The holidays are upon us and Candy Cane Carob Bark is the perfect treat to get you into the festive spirit. Candy Cane Carob Bark melts in your mouth and the candy cane pieces sprinkled throughout the carob bark bring a satisfying peppermint crunch. The base of the carob bark is actually super healthy and sugar free! It is made with carob powder, stevia, lucuma, peppermint extract and coconut oil. This recipe is the perfect festive treat to bring to a holiday party because it is vegan, gluten free and low in sugar.
You may have noticed by now that I have a candy cane obsession. In the past two years I have shared a Gluten Free Candy Cane Black Bean Brownie recipe and a recipe for Candy Cane Blondies. This year I decide to mix it up and share a recipe this a little simpler and lower in sugar. Candy Cane Carob Bark is super easy to make with only 6 ingredients that can be thrown together in under 10 minutes. The candy canes I use in this recipe are from TruJoy Sweets. They are gluten free, vegan and do not contain corn syrup or artificial colors or flavors.
Candy Cane Carob Bark is really popular among my group of friends. I tested the recipe on them last Christmas and everyone loved it so much they were begging me for the recipe. They actually went on to make it for their holiday parties and it was a hit every time! Candy Cane Carob Bark also really convenient, you can make it ahead of time and store it sealed in the freezer for quite while.
Lucuma is an optional ingredient in this recipe that adds a nice hint of caramel to the carob bark. It is a low glycemic Peruvian fruit that has been dehydrated and ground into a powder. You can find lucuma at most health food stores or online. Lucuma is actually considered a superfood because it is packed with cancer fighting antioxidants like beta carotene. It contains a good dose of niacin (aka vitamin B3) which has been known to aid in depression. Finally, lucuma is a good source of fiber, complex carbohydrates and 14 essential trace minerals including zinc, potassium, magnesium, calcium and iron.
Candy Cane Carob Bark (Vegan, Gluten Free)
Prep time: 10 minutes
Inactive prep time: 2 hours
Serving size: 1 gimormous bar!
- 3/4 cup candy cane bits, 7 candy canes
- 1 cup carob powder
- 2 Tbsp Lucama (optional)
- 1/8 tsp green powder stevia
- ½ tsp peppermint extract
- 1/2 cup coconut oil, melted
- Line a loaf pan with parchment paper and evenly spread 1/2 cup of the candy cane bits along the bottom of the pan.
- In a medium bowl mix the carob, lucuma and stevia powder. Add the coconut oil and peppermint extract and stir until smooth; this mixture should be very drippy.
- Pour the chocolate over the candy cane bits. Top it off with the remaining ¼ cup of candy cane bits and place in the freezer to set for 2 hours.
- Serve candy cane carob bark cold, straight out of the freezer. Don’t leave at room temperature for too long or else it may start to melt!
If you need more ideas for your holiday baking, click on the pictures below to link to the yummy recipe. I would also LOVE to hear what you favorite candy cane recipe is, feel free to leave the recipe or a link in the comment section!
Featured on Ricki Heller’s Wellness Weekend!