Preheat oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.

In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.

In a large bowl, whisk the melted coconut oil and sugar until combined. Add the flax eggs, vanilla extract, and 1/2 teaspoon of peppermint extract, whisking until smooth.

Gradually fold the dry ingredients into the wet ingredients until a thick batter forms, then fold in the chocolate chips.

Spread the batter evenly into the prepared baking pan. Bake for 22 to 25 minutes or until a toothpick inserted comes out with a few moist crumbs.

Remove from oven and allow the brownies to cool completely in the pan to room temperature.

Once cooled, crumble the brownies into a large mixing bowl until no large chunks remain.

Add the room temperature vegan cream cheese and the remaining 1/2 teaspoon of peppermint extract to the crumbs. Mix thoroughly until a dough-like consistency is achieved.

Form the mixture into 1-inch diameter balls (approximately 20 units) and place on a tray lined with parchment paper.

Freeze the brownie balls for 20 to 30 minutes to ensure they are firm for dipping.

In a microwave-safe bowl, combine the chopped dark chocolate and 1 teaspoon of coconut oil. Heat in 30-second intervals, stirring between each, until completely smooth.

Using a fork, submerge each chilled truffle into the melted chocolate, tap off the excess, and return to the parchment paper.

Immediately garnish each truffle with crushed candy canes before the chocolate coating sets.

Refrigerate for 30 minutes to allow the chocolate to harden completely before serving.