Vegan Peppermint Bark

Place coconut butter in microwave-safe bowl and microwave until smooth and creamy. Add melted coconut butter, chopped mint and peppermint extract into a small food processor (mine is 3 cups) and process until mint is broken down.

With food processor running, stream in hot almond milk until mixture turns wet and crumbly. Set aside.

Place dark chocolate into a microwave-safe bowl and melt using half power and 30-second intervals, stirring between each interval, until smooth and creamy.

Line a baking sheet with parchment paper and pour the melted chocolate onto it. Spread the chocolate into about a 11 x 8 1/2 inch rectangle. Crumble the mint mixture over the chocolate and lightly press the crumbles into the chocolate, leaving a little bit of the dark chocolate showing through.

Refrigerate until firm, about 30–60 minutes. Break into chunks and devour.