Cookie Dough:

Cup of Yum
1. In a medium sized bowl, combine the almond butter, sweetener (or sugar), vanilla and salt; mix until well combined. Add half of the cream cheese, mixing through until the 'batter' becomes creamy. Fold through the chocolate chips. Add the rest of the cream cheese, cutting it through to create a marble effect.

Chocolate Coating:

1. Combine the chocolate chips and coconut oil together in a microwave safe bowl; microwave in 30 second increments, stirring in between, until fully melted. Alternatively, melt in a metal bowl over a pot of boiling water (being careful not to let any liquid into the chocolate or it will seize, until fully melted.

Assemble:

1. Line a 24-hole mini muffin pan with mini muffin liners. Pour 1 teaspoon of chocolate into the base of a liner, and using the back of the teaspoon, spread the chocolate evenly around the sides to create a 'cup.' Repeat with remaining chocolate and liners until all have been fully coated.
2. Freeze for 5-10 minutes or until fully set. Remove for the freezer; spoon about 1 teaspoon of 'cookie dough' into each cup and cover each cookie dough cup with the remaining melted chocolate, smoothing over with a spoon.
3. Freeze again and allow to set (approximately another 10 minutes), or allow to set at room temperature (it may take a little longer). Sprinkle with salt flakes (if using), and enjoy!
4. Store in the refrigerator, or freeze for emergencies!