Mix a pack of frozen raw coconut shreds with maple syrup, a drop of peppermint essence, a ripe avocado and a bit of coconut oil. Blend half the mix into a smooth paste then stir in the unblended mix and shape into little bize-sized pieces and stick in the freezer to harden.
Meanwhile grate a cup of cacao butter and put in a glass bowl over hot water to melt. When melted add in a cup of cocoa, a pinch of salt, some vanilla essence and enough maple or agave syrup to form a sweet chocolate sauce. Leave to cool slightly then dip the coconut mint truffles into it and leave to set in fridge. I keep these frozen so they eat like ice-cream bites.