Cashew Butter Cookie Dough Cups

-1 In a small bowl, mix together the cashew butter, coconut flour, maple syrup, vanilla, and 2 tbsp of chocolate chips.
-1 In a microwave safe bowl, melt the 1/2 cup chocolate chips with the coconut oil in 30 second increments in the microwave, about 2-3 times, stirring in between. 
-1 Lay out 10 mini baking cups on a flat plate.
-1 Coat the bottom of each baking cup with a little melted chocolate. 
-1 Scoop out about 1 tbsp of cookie dough mixture into each cup, and top in more chocolate. 
-1 Top with sea salt and freeze to set for about 15 minutes. 
-1 Keep stored in a freezer safe container for up to 3 months.