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!