In my humble opinion, Peppermint Bark is one of the cheeriest treats you can eat during the holiday season, and it's my personal favorite. Why? First off, peppermint just tastes like winter to me; the flavor is refreshingly cool, but mildly sweet at the same time. Secondly, Peppermint Bark it usually topped with crushed candy canes or sprinkles, so it always looks festive. Some people even dip the white chocolate in dark chocolate, which is genius! However, if I have to be honest here, most Peppermint Bark is just a ton of sugary garbage... but we don't want to stop eating it, so is it possible to make Peppermint Bark a little bit less junk-foody? The answer is yes! Check out this healthier, protein packed version made with only four simple ingredients: water, IsoJect Vanilla Bean Protein, organic coconut oil, and peppermint extract. Simple, sweet, AND sugar free! This original recipe is from the bodybuilding.com recipe blog.Macros (per serving): 183 calories 14.25F/.5C/12.5P (Sugar-Free without Optional Toppings)
1 scoop IsoJect Vanilla Bean Protein 2 tbsp. Organic Coconut Oil (Solid at Room Temp) 2 tbsp. Water ¼ tsp. Peppermint Extract 1 Sugar-Free Candy Cane (Optional Topping) ¼ tsp. Red/Green Sprinkles (Optional Topping)
1. Mix all of the ingredients together in a medium size bowl. Blend well, making sure there are no lumps in the mixture. *Tip: You may want to microwave the jar of Coconut Oil for a few seconds (15-30) to soften it up, making it easier to blend with the other ingredients.
2. Take a plate and cover it with plastic wrap. Gently spread the mixture onto the plastic wrap, using a spoon or spatula to cover the surface evenly.
3. Top your bark with a crushed Candy Cane and Red/Green Sprinkles for a festive look, then pop the whole plate of bark in the freezer for 1 hour or until hard. Once the bark has solidified, you're good to go! This recipe makes two servings, store leftovers in the freezer.