Chocolate Mug Cake
This Chocolate Chunk Protein Mug Cake is perfect for when the sugar craving hits but you still want something healthy. In under 10 minutes you can have this single serving dessert made with whole food...
Peppermint Bark
Peppermint Bark
Holist
Category
Dessert
Author
Holist
Servings
10-12
Prep Time
15-20 minutes
Cook Time
1 hour
Peppermint bark was one of my favourite Christmas treats growing up. I used to love the candy cane crunch on top so much! This version gives that same nostalgic minty snap but made with real, whole food ingredients. The homemade white chocolate feels so creamy and luxe, the mint makes it ridiculously addictive, and it’s the perfect festive sweet that still feels clean and nourishing.
Ingredients
For The Dark Chocolate Base
- 150 g dark chocolate (70–85% cacao)
- 1 tsp coconut oil
For The White Chocolate Layer
-
100 g cacao butter, chopped
- 40 g coconut butter
- 30 g coconut milk powder
- 2–3 tbsp maple syrup (to taste)
- Pinch sea salt
- ½ tsp vanilla extract (optional)
- 1–2 drops food-grade peppermint essential oil
Toppings
- 3 × Chief Chocolate Mint Protein Bars, roughly chopped
- Optional: sprinkle of freeze-dried cranberry powder
Directions
- Melt dark chocolate with coconut oil until smooth.
- Spread evenly over a lined tray and set in fridge for 15–20 min.
- Melt cacao butter and coconut butter, remove from heat, whisk in coconut milk powder, maple syrup, vanilla, salt, and peppermint oil.
- Pour over dark chocolate base, top with chopped Chief bars and cranberry powder.
- Chill until hardened, then snap into pieces.
Storage
Store in an airtight container in the fridge for up to 7 days, or freezer for 1 month. Best served cold for a crisp, snappy texture
Nutrition
Nutrition
- Serving Size
- Whole tray
- per serving
- Calories
Amount/Serving
% Daily Value
- Protein
- 63 grams
- Fat
- 254 grams
- Carbs
- 90 grams
