Start with soaking the raw cashews in a bowl covering them in water for 4-12 hrs.

Preheat oven to 350 degrees and line a muffin tin with paper liners.

In a medium bowl combine peanut butter, egg, coconut sugar and baking soda. 

Scoop about 2 tablespoons of cookie dough into each muffin liner and flatten slightly.

Bake for about 15 minutes or until lightly browned.

Remove from the oven, then use the bottom of a wooden spoon, or the bottom of a jar of spices to press down the middle of the cookie to make it into a cup.  Then let them cool.

Once the cashews are done soaking drain water and add to a high powered blender or food processor with remaining ingredients except chocolate chips.

Put cashew mixture in ziplock bag with cut off the tip.

Once cookies have cooled, squeeze cashew mixture into the cookie cups.

Put them in the freezer for 30 minutes, then melt chocolate chips in the microwave and drizzle the melted chocolate on top.  

Freeze for at least another hour to harden, then store in a ziplock bag in the freezer.