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Line an 8x4-inch loaf pan with parchment paper.
Make the chocolate base: In a food processor, place the dates, walnuts, coconut, cocoa powder, and salt. Pulse until the mixture sticks together when pinched. Use your hands to press it into the bottom of the prepared pan.
Make the peppermint layer: In a high-speed blender, place the cashews, coconut milk, maple syrup, peppermint extract, and salt. Blend until smooth. Pour the mixture into the pan and spread evenly over the chocolate base. Freeze until firm, at least 4 hours.
Add the topping: In a microwave-safe dish, combine the chocolate chips and coconut oil. Microwave for 1 to 2 minutes, stirring every 15 seconds, until melted. Drizzle over the frozen bars and spread in an even layer. Top with crushed candy canes. Freeze for 10 minutes, or until the chocolate is firm.
Slice and serve. Store leftover bars in the freezer.