To make the white layers, soften the coconut butter and the 2 tablespoons of coconut oil and mix them together with the unsweetened shredded coconut, stevia, and peppermint extract.
Spoon 2 teaspoons of the white mixture into each mini muffin cup and refrigerate for 1 hour to set. Check this layer is solid before proceeding to the next step. If you don’t have a mini muffin tray, then use a regular muffin tray - serving size will be half of a patty.
To make the black layers, melt the 4 tablespoons of coconut oil and the 4 oz dark chocolate and combine together well. Spoon 1 teaspoon of the black mixture into each mini muffin cup so that it forms a thin layer above the already solid white layer. Set in fridge for 1 hour. Check this layer is solid before going to the next step.
Repeat steps 2 and 3 for as many layers as you want.