Pulse the coconut flakes, vanilla, and sea salt in a high-speed blender/food processor. You could probably skip this step, but it makes for a better middle mixture when the coconut flakes are more finely chopped (in my opinion).

Add the mixture to a double boiler with the coconut butter, coconut oil, honey, and as many drops of the peppermint essential oil as you’d prefer. I ended up using about 6 drops. A little goes a long way!  Stir until everything is all melted and blended together. Remove from heat.

Melt your chocolate (I used the double boiler method). I also add a teaspoon or two of coconut oil to my chocolate to make it shiny!!

Now here’s where you can get creative. I used a silicone cupcake mold to make this batch, but I’ve also rolled this mixture into balls, set in the freezer, and then dipped in chocolate.

Or you can put the mixture in a small glass baking dish, freeze until set (30 min), and cut into little bars, then dip. Think Almond Joy (by omitting the peppermint oil and adding an almond or two on top)!

For the silicone cupcake mold version (the mini molds work best), I layered a spoonful of chocolate on the bottom of each cup. I then let those harden a bit in the refrigerator. 

Once firm, I layered a scoop of the coconut mixture. Press it down in the cup so that it is flat. Top with another spoonful of chocolate. Make sure it completely covers the filling! 

Pop them back in the refrigerator until completely hardened—just forget about them for an hour or so if you can!

Remove from the molds and enjoy! Keep them in the freezer or refrigerator if you are not going to serve them immediately. I like to keep a container of them in my freezer for a quick and easy chocolate fix!