1. Preheat your oven to 350 degrees F.

Cookie Cups

1. Make the cookie dough for the cookie cups. Combine the dry cookie ingredients, then mix in the wet ingredients until well combined.
2. Scoop one tablespoon of the cookie dough into each slot of a miniature muffin pan. I used a silicone muffin pan for easy removal.  If using another type of muffin pan, I recommend greasing it with a little palm shortening or butter.
3. Use your fingers to shape the dough into cups.
4. Place the cookies in the oven and bake at 350 degrees for 12 minutes.
5. After baking, remove the cookie cups from the oven and use a small circular object to press down the center of each cup. I used a handle from a large cookie scoop to do this.  (See blog post for photos.)
6. Keep the cookie cups in the muffin pan until they are filled and chilled. Let the cookies cool at least 15 minutes before filling.

Fillling

1. Fill the cookie cups with sunflower seed butter. You'll want to fill each cup about half way full, leaving room for the topping.

Topping

1. For the topping, melt the coconut cream and dark chocolate in a small sauce pan, over low heat. Stir frequently so that the mixture does not burn.
2. Once melted, pour the chocolate over the sunbutter, filling each cup to the rim.

Chill

1. Once all of the cookie cups have been filled, put them in the fridge for at least an hour, or until set.
2. Once set, remove each cookie cup from the muffin pan.
3. Just before serving, you can sprinkle them with a bit of flaked sea salt if desired. Please note, the salt will melt after a period of time, so it's best to add just before serving.

Storage

1. These cookie cups can be left out at room temperature for serving, but need to be stored in the fridge or freezer.  Place them in an air-tight container in the fridge for up to two weeks, or the freezer up to two months.