Preheat the oven to 180oC and line a 20cm square baking tin.
Combine the ground almond, cacao, arrowroot and baking powder in a bowl.
In a separate bowl, whisk the eggs, syrup and water, then pour this into the dry ingredients and mix well.
Pour this into the tin and bake in the oven for about 20 minutes, until cooked and then set aside to cool.
To make the filling, pulse the coconut with the water and peppermint in a food processor until the mixture resembles breadcrumbs.
Add the coconut oil and pulse until combined.
Press this mixture into the cooled base and refrigerate for about 30 minutes (or freeze for around 10 minutes).
For the topping, bring the cream to a simmer in a small pan then remove from the heat and add in the chopped chocolate and whisk until it is all melted.
Set this aside to cool and thicken slightly, then pour it over the mint filling and return to the fridge to set.