Chocolate-Covered Peanut Butter Graham Crackers

1. For the crackers, preheat oven to 300F.

2. In a large bowl, whisk together almond flour, sweetener, cinnamon, baking powder and salt. Stir in egg, melted butter, molasses and vanilla extract until dough comes together.

3. Turn dough out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment. Roll out dough as evenly as possible to about 1/8 inch thickness.

4. Remove top parchment and use a sharp knife or a pizza wheel to score into squares of desired size (small are easier to dip in chocolate so about 2x2 inches). Transfer the entire piece of parchment onto a baking sheet.

5. Bake 20 to 25 minutes, until just beginning to brown and firm up. Remove crackers and let cool 30 minutes, then break up along score marks. Lower oven temperature to 200F and return crackers to bake another 20 to 30 minutes, until crisp.

6. Remove and let cool completely.

7. For the filling, spread one cracker with about 1 tsp of peanut butter. Top with another cracker. Repeat with remaining crackers. Place crackers on a baking sheet and freeze at least 30 minutes.

8. For the chocolate dip, melt chocolate with butter in small saucepan until smooth. Add flavoured stevia, if using.

9. Line a baking sheet with parchment or waxed paper.

10. Using a fork, dip one peanut butter cracker at a time into chocolate, flipping to make sure it is completely covered. Lift out with fork and tap against the side of the pan to remove excess chocolate.

11. Place on prepared baking sheet. Repeat with remaining crackers.

12. Freeze crackers 20 minutes to set chocolate.