In a microwave safe dish, melt vegan chocolate chips, 1 tsp coconut oil, and ½ tsp peppermint extract in 30 second increments. Stirring in between, until melted and smooth.
Line a baking sheet with parchment paper and spread your melted chocolate into a thin rectangle in the center of the baking sheet. Place your chocolate in the fridge for 15-20 minutes or until it is set.
While it sets, crush your candy canes by placing them in a plastic bag and crushing them with a rolling pin, set aside.
In a microwave safe dish, melt vegan white chocolate chips, 1 tsp coconut oil, and ½ tsp peppermint extract in 30 second increments. Stirring in between, until melted and smooth.
Pour the melted white chocolate over the hard dark chocolate on the baking sheet.
Sprinkle crushed candy canes on top of the white chocolate layer and place back in the fridge for 20 minutes until set.
To serve, break peppermint bark into about 16 large pieces. Enjoy!
