Chocolate Coconut Peanut Butter Pomegranate Cookie Dough Flats

Chocolate, yes.

Peanut butter, yes.
Sweet coconut, yes.
Pomegranate, yes.
Vegan, gluten-free, grain-free, raw foods, yummy, yes.

Superfoods, yes.

It’s all here.
No bake, yes.
Easy, yes.

Just do it!

Chocolate Coconut Peanut Butter Pomegranate Cookie Dough Flats

14 oz. chocolate coconut peanut butter
8 Tbs. Earth Balance Vegan Butter, room temperature
2 cups powdered sugar
1 1/2 cups chocolate-covered pomegranate seeds

 

Using a stand mixer or hand mixer, beat together the chocolate coconut peanut butter, and vegan butter until smooth. 

 

Add the powdered sugar, 1/2 cup at a time. 

 

Beat until somewhat thick. Fold in the pomegranate seeds. 

Chill for several hours or overnight.

 

Form into 1″ sized balls and then press flat with the back of a juice glass, lining on a parchment-coated cookie sheet. 

 

Freeze for several hours before serving.

 

Store in the fridge or freezer!