1. Whisk together coconut, flour, cocoa powder, and salt. Set aside.
2. Blend the Medjool dates with the water/milk and peppermint extract/oil until as smooth as possible (a little lumpy is okay).
3. Add to the dry ingredients and mix to form a thick dough.
4. Press into a loaf pan or small rectangular dish (approximately 9×5 inches) lined with parchment paper for easy removal.
5. Freeze overnight.
6. Slice into 10-12 bars, and place back in the freezer.
7. Melt the chocolate chips with the coconut oil, and stir until smooth.
8. Did the bottoms of each bar in the chocolate, scrape off excess on the side of the bowl to create a very thin layer. Place on a pan/plate lined with wax paper, and re-freeze for 5 minutes.
9. One at a time, spoon melted chocolate to coat the tops and sides. Before the chocolate is set, sprinkle on crushed candy canes. Repeat with each bar.
10. Refrigerate until chocolate is set.
11. They can remain out at room temperature for 30-60 minutes, but store in the refrigerator in an airtight container.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
