Melt chocolate and honey in the microwave until smooth.
Put ½ TBS chocolate into each muffin liner. Use a paintbrush to paint the chocolate all the way around the liner and up the sides.
Once you finished all 12, go back and “paint” again to ensure the sides have a thick coat on them.
Put the tray in the freezer to let the chocolate harden.
Save the rest of the chocolate for later.
Cookie Dough Filling:
In a small bowl mix together the almond flour, sea salt, baking soda and coconut sugar. Set aside.
In a large, microwave safe bowl, melt the cashew butter ghee (or butter) and honey. Stir until smooth.
Add the almond milk and vanilla extract, stir until combined.
Add dry ingredients to wet and mix until smooth.
Add mini chocolate chip (if desired) and stir.
Putting it together:
Remove the pan from freezer.
Place 1 TBS cookie dough into each liner. Gently press the dough into the liner until the top is flat and smooth.
Put ½ TBS chocolate on top of one of the cookie dough cups. Use a paintbrush or the back of the measuring spoon to swirl the chocolate around, making sure it covers the top and sides completely. Repeat with remaining cookie dough cups!
Let harden at room temp or in the fridge/freezer.
Serve at room temperature or cold!
Store in an airtight container in the refrigerator or freezer!
Notes
Ingredient Substitutions
Cashew butter. Hands down this recipe is the best with cashew butter. You can make your own by simply blending roasted, unsalted cashews in your Vitamix or food processor until they reach a nut-butter consistency. 1 cup of cashews yields about 1/2 cup of cashew butter. Almond butter is another possible substitution that I have tried and love!
Ghee. I mentioned in this post my new found love for grass-fed ghee. It has quickly become a pantry staple for me. However, grass-fed butter is a perfectly delicious substitution in this recipe! Coconut oil works and is a great vegan option, but you'll miss out on that buttery flavor that, {in my opinion} is a must-have when it comes to cookie dough!
Coconut Sugar. Any granulated sugar works well in this recipe! Just be sure to choose a variety that complies with your dietary needs!
Unsweetened Vanilla Almond Milk. Any non-dairy or regular dairy milk works great in this recipe!
Chocolate coating. This recipe calls for unsweetened bakers chocolate and honey {or maple syrup for a vegan option} to make a paleo and refined sugar free chocolate coating. Using regular chocolate chips or semi-sweet chocolate works great too! Just be sure that you choose a variety that complies with your dietary needs!