First, line a square cake pan with parchment paper. Set aside.

Next, place almond butter butter, cocoa powder, and ⅓ cup melted coconut oil in a medium bowl and mix until combined. Then, add maple syrup and peppermint extract and mix again.

Place the chocolate chips in a separate microwave safe bowl with the remaining teaspoon of coconut oil and cook on high power in the microwave for 20 second increments, stirring after each 20 second increment, until the chocolate chips are completely melted. Stir until completely smooth.

Add the melted chocolate chips to the fudge batter and mix until smooth. Transfer the batter into the cake pan and use a spatula to spread out evenly. Top with crushed peppermints.

Place in the freezer for 2-4 hours or until solid. Remove from the freezer and let sit for 5 minutes before removing from the pan. Use a sharp knife to cut into squares.