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.

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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!