Step 1

Pre-heat oven to 300ºF and position a rack in the center of the oven. Line a baking sheet with parchment paper or a silpat.

Step 2

Prepare graham cracker crumbs in a medium bowl: combine almond flour, flax seed, 1 tablespoon coconut sugar, honey, cinnamon and egg.

Step 3

Place mixture on to prepared baking sheet and using a spatula spread it in an even, thin layer, approximately 1/8 inch thick.

Step 4

Bake for 15-20 minutes, until golden brown, watching carefully to avoid burning.

Step 5

Place on a cooling rack and cool completely, at least 1 hour or longer.

Step 6

Once cool, break up pieces and place in a food processor and process until the crackers are fine. Add remaining 1/4 cup coconut sugar and melted butter and process until combined.

Step 7

Place graham cracker crumbs in a 9" pie plate and carefully press the crumbs up the sides and into the bottom of the plate in an even layer.

Step 8

Pre-heat oven to 350ºF.

Step 9

Place prepared crust on a rimmed baking sheet and bake in the oven for 10 minutes. Once done, if the sides of the crust have slipped down the plate at all, immediately press sides back up the plate and let cool.

Step 10

Heat together coconut milk, sugar, arrowroot and sea salt in a medium saucepan. Bring mixture to a boil over medium heat while whisking constantly.

Step 11

Remove from heat and add chocolate, and vanilla. Whisk to combine.

Step 12

Pour the hot chocolate mixture into the prepared pie crust and gently shake to get a smooth top.

Step 13

Refrigerate for 4 hours.

Step 14

Pre-heat broiler to 500ºF.

Step 15

Top the chilled pie with mini marshmallows in a circle design and place on a rimmed baking sheet.

Step 16

Broil for 1-2 minutes, watching constantly, until marshmallows are light and golden.

Step 17

Serve pie immediately, or keep in refrigerator until ready to serve. Will keep for 1-2 days.