Chop cacao butter fine and melt in dehydrator or very carefully in a bowl over simmering water. Stir in coconut butter, almond flour (or almond flour), dried coconut and sea salt. Separate into three batches.
Add peppermint, and option to add beet juice for colour, to the first batch. Add almond extract into second batch. Leave the third batch as it is.
Squeeze into balls (this takes some patience as the dough tends to fall apart. Squeeze it back and forth in your hands). Alternatively, press into parchment lined glass dish. Cool until hard.
To make chocolate coating:
Cut cacao butter into small chunks. Melt over warm water or in the dehydrator. Stir cacao powder, agave and vanilla into melted cacao butter. Whisk until smooth. If it starts to cool, just put over heat again.
Dip balls into chocolate coating, and enjoy!