Preheat oven to 350. Grease the bottom side of a mini muffin tin.
In a large bowl, whisk flour, baking soda and salt together. Add coconut oil, maple syrup and vanilla extract and stir until thoroughly mixed.
Transfer half of batter to separate bowl and mix in 1 tbs cocoa powder.
Use your fingers to press about 1-1.5 tbs of batter over greased side of muffin tin. Batter should be no more than ¼" thick (see photo above).
Bake for 7 minutes. Allow cookie cups to fully cool before gently removing from muffin tin.
Divide cashew cream in two separate bowls, stirring 1 tbs into one half. Spoon chocolate cashew cream into vanilla cookies cups and vanilla cashew cream in to chocolate cookie cups.
Create chocolate sauce by stirring agave and cocoa powder together. Drizzle over cookie cream cups. Store in refrigerator.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/10/02/vegan-gluten-free-cookie-cream-cups/