Candy Cane Bark Cups

katefox3141

If you’re mint to make something sweet this season but don’t have time to turn your kitchen into a winter war zone, these No-Bake, Gluten-Free Candy Cane Bark Cups are here to work magic even Santa would be jealous of. So, if December has you running on vibes, caffeine, and sheer seasonal delusion, these babies are your peppermint-flavored lifeline. No oven. No mixer. No emotional stability required. Just a rich chocolate base, a snowy white-chocolate top, and crushed candy canes sprinkled on top: they look like you tried way harder than you actually did. They’re minty, festive, and come together faster than your holiday spirit disappears in a crowded parking lot. Essentially, they’re perfect for last-minute parties, surprise guests, or pretending you’re effortlessly festive.

When you need a dessert now but still want applause, may I present to you: Candy Cane Bark Cups.

Recipe and Instructions

Candy Cane Bark Cups

  • Servings: 10
  • Difficulty: Beginner
  • Print

A simple and stunning Christmas dessert for last-minute holiday plans.

You can sub any white chocolate chips if you don’t need them to be sugar free, and same with the golden monkfruit (brown sugar will work); this will drastically change the macros, though.

Ingredients

FOR THE BASE
*160 g (1 2/3 cups) GF oat flour
*20 g (1/4 cup) cocoa powder (I used regular, dark would also work!)
*1/4 tsp salt
*144 g (3/4 cup) Lakanto golden monkfruit
*1 tsp vanilla
*75 g (1/3 cup) slightly melted coconut oil
*1/2 cup skim or fat free milk

FOR THE TOPPING
*280 g (1 2/3 cups) Lily’s sugar free white chocolate chips
*4 tsp coconut oil
*14 crushed mini candy canes

Directions

  1. Line a muffin tin with 10 silicone cupcake wrappers (or regular wrappers)
  2. In a medium bowl, whisk together the oat flour, cocoa, and salt.
  3. Add in the golden monkfruit, vanilla, coconut oil, and milk, mixing until a dough forms.
  4. Evenly split your dough into the ten cups; it helps to spray your fingers with cooking spray to keep them from sticking to the dough as you press them into the cups.
  5. Place chocolate chips and 4 tsp of coconut oil in a microwave safe bowl.
  6. Melt on 60% power for one minute, stirring and repeating until your chocolate is completely melted.
  7. Use oven mits if your bowl is warm, and a large spoon to drop dollops of white chocolate on top of each cup, using the back of the spoon to smooth out the chocolate.
  8. You will need to work quickly and sprinkle candy canes on top before the chocolate sets.
  9. Place into the freezer for 15-30 minutes to harden chocolate before removing each cup from the silicone liners.
  10. Keep leftovers in fridge.

Nutrition

Macros for 1 cup
331.7 calories/34.4 c/19.7 f/4.2 p
These cups required less effort than wrapping gifts!
White chocolate snowfall with zero chance of frostbite.
Festive enough to fool your relatives.

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Published by katefox3141

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