Ingredients
For the Graham Crackers:
- 1.5 cups almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut oil, or non-hydrogenated palm shortening (softened)
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of salt
For the Peanut Butter Filling:
- 2/3 cup creamy peanut butter
- 4 tbsp maple syrup
- 2 –3 tsp tapioca starch, for thickening
- Pinch of salt
- For the Chocolate Coating:
- 3/4 cup dark chocolate chips
- 1 tsp coconut oil, optional, for a smoother melt
Instructions
Instructions
- Make the graham base:
- Mix all graham cracker ingredients into a soft dough. Roll or press onto parchment and shape into squares using a knife or pizza cutter. Poke holes with a fork if you want that classic graham look. Bake at 350°F for 10–12 minutes. Let cool.
Shape the filling:
- Stir together peanut butter, maple syrup, tapioca starch, and a pinch of salt. Roll into small balls (about 1 tbsp), place on top of each cracker, then press flat using the back of a spoon (see photo above!).
Dip and drizzle:
- Melt chocolate and coconut oil. Dip each cracker halfway or corner-first, then set on parchment. Drizzle extra PB or chocolate on top if desired.
Chill and enjoy:
- Place in the fridge or freezer to set, then store chilled in an airtight container.
Tried this recipe?Let us know how it was!