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.
Best if kept refrigerated until ready to serve.