To prepare the dark chocolate base, add the melted coconut oil, cocoa or cacao powder, maple syrup, and 1-2 drops of essential oil to a small bowl. Whisk until fully combined. Pour into a 9x9 baking dish lined with parchment paper. Set in the fridge to chill.

To prepare the white chocolate layer, melt your coconut oil and cocoa butter. Add to a small bowl along with the maple syrup. Whisk to combine. Let sit for 10 minutes to cool slightly, while still remaining liquid.

Pour the white chocolate mixture over the dark chocolate. Note that the white chocolate layer will look very thin and transparent before the cocoa butter hardens. Set in the fridge to set for 5-10 minutes, until the mixture is firm enough so you can add the crushed candy canes without them sinking, but not completely hard so that they don't stick. Add your crushed candy canes and set in the fridge until hard and firm.

Slice into small or large pieces. Store in the fridge or freezer.