Boil water in a small pot. Then turn off the heat. While the water is boiling sift the sugar. Add the cocoa butter to a medium heat safe bowl. Then place the bowl over the boiled water pot, making sure the water does not touch the bowl. stir the cocoa butter until all is melted.
Add the dairy free butter and stir to combine. Now add the sugar, peppermint essence and salt. Mix until the mixture is smooth.
Take a flat serving plate/baking tray and cover it with plastic wrap/parchment paper. Now pour the chocolate mixture on it. The mixture will be golden color (see cook's notes). Crush the candy canes and sprinle on top.
Place in the refrigerator and let it cool down for 30 minutes or until set. Then take out and with the help of a knife cut into squares or break with hands. Ready to eat.