Line a loaf pan with parchment paper, set aside.
Half fill a small pot with water and put over a low-medium heat.
Place a medium-large heat proof bowl over the pot.
Add chocolate and coconut oil into the bowl and gently melt it down, stirring occasionally until completely melted and smooth. Reduce heat to low.
Add desired amount of peppermint drops, mixing well after each addition. I used 3 drops of the essential oil. Taste test as you go.
Stir through coconut.
Add chopped almonds, pistachios and cacao nibs, mix through chocolate until well combined. Remove from heat.
Pour mixture into prepared pan, spread out evenly.
Sprinkle over extra chopped almonds and pistachios.
Refrigerate until completely set, approx. 1-2 hours.
Serve and enjoy!