Melt the cacao butter in a sauce pan over low heat.
Stir in the coconut milk, coconut oil and coconut butter.
Continue to stir until completely smooth, no lumps.
Turn off heat and whisk is protein powder, Swerve, peppermint extract , stevia and salt.
Pour mixture into a parchment lined 8 by 8 pan.
Sprinkle with crushed candy canes if desired.
Refrigerate 4 hours or overnight. Lift the parchment paper on each side and place into a cutting board. Cut into 24 small squares and place each into a small cupcake liner to make serving easier.
Best if kept refrigerated until ready to serve.