Make the base. Process the nuts in a high speed blender or food processor until they resemble fine crumbs. Next, add the cacao powder and process until well combined. Then, add the dates and process until a sticky dough is formed. Spoon mixture into a 24 mini muffin pan and press down with the back of a teaspoon. Place in the freezer while you make the next layer.
Make the peppermint layer. Process the cashews and desiccated coconut in a high speed blender and blend until nice and smooth. Add the maple syrup and peppermint essential oil to the mixture and blend until creamy. Add to the bases and smooth over with the back of a teaspoon and place into the freezer for at least 10-20 minutes before you do the next step.
Make the chocolate layer. Melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup, whisking briskly until well combined. Then add the cacao powder, stirring until well mixed through. Using a teaspoon, spoon the chocolate on top of the peppermint layer. Put back into the freezer and let it set completely (around 3-4 hours).
Storage. I keep mine stored in the freezer in an air tight container and remove them a few minutes before serving.