Add all your filling ingredients to a blender or food processor and blend until it reaches a dough-like consistency.
Tamp down your mixture into the parchment-lined loaf pan and refrigerate for at least 2 hours or until hard.
Using a double boiler, melt your chocolate and coconut oil together and mix until smooth.
Take your loaf pan brownie out of the refrigerator and cut it into perfect squares.
Coat each one with your chocolate-coconut oil mixture by dipping them, using a fork to extract them each time and taking off the excess chocolate by wiping the bottom of the fork clean against the edge of the chocolate-coconut oil bowl.
Optionally, crush your candy cane into tiny little bits and sprinkle the tiny little bits over your chocolate-covered brownie bites.
Place your chocolate-covered brownie bites onto a large plate and refrigerate for at least 20 minutes or until hard.
