Bring a saucepan of water roughly 1/4 full to a boil and then turn to a simmer.

Add the coconut manna to a glass bowl with the maple syrup and place the bowl over the saucepan. The coconut manna should slowly melt and turn into a thick paste. Add the water and stir really well until it is smooth and creamyj, then stir in the peppermint drops.

Pour the mixture into a small tin lined with parchment paper (mine is 20cm x 20cm). It should only come up about 5mm. Place into the freezer to set for about 1hr.

After about 40 minutes make the chocolate by placing a clean glass bowl over a saucepan of boiling water.

Add the cacao butter, maple syrup, vanilla and slowly melt over a simmering heat. Once totally melted, remove from the heat fully to allow the butter keep its nutritiousness, then whisk in the, cacao powder, cashew butter and tahini until it is smooth and creamy.

Leave the chocolate in the fridge/freezer for about 10 minutes to allow it to cool fully but not too cool that it sets. This helps the chocolate to thicken making it easier to dunk the fillings and get a good coating.

Remove the minty insides from the freezer, cut into 12 squares dip each one into the chocolate. After dipping let them drip for a few seconds then place on a sheet of parchment paper. Place in the fridge to set.

Repeat if needed. You may have to melt the chocolate if it has set.

Allow to set fully before eating (if you can wait that long).