Step 1

Blits the coconut sugar up into a fine dust. Use a blender.

Step 2

Melt the cacao butter slowly on a low heat in your pan. Make sure it doesn't boil.

Step 3

Add the cacao powder, coconut sugar and vanilla.

Step 4

Keep mixing for about 3-4 minutes on the lowest heat possible.

Step 5

Pour a little bit of chocolate into your moulds so it's covering the bottoms.

Step 6

Pop in the freezer for 15mins or so.

Step 7

In a bowl add your icing sugar and a little bit of egg white. You won't use all the egg white so add a tad at a time.

Step 8

Give it a little mix then add the peppermint extract.

Step 9

Continue to mix until it forms a dough. Taste the dough mix to ensure you like the level of mintiness.

Step 10

Take your mould back out of the freezer.

Step 11

Take a little bit of the filling mixture and pop them in the centres of the moulds.

Step 12

Make sure you leave a gap around the filling so the chocolate can cover the sides.

Step 13

Pour over the rest of the chocolate mixture.

Step 14

Put them in the freezer to set completely.