Ingredients:

• 1 1/2 cup gluten-free graham cracker 
• 1 cup Purely Elizabeth Chocolate Sea Salt Probiotic Granola
• 5 Tbsp. grass-fed butter or coconut oil
• 2 Tbsp. peanut or almond butter 

FILLING

• 1 cup canned coconut milk
• 12 oz. semi-sweet chocolate, chopped
• 2 Tbsp. coconut oil 

** you can also use raw cacao or unsweetened organic chocolate and sweeten with honey to your taste. 

TOPPING

6-8 marshmallows cut in half or left whole

Directions: 

1. Preheat oven to 350 degrees.
2. In a food processor, add graham crackers, granola, butter and peanut butter. 
3. Process until grains are finely chopped and formed into dough like consistency. 
4. Press mixture into a pie pan and place in the oven for 10-12 minutes. 
5. Meanwhile, heat a pot over medium to high heat. Add coconut milk and bring to a boil. 
6. In a separate bowl, add chocolate and coconut oil. 
7. Pour boiling coconut milk over chocolate and coconut oil and whisk until a smooth consistency is formed. Pour over the pie crust and store in fridge until chocolate has hardened. 
8. Put the oven on broil. 
9. Add marshmallows on top and place in the oven for 5 minutes or until marshmallows are toasted brown.