Step 1

In a food processor, puree the crust ingredients until smooth. Pack into the bottom of 12 silicon muffin holders and pop in the freezer.

Step 2

Clean out the food processor and puree the bananas and cocoa powder until smooth. Divide between the 12 crusts.

Step 3

Top with coconut cream and place in the freezer for at least 30 minutes.

Step 4

Remove from freezer and carefully unmold. Place on a baking sheet and pack the tops with marshmallows and graham cracker pieces. Using a blow torch, lightly toast the marshmallows. Pack them back in the freezer for at least another 30 minutes.

Step 5

Drizzle with dark chocolate before serving and enjoy!