To make the graham crackers simply grind the golden and dark flax seeds in a coffee grinder then put in a bowl. Add water a little bit at a time until the flax forms a dough. Then add the cinnamon and some agave if you prefer it a little sweeter. Spread on a teflex lined dehyrator sheet and score into 8 squares. I dehydrated overnight at 115 degrees. In the morning I flipped and peeled off the teflex sheet then dehydrated another few hours. The crackers came and thin and crisp.

For the chocolate bar, simply grind the raw cacao nibs in a coffee grinder and put in a flat container. Add the coconut oil a little at a time until it reaches a smooth consistancy, I used about 1/2 cup. If you want your chocolate a little sweeter add a few squirts of agave. Put the container in the freezer until the chocolate hardends into a bar. This will cut into 4 equal size pieces.

For the marshmallow, just put the bananas in a bowl and squish with a fork.

To assemble: Put a piece of the chocolate on one graham cracker, then a few spoonfulls of banana, followed by another graham cracker! It is gooey and sticky like the real thing.