Base

1. Blend almonds, cacao powder and shredded coconut in your food processor until they have a flour-like consistency.
2. Add coconut oil, dates, salt- and process again.
3. Press the mixture with your hands in a square pan (about 25 x 15 cm).
4. Place it in the freezer while you make the next layer.

Peppermint Layer

1. Rinse mixing bowl well.
2. Put all the filling ingredients except the peppermint oil in the food processor and blend until you achieve a creamy texture.
3. At last organic peppermint oil (start with 2 drops) and mix for a few seconds.
4. Taste test and repeat until you are happy with the taste. (4 drops for me are perfect)
5. Smooth the peppermint layer over the base layer and put it back in the freezer to set for at least 2 hours.

Topping

1. Melt coconut oil over low heat in a small sauce pan.
2. Add cacao powder and honey.
3. Blend until smooth.
4. Drizzle the chocolate layer evenly over the filling.
5. Tilt the pan and spread to the edges until smooth.
6. Put it back in the freezer to set for at least 1 hour.
7. When firm remove from freezer and cut into bite sized pieces. (Use a solid knife for cutting as the base will be very hard.)