Begin by gently breaking off the curved tops of 12 regular-sized candy canes to create sticks. Place the broken tops in a plastic bag and crush them into small peppermint crumbs using a rolling pin or your hands. Set both the sticks and the crumbs aside.

In a microwave-safe bowl, combine 1 cup of dairy-free semi-sweet chocolate chips with 1 tablespoon of coconut oil. Heat the mixture in the microwave on HIGH for 1 minute. Remove and whisk the chocolate until smooth.

Line a plate with parchment paper to prevent sticking. Dip the broken end of each candy cane stick about ½ inch into the melted chocolate, allowing any excess to drip off. Then, press the chocolate-covered end into one side of a marshmallow.

Transfer the plate of chocolate-dipped marshmallows to the refrigerator and chill for 15 minutes, or for a quicker option, place them in the freezer for 5 minutes.

Once set, dip each marshmallow fully into the melted chocolate, allowing excess chocolate to drip off back into the bowl. Carefully roll each coated marshmallow in the crushed peppermint crumbs.

Return the chocolate-coated marshmallows to the refrigerator for another 15 minutes, allowing the chocolate to harden properly.

Transfer your Chocolate Marshmallow Peppermint Sticks to an airtight container. They can be stored at room temperature and will stay fresh for up to two weeks.