We've all had those days when you're craving something chocolatey to keep you going through a long work day! You look through your snack drawers, but nothing catches your eye. Until you spot it: the package of Emmy's Organics Vanilla Bean Coconut Cookies you absolutely adore! If this sounds familiar, then stay check out this delicious recipe! This unique twist on Fudge Twists is the perfect way to enjoy a vegan treat made that satisfys that chocolate craving.
This recipe calls for just 2 ingredients and is a great no-bake treat. So what are you waiting for? Grab your favorite chocolate and a package of Emmy's Organics Vanilla Bean Coconut Cookies and you'll be one step closer to enjoying a perfect, gluten-free dessert!
What You'll Need
- 1 package of Emmy's Organics Vanilla Bean Coconut Cookies
- 1 1/4 cups of Chocolate
1. Flatten the cookies with your palm.
2.Using your index finger, make a hole in the center. You may need to re-shape the cookies if they crack.
3.Place the cookies On a lined cookie sheet and set in the freezer for 30 or so minutes, to harden slightly.
4.Melt the chocolate. You can add 1 tbsp or so of coconut oil if your chocolate needs to be thinned a bit.
5.Dip the bottom of each cookie into the chocolate mixture and return to the lined cookie sheet. Drizzle The tops of the cookies with the remaining chocolate.
6.Placed back in the freezer to harden. Enjoy!