Vegan Holiday Peppermint Cookie Bark


  • 10 ounce bag vegan chocolate chips
  • Fix & Fogg Cashew Butter
  • 2-3 Kim & Jake’s Gluten-Free Italian Cream Cookies, crushed
  • ¼ cup crushed candy canes



  1. Line a small baking sheet with parchment paper and set aside.
  2. Place the vegan chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between, until melted. Do not overheat.
  3. Pour the melted chocolate over the prepared baking sheet and spread evenly.
  4. Place 4-6 dollops of cashew butter over the chocolate. Use a butter knife to swirl the cashew butter into the melted chocolate.
  5. Sprinkle the crushed cookies and crushed candy canes over the entire sheet pan evenly.
  6. Place in the freezer to set for about an hour.
  7. Break and serve immediately or store in the fridge or freezer.