This is a variation of my Coconut-Honey Candy. These are more Christmas-y with the mint.
Speaking of variations, here's another dark chocolate cherry variation from Katy (Mama's Candy, she calls it) that you definitely gotta try.
Store in refrigerator. They are especially yummy served cold, but hold up well at room temperature too (getting a little softer).
*Coconut butter is the pureed meat of the coconut. It is not coconut oil. It can be pricey. You could try substituting natural almond butter or peanut butter, though I think the candy will end up softer overall.
You can also make your own homemade coconut butter from shredded coconut, however I'd suggest adding coconut oil to make up for the shredded coconut having been defatted.
Walnut-Mint Chocolate Honey Candy https://traditionalcookingschool.com/food-preparation/recipes/walnut-mint-chocolate-honey-candy/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Walnut-Mint+Chocolate+Honey+Candy