1/3 cup almond butter, 2 tablespoons canola oil, 3/4 cup maltitol, 1/4 cup brown sugar, 1/3 cup water
12 tablespoons unsalted butter (softened), 1 3/4 cups oat flour (I used Bob's oat flour), 4 ounces unsweetened chocolate (100% cocoa), 1/4 cup Dutch-processed cocoa powder, 1/2 cup hot water
3/4 cup Xylitol Sweetener (*) or 3/4 cup erythritol (*), 2 cups peaches (sliced, peeled) or 2 cups apples (sliced, peeled) or 2 cups fruit (sliced, peeled), 1/2 cup earth balance natural buttery spread (non-dairy, soy-free), 3/4 cup buckwheat flour (**), 3/4 xylitol sugar substitute or 3/4 erythritol
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