| 6 Emmy’s Organics Chocolate Chip Coconut Cookies | |
| 2 TB + 3 TB natural creamy peanut butter | |
| 2 TB + 1/4 cup chocolate chips |
by @laurenslovelykitchen
| 1. | In a food processor, pulse the cookies, 2 TB peanut butter and 2 TB chocolate chips for 15 seconds or until combined. |
| 2. | Divide mixture into 14 mini muffin cups (I prefer a silicone mini muffin pan). Push down with your fingers. |
| 3. | Spread 1/2 tsp peanut butter on each bite. |
| 4. | Freeze for 30 minutes or until set. |
| 5. | Melt 1/4 cup chocolate chips. Drizzle melted chocolate over bites. |
| 6. | Freeze for 15 minutes or until set. |
| 7. | Store bites in the fridge or freezer. Enjoy! |
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