Dark Chocolate Cookie Dough Cups

Line a mini muffin tin with paper liners.

Over a double boiler or in the microwave, melt dark chocolate. Once chocolate is melted, line bottom of muffin tin liners with a heaping teaspoon of melted chocolate.

In a food processor blend oats, cashews, and 1/2 cup almonds together until mixture has a flour consistency. Add in peanut butter and syrup. Blend until “dough” comes together. More peanut butter may need to be added to get mixture to form together better.

Add in chocolate chips and pulse a few more seconds. Cover with remaining chocolate.

Sprinkle on remaining 1 tablespoon almonds over the top of chocolates. Freeze for 20 minutes or until hardened. Store them in the freezer.

Enjoy.