• In a food processor, blend the shredded coconut on low until it becomes coconut butter. this will take 3-18 minutes.
• Meanwhile, in a double boiler over medium heat, melt chocolate.
• Also meanwhile, prepare your dish by lining the bottom and sides with parchment paper, allowing extra to hang over as handles as you un-mold.
• When the chocolate is melted and the shredded coconut is butter, add the coconut to the bowl of chocolate.
• Carefully pour the mixture into the mold and gently tap the sides to create a flat surface.
• If desired, sprinkle crushed peppermint candies on top, pressing just slightly into the fudge.
• Allow to cool in the fridge for at least one hour before serving.

To Un-Mold

• Remove the fudge and container from the dridge and allow to come to room temperature for about five minutes.
• On a cutting board, using a sharp knife, press down to cut into approximate 1 inch squares, or other similar size depending on the mold you used.
• Store in the fridge in a covered container.