| 9 Emmy's Organics Peanut Butter Coconut Cookies | |
| ½ cup coconut yogurt or coconut cream | |
| 1 tbsp Pumpkin Pie Spice | |
| ½ cup Pumpkin Puree | |
| ¼ cup maple syrup | |
| 1 tsp vanilla | |
| Pinch of sea salt | |
| Chocolate for drizzle (optional but YUM) | |
| 1 tsp coconut oil |
by @danishealthyeats
| 1. | Press the peanut butter cookies into the bottom of a prepared cupcake pan, to form a tart crust. |
| 2. | Place all other ingredients, besides chocolate & oil, in a food processor. Process until completely smooth. |
| 3. | Divide the filling evenly amongst the crusts (you may have some left over!) |
| 4. | Melt the chocolate of choice with 1 tsp coconut oil until completely smooth. Drizzle over each tart! |
| 5. | Place in the fridge until ready to eat! |
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