-
1
Preheat the oven to 325F.
-
2
Line rimmed 2 baking sheets with parchment paper and set aside.
-
3
In a small bowl, whisk together the 1/3 cup vegan sugar and 1 tablespoon of the cinnamon.
-
4
Set aside.
-
5
In a medium bowl, whisk together the 1 1/2 cups rice flour, the all-purpose flour, the remaining sugar and cinnamon, the ginger, xanthan gum, and salt.
-
6
Add the 3/4 cup coconut oil, the agave nectar, and the vanilla and mix with a rubber spatula until a very thick dough forms.
-
7
Slowly add the cold water and continue mixing until the dough is slightly sticky.
-
8
Cover with plastic wrap and refrigerate for 30 minutes.
-
9
Dust a clean work surface with most of the remaining 1/2 cup rice flour and place the dough in the center.
-
10
Roll the dough around until it is entirely covered in rice flour.
-
11
Sprinkle the rolling pin with rice flour and roll out the dough to 1/4-inch thickness.
-
12
Using a knife, cut the dough into 3-inch squares.
-
13
Transfer to the baking sheets, placing the squares about 1 inch apart.
-
14
Brush the squares with the remaining 1/4 cup coconut oil, then sprinkle each with 3/4 teaspoon of the cinnamon-sugar mixture.
-
15
Bake for 10 minutes, rotate, and bake until the crackers are deep golden, about 5 minutes more.
-
16
Let stand on the baking sheets for 10 minutes.
-
17
Flip half of the graham crackers wrong side up.
-
18
Drop 2 heaping tablespoons of Ricemellow Creme onto each graham cracker, drizzle with 1 1/4 teaspoons chocolate sauce, and top with a second graham cracker.
