Place the Grain Free Chocolate Chia Snacks and egg in a food processor and chop until crumbly.
Press the chopped mixture evenly into a greased standard 12-count muffin tin making sure that the sides are coated as well to form the shell.
Bake for 10 minutes and allow to completely cool before filling. I recommend freezing the cups for 15-20 minutes once they reach room temperature to ensure they stick together when you take then out of the tin.
Drain the soaked cashews and place them into a clean food processor. Add the filling ingredients and blend until smooth and creamy.
Using a 2 TBS cookie scoop, fill each cup with the mixture and garnish with a mint leaf.
Keep leftovers refrigerated in an airtight container for up to one week.