1. Warm the peanut butter and rice malt syrup in a small saucepan over low heat.
2. Stir through the coconut flour, True Peanut Butter powder, True Maca powder and lastly the True MCT Oil.
3. Shape into biscuits and refrigerate until firm.
4. Dip in melted dark chocolate and onto a lined baking tray and back into the fridge to set.