1. Blits the coconut sugar up into a fine dust. Use a blender.
2. Melt the cacao butter slowly on a low heat in your pan. Make sure it doesn't boil.
3. Add the cacao powder, coconut sugar and vanilla.
4. Keep mixing for about 3-4 minutes on the lowest heat possible.
5. Pour a little bit of chocolate into your moulds so it's covering the bottoms.
6. Pop in the freezer for 15mins or so.

To make the filling...

1. 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.
2. Give it a little mix then add the peppermint extract.
3. Continue to mix until it forms a dough. Taste the dough mix to ensure you like the level of mintiness.

4. Take your mould back out of the freezer.

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

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

7. Pour over the rest of the chocolate mixture.

8. Put them in the freezer to set completely.