Layer Cashew Dark Chocolate Truffle on the bottom of the muffin tins. Freeze for 1 hour.
Combine chocolate chips and coconut oil in the top of a double boiler. (You may also use a metal bowl over a pot of water.) Stir until melted.
Combine 1/2 cup of the chocolate mixture with 3/4 cup of walnuts. Spread on top of the ice cream. Freeze for an hour.
Top the chocolate walnut mixture with the Cashew Salted Carmel Cluster. Return to the freezer for another hour. Top with remaining chocolate mixture and walnuts. Freeze for at least 45 more minutes and enjoy!
Nutritional information was estimated using light ice cream.