Place a piece of parchment into a 9 by 11 inch casserole dish. Set aside.
Place all the ingredients for the chocolate layers into a food processor and puree until smooth. Taste and adjust sweetness to your liking.
Pour 1/2 of the mixture into the parchment lined baking dish. Place the dish into the freezer so the layer can set quickly.
Meanwhile, place all the ingredients for the mint layer into a clean food processor and puree until smooth. Taste and adjust sweetness and mint level to your liking.
Remove the casserole dish from the freezer once the first layer is set (this should take about 10 to 15 minutes) and pour the mint layer over the first layer and spread evenly with a spatula.
Place the casserole dish back into the freezer for 10-15 minutes. Once the mint layer is set, spread the other 1/2 of the chocolate layer on top of the mint layer.
Place back into the freezer for 15 minutes (or store in the fridge overnight).
Once the layers are completely set, cut into Andes Mint shapes that are about 1 inch long by 1/2 inch wide.
Store extras in an airtight container in the fridge for up to 14 days.