Ingredients:

• 1 box Gluten-Free and Vegan Graham Crackers
• 8 tbsp Melted Coconut Oil
• 1 12 ounce can Sweetened Condensed Coconut Milk
• 2/3 cup Vegan Butter
• 1 cup Pascha 55% Barely Dark Chocolate Chips

Directions:

1. Place graham crackers in a zip lock bag and using a rolling pin smash to small pieces or use a food processor.
2. Place in a bowl and add coconut oil, mixing well.
3. Line cupcake pan and add one scoop of mix to each cupcake liner.
4. Using a spoon push down to make a nice base for the ganache.
5. Put in freezer for 30 minutes.
6. Heat vegan butter and condensed milk over medium heat until all is melted mixing well.
7. Let boil slightly and remove from heat.
8. Add chocolate and mix well until creamy. Let sit for a few minutes.
9. Remove cupcake pan from freezer and fill with chocolate ganache.
10. Place in refrigerator for 2 hours.
11. Remove and Enjoy!

Music by Pavel Bekirov