1: Line a muffin tin with 12 muffin cups.
2: Melt half of the chocolate (1 cup) and half of the coconut oil (1 tsp) using a double broiler or in the microwave, stirring occasionally. Be careful not to burn!
3: Once melted, pour an equal amount of chocolate (about 2 tsp) into each muffin cup to coat the bottom.
4: Lightly tap the muffin tin on the counter to evenly distribute chocolate in muffin cups, then place in the freezer. Set the timer for 15 minutes.
5: While the chocolate is freezing, make the coconut butter by placing shredded coconut in your Vitamix. Blend until smooth, scraping down the sides occasionally. Be patient—this will take several minutes!
6: Once the coconut butter is smooth, combine it with the peppermint oil.
7: When the bottom chocolate layer is set, spread a middle layer of the coconut butter mixture onto each cup, then repeat the process for the chocolate (Step 1) and pour chocolate over the coconut butter layer.
8: Pulverize candy canes in your Vitamix or crush them by hand in a plastic bag and sprinkle them over the tops of the chocolate cups.
9: Freeze for 20 minutes before serving, or store in the freezer in an airtight container once frozen.
