Line a 9×9 square pan with parchment paper
Line your graham cracker squares to fill the bottom of the pan (I used 16 squares)
Melt your chocolate, and combine with your coconut cream or peanut butter for creamy ganache
Pour overtop your graham cracker base
Place in the freezer
Stir your chocolate protein powder & hot cocoa with your tub of coconut whipped cream
Spread overtop your firm chocolate base
Freeze until firm, about 2 hours
Spread marshmallow fluff overtop (it helps to slightly warm it first)
Top with remaining 16 graham crackers
Freeze for another hour, slice, and enjoy!
Enjoy straight from the freezer
Keep stored in the freezer for up to 2 months
