in a food processor, combine almond flour, vanilla extract, flax meal, almond butter, medjool dates, cocoa powder, and dairy-free milk. blend until a smooth dough forms. add more milk if needed to achieve the right consistency.

line a muffin tin with parchment paper cups. press half of the chocolate dough into the bottom of each cup, forming an even layer.

place a spoonful of vegan cream cheese in the center of each cupcake base. freeze the cupcakes for 1 hour or until the cream cheese has hardened.

once the cream cheese filling has hardened, add the remaining chocolate dough on top, covering the cream cheese filling completely.

in a microwave-safe bowl, melt the chocolate chips with the coconut milk. microwave in 20-second intervals, stirring in between, until fully melted and smooth.

spread the ganache over the top of each cupcake. freeze the cupcakes for another 10 minutes to set the ganache.

if desired, pipe a swirl of vegan cream cheese on top of each cupcake to mimic the classic hostess design.

store the cupcakes in the freezer. thaw before eating.