This unconventional take on peppermint bark combines rich dark chocolate with a refreshing minty twist, enhanced by a vibrant spirulina crunch. It’s a visually stunning and deliciously unique vegan dessert that will surprise your taste buds!

Ingredients

  • 8 oz dark chocolate (vegan, at least 70% cocoa)
  • 1 cup unsweetened shredded coconut
  • 1/2 tsp peppermint extract
  • 1/2 cup crushed peppermint candies or candy canes (vegan)
  • 2 tbsp spirulina powder
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw sunflower seeds
  • 1 tbsp coconut oil
  • Pinch of sea salt

Instructions

1. Begin by preparing a baking pan. Line an 8×8 inch square baking dish with parchment paper, allowing some overhang for easy removal later.

2. In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between until smooth and fully melted. Be careful not to overheat it.

3. Once melted, stir in the peppermint extract, blending well to infuse the chocolate with minty goodness.

4. Pour half of the melted chocolate into the lined baking dish, spreading it evenly across the bottom. Place it in the freezer for about 10-15 minutes to set.

5. While the first layer sets, prepare the spirulina crunch. In a small bowl, mix the remaining melted chocolate with spirulina powder, coconut oil, raw pumpkin seeds, sunflower seeds, and a pinch of sea salt until well combined.

6. Once the first layer of chocolate has set, remove it from the freezer. Spread the spirulina crunch mixture evenly on top of the hardened chocolate layer.

7. Sprinkle the shredded coconut and crushed peppermint candies over the spirulina layer, ensuring an even distribution for maximum flavor and visual appeal.

8. Drizzle the remaining melted dark chocolate over the top of the bark, creating a decorative pattern. Use a spatula or knife to gently swirl it into the toppings for a marbled effect.

9. Return the entire bark to the freezer for another 30 minutes, or until fully set and firm.

10. Once set, lift the bark out of the baking dish using the parchment overhang and place it on a cutting board. Cut into squares or break into pieces for serving.

11. Store the peppermint bark in an airtight container in the refrigerator for up to two weeks, if it lasts that long!

Enjoy your Choco-Mint Fusion Bark with Spirulina Crunch as a delightful treat for yourself or a unique gift for friends and family!