In a blender or small food processor combine soaked cashews, almond milk, maple syrup, mint extract and collagen peptides.  Blend on high until super smooth. Add in 3 tablespoons of mini chocolate chips and pulse a few times to combine.

In a microwave safe bowl, add the chocolate chips. Microwave the chocolate for 30 seconds at a time, stirring between each time, until fully melted.

Take your silicone cup cups and add 1 teaspoon (for small) and 1 tablespoon (for large) of chocolate to each cup. Use the end of a wooden spoon to swirl the chocolate up the sides of the mold. Place the mold in the refrigerator for about 5 minutes to firm the chocolate up. Once chocolate is set, scoop the mint chocolate chip mixture into each cup.

Then scoop the remaining chocolate on top of the mint filling until the cup is full. Once they are all filled, place cups in the refrigerator (on a cookie sheet for stability), until set.

Pop out of the mold and enjoy! Keep them in the freezer for best texture!