Combine all dry ingredients including coconut pulp in a bowl.
Mix cacao butter, coconut nectar, peppermint essential oil and stevia in a separate bowl.
Pour wet ingredients into dry ingredients and mix with your hands until combined.
Separate coconut mixture into two small size bowls, add beet powder to one and spirulina to another mixing well until colors are evenly incorporated.
Press both mixtures firmly into a silicone mold (like the one shown above), alternating layers to create a marble effect.
Set in the freezer while melting the chocolate.
Melt 150 g dark chocolate to enrobe cookies or use my chocolate recipe here: http://crystaldawnculinary.com/easy-raw-vegan-chocolate/ Remove cookies from freezer, remove from mold and dip into a bowl of melted chocolate until evenly covered. Option to garnish with shredded coconut.
Place cookies onto a tray (i use a cutting board) lined with parchment paper and set in the freezer.