Melt the chocolate and the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Keep warm.

Blend the mint liqueur and the leaves in blender. Transfer the liquid to a saucepan and bring almost to a boil. Remove from heat. Cover and let steep at least 15 minutes.

Strain, pressing as much liquid as possible through the sieve. Discard mint leaves.

Stir the mint liquid into the chocolate and butter.

Using a whisk, stir the almond flour, oat flour, baking powder and salt until you are sure the baking powder and salt are evenly dispersed.

Whip the eggs and honey with an electric mixer for about 5 minutes, until the mixture is fluffy and lighter in color.

Mix melted chocolate and mint mixture into the eggs. Add flour mixture, stirring until well combined.

Transfer to pan—e.g. a 9 x 13 inch pan. Cover and chill until cold.

Scoop the dough into 1-inch balls using a teaspoon or a #100 ice cream scoop.

Place on a parchment-lined baking sheet. Ideally, chill again. (see note)

Preheat oven to 350° F.

Line 2 large baking sheets with parchment paper or a silicone baking mat.

Put about ½ cup of almond flour in a small bowl. Five or so at a time, drop the balls into the bowl. Jiggle so the balls move around and are coated with the almond flour.

Arrange the balls about 1 inch apart on the prepared baking sheets.

Bake 10 to 12 minutes. Cool for 10 minutes on the baking sheet.