Line a miniature muffin tin with miniature muffin liners and set aside.
In a food processor, pulse the cashews and the oats until they resemble a flour-like consistency. Too little blending and these treats won't be as smooth and too much blending and it can start to turn into cashew butter. Try to pulse just until it looks like flour.
Transfer to a bowl and mix in the honey, coconut oil, and vanilla extract.
Knead with your hands until a thick dough forms. Knead in the chocolate chips.
Squish the dough to form squat balls - you don't really roll it, but more of a squishing process from one hand to the next. (If needed add a little bit more honey if the balls aren't sticking together well enough)
In a small microwave safe bowl, combine the chocolate chips and coconut oil. Melt in the microwave at half power for 30 seconds and then in bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted.
Using a spoon, dot the bottoms of each of the lined muffin cavities with the melted chocolate.
Press a small ball of cookie dough into the dot of chocolate spreading the chocolate to cover the bottom of the muffin liner.
Pour and smooth the chocolate over the cookie dough until it is just covered.
Alternatively, you could just dip the cookie dough into the melted dark chocolate and place the dipped truffles on a parchment lined tray to harden.
Allow the cups to completely harden in the fridge.
Store any leftovers in an air-tight container in the fridge as these have a tendency to be a bit melty.