Place the chocolate chips in a microwave safe bowl. Add coconut oil on top if using.

Microwave the chocolate chips in 30 second intervals, stirring in between, until chocolate is smooth.

Mix the gingerbread cookie crumbles into the melted chocolate.

Pour the chocolate cookie mixture onto a baking tray covered in parchment paper. Spread the chocolate and evenly distribute the cookie crumbles.

Place the whole tray into the freezer and allow the chocolate to firm up, about 15-30 minutes.

Remove from freezer and break into pieces, using a fork rather than your fingers to prevent melting.

Place on plate for serving, or store in a sealed container in the fridge.