Start by taking 12 medium candy canes and gently break off the curved tops to create sticks. Place the remaining candy canes in a plastic bag and crush them into small pieces.

In a microwave-safe bowl, combine dairy-free semi-sweet chocolate chips with coconut oil and microwave on HIGH for about 1 minute, stirring until melted.

Dip the broken end of each candy cane into the melted chocolate and press it onto the flat side of a large marshmallow. Repeat until all marshmallows are paired.

Chill the marshmallow sticks in the refrigerator for 15 minutes or in the freezer for 5 minutes to help them set.

Once set, dunk each marshmallow into the melted chocolate mixture, allowing excess chocolate to drip off, then roll in the crushed candy cane pieces.

Place the coated marshmallows back on parchment paper and refrigerate for another 15 minutes to allow the chocolate to harden completely.