In a large mixing bowl, combine the cacao powder, coconut oil, maple syrup, and peppermint extract

Stir until thoroughly mixed

Pour dark chocolate mixture on top of a large baking sheet covered with a layer of parchment paper

Place in freezer and allow dark chocolate to harden for about 30 minutes or until solid

While dark chocolate layer is hardening, melt the cocoa butter and coconut oil in a microwave or over a double-burner on the stove (I warmed it up in the microwave for 30 second intervals)

Once the coconut oil and cocoa butter are melted, add in the peppermint extract, vanilla extract, and stevia and mix together

Place peppermints in a bag and use a mallet to crush into small pieces

Take out the dark chocolate layer on the baking sheet and pour the white chocolate mixture over the dark chocolate layer

Sprinkle the crushed peppermints scattering across the white chocolate layer

Immediately place the bark back into the freezer and allow the white chocolate layer to harden

Take out after 30 minutes or when bark is hardened and using your hands, a knife, or a mallet, break into pieces

Serve and enjoy!