3.5 oz tofu
1/4 cup creamy peanut butter
2 tbsp chocolate almond milk
1.5 oz dark chocolate
1 dash of salt
Cut each Emmy’s Cookie in half. In a mini muffin pan, mold the cookie to each muffin hole (kind of like your cookie is your muffin liner). Do this with all of your cookies.
For the filling, start by melting your chocolate. Then combine all of your ingredients in a high speed blender until you get a smooth creamy consistency.
Then pour your pie filling into the mini muffin pan and refrigerate for 4-5 hours. Feel free to crumble some of the cookie on top for some extra chocolatey goodness!