all the colorful produce, the flowers, the birds, the warmth – they win me over. ;) Anyways, this bark! Seriously, girlfriend, EVERYTHING you make is just stunning and this bark is no exception! That swirl! The EDIBLE GOLD FLAKES! This is almost too pretty to eat… almost, because let’s get real. I’m going to eat ALL of this. In about .2 seconds. On repeat. <3 Pinned! Cheers!
Medha Swaminathan says
The liquid chlorophyll is such a neat idea and addition to this bark- looks delicious :)
Tamara Andersen says
I live in the land of eternal summer, so I’m always confused (McAllen, Texas) Lol. I stay away from artificial ingredients, so I’m excited to learn of chlorophyll. This is so pretty, and just a perfect sweet treat for St. Patty’s Day!
Rachelle @ Beer Girl Cooks says
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!
Meg | Meg is Well says
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.
Giselle @ The Busy Spatula says
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.
amanda paa says
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