Peanut Butter Stuffed Chocolate Covered Graham Crackers
- ½ cup Coconut Flour
- ¼ cup Flax seed meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1/3 cup Raw Organic honey
- 1 egg
- 2teasopoon vanilla extract
- 1/4 coconut oil, melted
- 1 bar of 100% organic baking chocolate
- ½ cup enjoy life chocolate chips
- 1 tablespoon coconut oil
- Stevia to taste
Preheat oven to 350 degrees. In a bowl mix all the dry ingredients together and in a separate bowl the wet ingredients. Add the wet ingredients to the dry and mix well. Let sit for 2 mins and then cool in the freezer for 10 mins. In between two parchment papers roll the dough out thin (whatever thickness cracker you desire) Use a knife to cut into squares and a fork to poke holes all over. Bake for 9 mins and then take them out of the over to separate and bake again for 5 mins (to bake the edges). Let cool.
Once cooled spread a hefty amount of natural peanut butter of your choice on the tops of the crackers. I used PB2 to reduce the fat. Place the peanut butter crackers on a baking pan with parchment paper.
Add the chocolate, coconut oil and stevia to a small sauce pan with the heat on low. Stir until all the chocolate is melted. Let sit for 1 min and then smother the crackers in the warm chocolate. Once all are covered, freeze for 20 mins before serving. Store in the refrigerator.