Using a medium size sauce pan, combine the coconut milk and maple syrup and set it on the stove on medium heat

Bring the mixture to a boil and simmer for 90 minutes to reduce. I suggest potentially using a splatter guard as the coconut milk may splatter. Stir the mixture occasionally

Once the mixture is reduced, stir in the shredded coconut, coconut flour, dates, 1 tbsp of cocoa or carob powder, and peppermint extract

Allow the mixture to cool in the fridge for 2-3 hours, or overnight

Once entirely cooled, roll the mixture into small truffles and set aside

Combine 1/3 cup of fully melted coconut butter with 1 tbsp of melted coconut oil and stir in 2 tbsp of carob or cocoa powder until the mixture looks like chocolate

Using a spoon, submerge the truffles one by one in the chocolate mixture until evenly coated. Dip twice or make more of the coating if needed.

Set the truffles on parchment paper and drizzle the top with 2 tbsp of melted coconut butter to give a white drizzle

Chill in the fridge for 30 minutes or so to let the coating harden

Serve chilled and enjoy!