Line muffin pan with 8 baking cups
Add all cup ingredients to food processor
Process until smooth and mixture starts to ball up
Form mixture into balls and place in the baking cups
Press down to flatten them out with a bigger indent in the middle to form a cup - about a quarter inch deep or so
Add cocoa butter, peanut butter, cashew butter, and honey to small saucepan
Heat over low heat until everything is melted and just begins to bubble
Remove from heat and whisk in vanilla
Whisk until mixture lightens in color and is very smooth - if mixture is dark and glass add a little more milk and whisk
Pour mixture into cups - if you have some left it makes a great topping for ice cream and yogurt or a great dipping sauce for apples
Freeze for an hour until ganache is set
Store in refrigerator or freezer