Holiday Peppermint Bark

One of our family favorites is dark chocolate. We have a square each night after dinner. My son considers 85% dark chocolate a treat. It may not be for everyone but we love it! For me, the more bitter the better. I still laugh at the time I gave my sister a square of my favorite Lindt 90% dark chocolate one year at Christmas. She gave the most amazing face of disgust - lol! She said it tasted like chewing tobacco. So you can guess that I prefer to use dark chocolate when making my holiday bark but you can use whatever you prefer. I would suggest going with the highest percent of cacao that you enjoy to get the most health benefits.

Possible benefits of dark chocolate (70%+):

1. antioxidant

2. fiber, iron, magnesium, cooper, manganese, potassium & selenium

3. flavanols

4. enhanced brain function

Okay, now to the important stuff, how to make this tasty bark?

Holiday Peppermint Bark

INGREDIENTS:

• 1 bag of dark chocolate chips (I prefer Enjoy Life 69% dark chocolate which are free of major allergens)

• 4-5 candy canes (I prefer Wholesome Sweet brand which has no artificial colorings)

• approx. 1/3 c coconut butter (this is different than coconut oil)

• Optional: CBD oil (I prefer the Charlotte’s Web brand in the peppermint flavor)

DIRECTIONS:

1. Heat the chocolate chips in a small saucepan over low heat, stirring often with a rubber spatula.

2. Once the chocolate is silky and melted, add in 5 dropper fulls of peppermint CBD oil (optional) and stir. Pour chocolate onto a large cookie sheet that has been lined with parchment paper. Use rubber spatula to smooth out the chocolate. I like mine to be fairly thin but it is all about personal preference here ;)

3. Pop the cookie sheet into the fridge for 10 minutes. If your coconut butter isn’t softened to a drizzle now is a great time to run the jar under hot water until it becomes melted.

4. Crush the candy canes into small pieces using a meat tenderizer. Best to place the candy canes in a plastic or silicone bag before crushing.

5. Remove the cookie sheet of chilled chocolate. Using a butter knife, drizzle the coconut butter over the dark chocolate. Next sprinkle the crushed candy canes over the coconut butter and pop back in the fridge for an hour to two.

6. After an hour you can remove the holiday bark and break into large pieces. Store in the fridge until you are ready to enjoy.

I have a feeling I will be making this recipe quite a few times this holiday season! It is easy, healthy, and super satisfying in every way!