Pistachio Peppermint Bark



Who doesn’t love peppermint during the holidays?  Here’s a very yummy REAL food peppermint bark that can be made Low Carb/Keto, AI, and RESTART/21-DSD/Whole30 friendly!

(Courtesy of Cassy Joy @ FedAndFit.com)

Prep Time:  10 Minutes + 4 hours to set
Yield:  12 servings


  • 1 cup coconut butter, warmed to be thin
  • 1⁄2 cup extra virgin coconut oil, melted
  • 3 teaspoons peppermint extract
  • 2 tablespoons honey (omit for Low-Carb, AI, and RESTART/21-DSD/Whole30)
  • 1⁄2 cup pistachios, roughly chopped (omit for AI)


  1. Stir the coconut butter, extra virgin coconut oil, peppermint extract, and honey together until combined.
  2. On a parchment paper-lined baking sheet, pour the mixture and spread out into a large 1⁄4”-thick layer.
  3. Sprinkle the top with the crushed pistachios and refrigerate for 4 hours or overnight.
  4. Break into pieces and keep chilled until serving.


Tip: This is a great base recipe for you to experiment with! Try adding your favorite freeze-dried fruits or even a swirl of dark chocolate to mix things up.

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