Step 1

Line a standard cookie baking sheet with parchment paper.

Step 2

Melt the chocolate with the coconut oil in a sauce pan over low heat while constantly stirring (OR in a glass container in the microwave for about 1 minute) and stir to melt in any bits of unmelted chocolate until smooth.

Step 3

Remove from heat and fold in the cacao nibs, salt, peppermint oil, and vanilla.

Step 4

Poor the mixture on the parchment lined cookie sheet to create a thin layer. Use a rubber spatula to distribute the cacao nibs evenly.

Step 5

Place the cookie sheet in the freezer at least 15 minutes or until solid.

Step 6

Cut with a knife to create about 24 squares OR break into crunchy pieces with your hand. Keep pieces in a sealed container in the freezer until ready to eat (they will become very soft at room temperature).