Your classic s’mores just got a makeover and I’m not mad about it. This s’mores pie made with granola and graham crust is crunchy, chocolatey and will be sure to make you nostalgic for the summer nights as a kid.

Ingredients
Crust
1 1/2 cup gluten-free graham crackers
1 cup Purely Elizabeth Chocolate Sea Salt Probiotic Granola
5 tbsp butter or vegan butter
2 tbsp peanut butter

Filling
1 cup canned coconut milk
12 oz. semi-sweet chocolate, chopped
2 tbsp coconut oil
Topping
6-8 marshmallows, halved 

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