In a small saucepan, heat coconut milk just until it's about to boil. Remove from heat and stir in the peppermint extract.

Pour coconut milk over the chocolate in a medium bowl.

Let sit for 20-30 seconds.

Using a whisk, whisk from the center to the outside (this helps to not splash the coconut milk everywhere), until the mixture becomes a creamy chocolate.

Chill in the refrigerator for at least 2 hours.

Take a tablespoon or cookie scoop and scoop out some of the hardened ganache.

Quickly roll the chocolate into a ball (the heat from your hands will start to melt the chocolate so move fast.

Set on parchment paper. And refrigerate for 15-20 minutes.

Melt 1 1/2 cups chocolate chips in a glass bowl in the microwave in 30 second increments, stirring in between, until completely melted.

Dip the truffles in the melted chocolate, tapping off any excess chocolate. Place on the parchment paper and immediately top with crushed candy canes.

Let set in the refrigerator until ready to serve.