Preheat the oven to 350 degrees. Cover a cookie sheet with parchment paper or a silicone sheet.

Put the melted coconut oil and the coconut sugar into a food processor and beat until well mixed.(Or beat with a handheld electric mixer.) Add the apple cider vinegar, egg, and vanilla and beat. Then add the almond flour, coconut flour, and baking soda and beat again. The mixture should form into a thick dough at this point.

Roll the dough into a ball and put it onto a piece of wax paper. Top the dough with another piece of wax paper and press down. With a rolling pin, roll the dough to about 1/4 of an inch thick. Take a shot glass and press down into the dough to cut little circles into the dough, place each little circle onto the cookie sheet. Roll the scraps of the dough into a ball and repeat until you have used up all the dough.

Cook for 16-18 minutes (I cooked mine for 18 minutes), until hardened and lightly golden. Let the cookies cool on the cookie sheet (they need to be hard so that they break up into crumbs easily).

Then put the cookies into a food processor to turn them into cookie crumbles and put the cookie crumbs into a bowl.

Note: you can make these the day before to make things easier, and so they dry out more.

In a microwave safe bowl, add the 2 cups of chocolate chips, with 1 tsp of olive oil, and mix. Then microwave for 20 seconds. Mix and repeat until melted. Be careful to not burn the chocolate. Don't be alarmed if the chocolate is soft and then hardens. Once the chocolate is melted, add 3 tsp of olive oil to the chocolate and mix until you have the desired consistency. I found the instructions on the Enjoy Life website to be helpful for melting dairy-free chocolate. Set the chocolate aside. It is ready to be used when it is at room temperature but still silky smooth.

Then take the refrigerated coconut cream out of the fridge and put into a bowl, or into a food processor. Add 2 Tbs of honey and mix until a whipped cream forms. Put the whipped cream into a large bowl. Add the melted chocolate (only if it is at room temperature and melted) to the bowl and mix very quickly, until a chocolate mousse forms. I used a spatula to do this, and almost folded it together. Put the chocolate mousse into the freezer for 20 minutes (until hardened but not frozen). After 20 minutes, you can put the mousse into the fridge until you are ready to make the mousse balls, or you can begin to make them.

Take 1 Tbs of the mousse and drop it into the bowl of cookie crumbs. Cover the mousse in the crumbs and then grab it and roll in between your hands until a ball shape is formed. Dunk the ball into the crumbs until fully covered again and then place on a plate. Repeat until all the mousse is used up. (I had to wash my hands a few times in the process).

Note: if the mousse becomes too liquidy, take a break and put it into the freezer for 15 minutes, then go back to making the mousse balls.

Refrigerate the mousse balls for at least 30 minutes (or freeze) and serve.

Yields about 50 mousse balls.