Begin by breaking off the curved tops of the medium candy canes, leaving a sturdy stick. Place the broken tops into a plastic bag and gently smash them with a rolling pin or mallet to create crumbly pieces.

In a microwave-safe bowl, combine the dairy-free semi-sweet chocolate chips with coconut oil. Heat the mixture in the microwave on HIGH for 1 minute, then whisk thoroughly.

Line a baking sheet or plate with parchment paper. Take each candy cane stick and dip the broken end into the melted chocolate about ½ inch deep, allowing excess to drip off.

Place the assembled marshmallows in the refrigerator for about 15 minutes to allow the chocolate coating to firm up.

Once the marshmallows have set, dip each marshmallow fully into the melted chocolate and roll it in the crushed candy cane crumbs.

Return the finished Chocolate Marshmallow Peppermint Sticks to the refrigerator for another 15 minutes, or until the chocolate is fully set.