Step 1

Preheat the oven to 350 degrees F. Line a 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray to prevent sticking. Set aside.

Step 2

In a large bowl, whisk together the eggs, coconut sugar, tahini, coconut oil and vanilla extract until smooth and VERY well combined.

Step 3

Next add the dry ingredients: almond flour, graham cracker crumbs, baking soda and salt. Mix until a cookie dough consistency forms. Please note the batter will be pretty thick! Mix in ¾ cup of the chocolate chips and 1 cup of the marshmallows.

Step 4

Add batter to the prepared pan and spread evenly. If you are having trouble spreading the batter, coat a rubber spatula with nonstick cooking spray and it should get easier to spread. Top with remaining ¼ cup chocolate chips and ½ cup mini marshmallows, slightly pressing them into the batter.

Step 5

Bake for 18-25 minutes until the edges are just slightly golden brown. We want to slightly underbake these bars so they stay nice and gooey. Once they come out of the oven, be sure to wait at least 30 minutes before cutting into 16 bars.