Chocolate Peanut Butter Filled Ravioli Cookies (Vegan)

Preheat oven to 375F and line a baking sheet with parchment paper.

To prepare crust, combine flours, salt, coconut sugar, and vegan butter in a food processor with a dough blade. Pulse until combined, scraping down the sides as necessary.

Add 4 tbsp ice cold water and pulse in between each one until your dough comes together. It's ready when you can pinch the dough between 2 fingers without it crumbling.

Turn the dough onto a floured surface, shape into a disc, and cover with a piece of plastic wrap. Use a rolling pin to roll the dough into a large rectangle. Cut into 12 equal squares or rectangles and transfer to the baking sheet.

Place 1 bite size chocolate in the middle of half the squares, leaving a 1/4 inch border to seal the edges. Cover with another piece of square dough and press down the edges with a fork.

Bake for 20 minutes.

While cooling, in a small saucepan, melt the chocolate chips with coconut cream. Mix together frequently and set aside.

Using a spoon, drizzle the melted chocolate onto the cookies. Then drizzle some creamy peanut butter on top. Enjoy!