Christmas Recipe: Vegan, Dairy-Free Peppermint Pistachio Candy Cane Chocolates

Vegan, Dairy-Free Peppermint Pistachio Candy Cane Chocolates

Indulge in these rich, decadent, and undeniably festive, peppermint infused holiday chocolate bars - topped with crunchy bits of candy cane goodness!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: North American
Servings: 9 Mini Chocolates


  • 0.66 Cup Organic Cocoa Powder
  • 1 tsp Vanilla Extract
  • 0.5 tsp Peppermint Extract
  • 3 tbsp Organic Pistachios (Roughly Chopped)
  • 3 tbsp Natural Candy Cane (Roughly Chopped)
  • 1 tbsp Organic Sunflower Lecithin (Optional - if chocolate separates)


  • In a double boiler melt the cacao butter and whisk in everything but the pistachios and candy cane.
  • Using your favorite mold and sprinkle pistachios and candy cane before pouring in the chocolate.
  • Set in a refrigerator for an hour and serve as a holiday themed treat with tea or coffee.


Each Serving Contains:
227 calories; 2 g protein; 19 g total fat (0 g trans fat); 14 g total carbohydrates (8 g of sugar); 3 mg sodium