Grease 2 x 6 hole muffin trays lightly. We prefer to use silicon moulds for ease of removing the biscuits.
Combine all the biscuit base ingredients together in a bowl and mix with a spoon until completely combined.
Divide the mixture evenly between the 12 muffin cups, approximately 2 teaspoons of mixture per cup. Press it down with your fingers until you have a flat layer on the base of each cup.
Bake for 12-15 minutes, or until set and slighly coming away from the edges.
Set aside to cool completely.
Combine the coconut oil, coconut butter and the salt in a small saucepan, heat on medium to low heat until the mixture is melted and the salt has dissolved.
Remove coconut mixture from the heat, add the powdered sweetener and the peppermint essence, stir until smooth. Set aside to cool slightly.
Once the coconut mixture has cooled slightly, divide the mixture evenly on top of the biscuit layer in the muffin cups. Approximately 3 teaspoons per cup.
Place muffin trays in the fridge to set. Leave in the fridge until the mint filling has hardened completely. The timing will depend on the fridge and the temperature outside. This could take 4-6 hours.
Once the mint filling is set in the fridge, melt the coconut oil and chocolate together. We prefer to do this in the microwave on medium in 20 second increments, stirring each 20 seconds, until completely melted and combined. Set aside to cool slightly prior to pouring onto mint filling.
Remove the muffin cups from the fridge, pour the chocolate layer evenly on the top of each one until mint filling is completely covered.
Place muffin cups back in fridge for the chocolate topping to set. This could take 1-2 hours.
Once chocolate is completely set, remove from muffin trays and serve. Store in the fridge in an airtight container.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.