Looking to tweak this reese's squares recipe page

[petriquor]

So over the holidays, as always, there were a lot of sweets to be had. I really don't have much desire for the anymore, but the reese's squares somehow still remain tempting. I was thinking they'd be relatively easy to primal-ize, so I was wondering if anyone had some tips. Here's the no-bake recipe:

Base:
1.5 cup crushed graham crackers
1 cup peanut butter
2 sticks butter, melted
1/2 tsp vanilla
1 lb. confectioner's sugar
Top:
12 oz. chocolate chips, melted

And you just spread it on a 9x13" pan and refigerate.

Here's more or less where I'm thinking of taking this. Get rid of the sugar completely. Replace PB with macadamia butter (I'd choose almond butter but I've had issues with almonds lately). Baker's chocolate (100% cacao) with liberal use of butter or coconut oil (any recommendations on which might be better?). And of course the trickiest part would be the graham crackers. I was thinking coconut flour might work, and besides I've have some on hand for a long time and it should really get used.

I'd experiment with all this myself but macadamia butter is pretty expensive and I don't want it to go to waste.

[Dr. Bork Bork]

mix up some almond butter with mascarpone, vanilla, and stevia, and spread on these:
Grain-Free Gluten-Free Graham Cracker Recipe | Joyful Abode
top with chocolate chips

[petriquor]

Thanks, that does sound good. Though I'm not necessarily looking to replicate the graham flavor, more like the consistency of the crumbs, while still making sure my ingredient combo tastes okay. I was actually considering trying crushed pork rinds...I'm just really unsure of how that would taste.

[janeen]

It might be more nuts than you want, but almond flour makes a very nice Graham cracker crust substitute.