Chocolate Wholegrain Cracker with Almond Filling
MAKES: 5 Sandwiches
Divide and the nut butter on 5 of the wholegrain crackers and spread, using the back of a teaspoon, carefully around leaving a rim of cracker around the edge. It works out as 10g nut butter for each cracker.
Place the other crackers on top and press gently together to form sandwiches.
Melt the chocolate and dip a wholegrain cracker sandwiche. Turn, using forks, until fully coated then lay on a parchment-lined freezer-proof plate.
Repeat the process with the other 4 cracker sandwiches and lay on the plate.
Freeze for 15 minutes or until the chocolate has set.
Serve up and enjoy.
I use Nairn's gluten-free wholegrain crackers.