Line a baking sheet with parchment paper and set aside.

Add the shredded coconut, 1/4 cup of coconut oil, maple syrup, and peppermint oil to the food processor. Blend until wet and combined.

Use your hands to squeeze and form into balls. Place the coconut balls onto the lined baking sheet. Put in the freezer for 20 minutes.

In a small bowl, mix the carob with the coconut milk. Then blend in the honey and the melted coconut oil. Add the coconut oil in one Tbsp. at a time, making sure its fully mixed before adding the next Tbsp.

Remove the coconut balls from the freezer and dip the bottom of the balls into the chocolate. Place the balls back on the lined baking sheet.

Drizzle the remaining chocolate over the top of the coconut balls if desired.

Place the baking sheet back in the freezer for another 15-20 minutes to set.

Store in the fridge for up to 2 weeks, or in the freezer for up to 3 months. If storing in the fridge, thaw for 5 minutes before serving.