Refrigerate can of coconut milk upside down for at least 8 hours or overnight.
Preheat oven to 350 degrees F.
Mix coconut oil, cashew butter, honey, egg, and coconut. Add cocoa powder, Mint Chocolate IdealLean Protein, and baking soda and mix until combined.
Fold in mini chocolate chips.
Pour into greased loaf pan and bake for 15-20 minutes, or until a toothpick comes out clean. Let cool.
Open can of coconut milk right side up. After being refrigerated, the top of the coconut milk should be solidified. Scoop half of the solidified coconut milk (not the liquid underneath) into mixing bowl and whisk until it turns into whipped cream.
Add stevia and peppermint extract, and 2 drops of green food coloring, if desired. Frost cooled cake and cut into 8 squares. Enjoy!