1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper

2. In a bowl mix sourdough discard, flour, cocoa powder, melted coconut oil, salt, and sugar until a firm dough forms

3. Roll dough between parchment sheets to 1/8 inch thickness and cut into cracker shapes

4. Place crackers on baking sheet, brush with coconut oil and sprinkle sea salt

5. Bake 20–25 minutes until edges darken and centers are crisp

6. Cool crackers completely on a wire rack

7. Melt chocolate chips with coconut oil in a saucepan or microwave and stir in peppermint extract

8. Arrange cooled crackers on parchment, spread melted chocolate mixture over them

9. Sprinkle crushed peppermint candies and optional white chocolate drizzle

10. Let set at room temperature or chill 20 minutes, then break into individual crackers

11. Store in an airtight container at room temperature for up to one week