I would think you could use any sweetener you want in those recipes Morgan. I'm not familiar with that kind though. I would love for you to post those though. 
Here are the recipes TooSweet - was going to post in "sweets" but because haven't made them and done the substitutes, thought would just let you know what they were. You may make them before me, if so let me know how they turn out. These are as printed (no subs) -
Almond Butter Bark
1/3 cup coconut oil, melted
1/4 cup almond spread, slightly warmed or melted
2 tablespoons coconut flakes
2 tablespoons rice malt syrup
pinch of rock salt, ground
handful cacao nibs or dark chocolate (85% cacao) shavings
Line a baking tray with baking paper. Combine the oil, almond spread, coconut flakes and syrup in a bowl. Spread on the tray and sprinkle with salt a cacao nibs. Freeze for about 20 mins, then snap into shards. Store in an airtight container in fridge ( they will melt if left out in room temp).
Sugar-free Nut-ella
1 cup hazelnuts
125 ml coconut milk
80 ml rice malt syrup
1 tablespoon macadamia oil or coconut oil
1/4 cup raw cacao powder
1 tablespoon vanilla powder
Preheat oven to 180oC. Bake hazelnuts on a tray for 8-10 mins until browned. Rub off most of the skins. Grind nuts in processor til smooth. Add remaining ingredients and process til well mixed. Add extra coconut milk if you want more of a 'sauce' consistency. Store in fridge for several weeks.
