Raw "Andes" Mint Chocolates

6 C dry, raw shredded coconut
equivalent sweetener to 2/3 cup honey (I use stevia)
1/2 t. mint extract (or 3 drops peppermint essential oil)
1/8 C organic cocoa powder or raw carob powder (add until mixture reaches desired color)
1/2 t. vanilla extract
pinch cayenne pepper
1/8 t Celtic sea salt

Blend 3 C of coconut (1 1/2 cups at a time) in a dry blender or food processor on low speed with the lid off and using a spatula to keep things moving until coconut takes on the consistency of butter. Do not blend so long as to separate all oil from the coconut.
Remove the coconut to a mixing bowl.
Add 1/3 C of honey and mint extract and mix well with a spatula. Set aside.
Blend remaining 3 C coconut the same way as you did the first 3 cups.
In a bowl, mix the 2nd batch of coconut and remaining ingredients by hand to make a chocolate mixture.
Press the chocolate miture into an 8x8″ baking dish or plastic container.. Freeze for 5 minutes, until solid.
Remove frozen chocolate from freezer and layer on the mint mixture. Return to freezer for 4 - 5 minutes or refrigerate until solid.
Remove container from the freezer and remove the contents by twisting the container, or by prying up with a spatula.
Place on a cutting board and, using a thin, sharp knife, cut into your shape and size of choice.

Number of Servings: 35

Recipe submitted by SparkPeople user PESCETARIAN.