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Above shot of peppermint bark on a plate

Yogurt Peppermint Bark

Take a bite of this sweet and healthier-for-you winter treat.
Above shot of peppermint bark on a plate

Peppermint bark is an easy and classic snack to enjoy during winter. Keep some on hand for whenever you have a craving for something sweet or bring it to your next holiday party as a healthy treat or dessert.

Traditionally, this recipe is made with white chocolate, which is high in sugar and doesn’t contain the antioxidants that cacao does. Instead of white chocolate, we use dairy-free yogurt layered on top of naturally sweetened cacao. 

The flavonoids in cacao have many potential benefits, including lowering blood pressure and improving insulin resistance and brain function. Meanwhile the probiotics from the dairy-free yogurt promote healthy gut function. Just remember to look for high-protein yogurt with low or no sugar added—or make your own yogurt the day before with only two ingredients. Then all you need to do is add mint and cacao and pop it in the freezer. 

If you’re on an autoimmune protocol (AIP) diet, this peppermint bark is easy to make without the chocolate layer. Simply leave out the cacao and coconut oil and reduce the amount of peppermint extract by half.

TIPS: 

  • Play around with the flavor by adding cinnamon to the chocolate layer or sprinkling red fruit like raspberries or diced strawberries on top for more festive winter colors. 
  • To sweeten the top layer further, mix chilled coconut cream into the yogurt. 

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Details

  • Serves: 12
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
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Ingredients

  • 12 oz cacao wafers (AIP – omit)

  • 4 tbsp refined coconut oil

  • 1 1/2 tsp peppermint extract, divided

  • 1 3/4 cups dairy-free yogurt

  • 14 peppermint leaves, chopped or torn into smaller pieces

Directions

  1. Line a baking sheet with parchment paper.

  2. In a small saucepan, melt cacao wafers and coconut oil over low heat, stirring frequently.

  3. When cacao is fully melted, remove from heat and stir in ¾ teaspoon peppermint extract. Pour onto baking sheet and place in refrigerator for about 10 minutes, until cacao is almost set.

  4. Meanwhile, stir remaining ¾ teaspoon extract into yogurt. Spread evenly over cacao layer. Sprinkle with peppermint leaves.

  5. Place baking sheet in freezer for at least 3 hours or overnight. Once bark is set, break into pieces and store in an airtight container in the freezer.

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