These are rather like after dinner mints, but you won't feel guilty having one, two, or more... It's no. 13 of 26 alphabetical bakes!

Makes 36

3 x 12 mini muffin tins
1 c desiccated coconut
1 c cashews
2 1/2 tsp peppermint extract
1 tbsp honey
1 tbsp coconut oil, warmed

chocolate coating:
1 c cacao butter
3-4 tbsp maple syrup or brown rice syrup
1 c cacao powder
pinch salt

Blitz the coconut and cashews in a food processor until crumbly. Add the peppermint, honey and coconut oil and mix until fully combined and sticks together when pressed. 

Take a heaped teaspoon and press into the base of the mini muffin tin. Repeat until you've used up all the mixture. I made 36 mini bites. Freeze for at least 30 min. You could also roll the mixture into a log, freeze, and cut into discs.

Melt the cacao butter over a bain marie. Take off the heat and stir in your sweetener, cacao powder and salt.

Using 2 forks dip each bite into the chocolate to fully coat and place on a baking tray lined with baking paper. Pop them all in the fridge to set. Store in fridge or freezer.