make the graham crackers: preheat your oven to 325°f. in a mixing bowl, combine 1 cup almond flour, 1/2 cup gluten-free oat flour, 1/4 cup ground flaxseed, 1/2 tsp cinnamon, 1/4 tsp baking soda, and 1/4 tsp sea salt. stir in 2 tbsp mashed banana or unsweetened applesauce, 1/4 cup maple syrup, 3 tbsp runny almond butter, and 1 tsp vanilla extract until a dough forms.

press the dough in between two sheets of parchment paper and roll out into a rectangle about 1/4 inch thick. slice into 8 squares and bake for 18 minutes, then let cool completely.

add the chocolate layer: melt 1/2 cup unsweetened dairy-free chocolate chips. spread the chocolate over 4 of the graham cracker squares and place them in the freezer until the chocolate is firm.

make the filling: in a medium bowl, stir together 1 tub truwhip (thawed), 2 scoops truvani protein powder, and 1/4 cup peanut butter until smooth and creamy.

assemble the sandwiches: remove the chocolate-covered graham crackers from the freezer. spread the whipped protein filling evenly over each one, then top with the remaining graham crackers to form sandwiches.

freeze and enjoy: place the assembled sandwiches in a container and freeze for about an hour or until firm. cut into smaller squares and enjoy!