Chocolate Wafer Style Bars- Wheat-free, palm oil-free, no cook

If, like us, you don't want to consume palm oil (curious as to why not? Look here) it can be a nightmare if you fancy a ready-made snack, especially biscuits or pastries. Troubled by exactly this ethical dilemma, I dreamed up these wafer-like bars a couple of years back, and I've been making them regularly ever since. They are so scrumptious with a mid-morning cuppa that I've only ever made four at a time, because however many I made, they would probably all disappear in one sitting... ;)
One of the great things about blogging as opposed to writing a cookbook is that you don't have to stick to purely "from scratch" recipes. I have hesitated to post these for ages because somehow I felt they were "cheating", but you know what? They are so yummy you HAVE to give them a try! They come together in minutes and there's a good chance you already have all the ingredients in your cupboard.

For 4 bars:
4 Ryvita-style rye crackers (Aldi do nice ones)
100-150g vegan dark chocolate (I usually use Aldi's salted, orange and almond or 70% bars)
1 heaped tablespoon of cocoa powder/ cacao
1 heaped tablespoon of tahini (or smooth peanut butter as long as it's not too thick)
1 tablespoon of whatever syrup you have to hand; my favourites are date, grape or Sweet Freedom but you can use agave or even golden syrup if you like.

• Break the chocolate into little pieces and melt. If you're really in a hurry you can always use a microwave for this.
• While the chocolate melts take the cracker and cut them carefully in half lengthways. I use a small serrated knife and sort of saw them halfway through and then snap them. They do break up easily if you're not careful.
• Mix  up the cocoa, tahini or nut butter and syrup until it's a spreadable paste.It should be loose enough to spread without breaking the crackers. 
• Spread the filling on the indented side of the crackers and sandwich together. If there's any left it makes a good cake frosting.
• Coat on all sides with melted chocolate.
• I usually do this on a metal plate, then stick the whole thing in the freezer for 5-10 minutes and voila!