Prepare two large bowls with 5 1/5 cups of powdered sugar in each. In the first one, add the cocoa. In the second, add the coconut flour.

In two small pots on your stove, melt a 1/2 cup butter and 1/4 cup coconut milk in each. In the first pot, add the vanilla extract. In the second pot, add the mint extract. Let everything melt on a low setting-- it just needs to melt, not boil.

Add the first melted butter mixture with vanilla into the first large bowl which has the cocoa and stir. Do likewise with the second melted butter mixture with mint, adding it to the second large bowl with the coconut flour. Mix both bowls thoroughly.

Ya may want to roll your sleeves up and handle the fudge dough and kneed it a little to make sure everything is incorporated.

On a flat surface, roll out a piece of parchment paper and fold it in half. Place the chocolate fudge dough ball on one half of the parchment paper and gently flatten and shape into a square with your hands. Then cover with the other half of the parchment paper, and press a baking tray down into it to flatten evenly. Fold back the top half of the parchment paper and place the mint fudge dough ball on top of the chocolate and gently pat down with your hands, making sure it completely covers the top of the chocolate fudge. Replace the parchment paper flap and roll over the whole thing with a rolling pin.

Use some pressure, you'll want the fudge to get around 1/2" thick. Remove the flap of parchment paper and carefully start rolling one side as if you were rolling up a carpet. Using the warmth of your hands, be sure to smooth out any cracks they may start to form as you roll.

Then slice with a clean knife into pinwheels and refrigerate until you're ready to snack!