Recipe by Gaby from @Veggieworldrecipes
Ingredients:
2 packages Peanut Butter Coconut Cookie 9 packs
1 bag of Vegan Chocolate Chips
Soy Whip
Raspberries
Chocolate Tahini (can be subbed for Chocolate Sauce, nut butter, etc)
Steps:
1. Take half of a Peanut Butter Emmy’s organic cookie and mold them into the mini muffins pan
2. Fill each cup with the vegan chocolate chips
3. Once the chocolate chips are in the cups, press half of an Emmy’s PB cookie over top the chocolate chips
4. Place in the oven at 350 degrees for 10 minutes
5. Take them out of the oven let them cool for 7 minutes and top with chocolate tahini, soy whip, raspberries
