Place the coconut butter in microwave-safe bowl and microwave until smooth and creamy.

Add the melted coconut butter, along with the chopped mint and peppermint extract into a SMALL food processor (mine is 3 cups) and process until the mint is broken down.

With the food processor running, stream in the hot almond milk until the mixture turns wet and crumbly. Set aside.

Place the dark chocolate into a microwave-safe bowl and melt using half power and 30 second intervals, stirring between each interval, until smooth and creamy.

Line a baking sheet with parchment paper and pour the melted chocolate onto it. Spread the chocolate so it's about a 11 x 8 1/2 inch rectangle.

Crumble the mint mixture over the chocolate and lightly press the crumbles into the chocolate, leaving a little bit of the dark chocolate showing through.

Refrigerate until firm, about 30 - 60 mins.

Break into chunks and DEVOUR.