Make the vegan edible cookie dough

1. In a large bowl, sift or whisk together almond flour and coconut flour so it’s no longer clumpy.
2. Add nut butter and maple syrup. Mix again well with wooden spoon until cookie dough texture is formed, then mix in any remaining ingredients of choice.  You might need to add more maple syrup or nut butter if the batter gets too dry.
3. Roll into 1 to 1.5 inch balls and place on a cookie tray or plastic ware with parchment paper underneath.
4. Let them chill or freeze for 20-30 minutes.

Make the chocolate cups

1. Melt the dark chocolate with  coconut oil in microwave in 30 second increments, mixing between, until chocolate is melted. You may also do this in a double boiler or glass bowl over a pan of simmering water.
2. Pour chocolate into lined mini muffin pan, about half way full. (Should fill 12-15 mini muffin cups). Place cookie dough ball on top of the chocolate. See notes if you don’t have mini muffin pan.
3. Place in freezer for 10 minutes to set. Store in fridge for up to 2 weeks or freezer for longer. Just remember to thaw frozen chocolate cups before eating.