Preheat oven to 375F and line bread pan (I used 8×4) with parchment paper.
In a small bowl, mix together almond flour, coconuy oil, maple syrup, vanilla and salt until well combined.
Form into bottom of bread pan. Bake for 15-17 minutes or until golden brown. Let cool. Turn oven down to 350F.
After crust has cooled at least 15 minutes, add chocolate chips in an even layer. Then add marshmallows and graham crackers on top. Sprinkle top layer with a few more chocolate chips.
Bake in oven for 20 minutes or until marshmallows are golden brown. Take out of oven.
Let cool for 30 minutes before placing in refrigerator for at least 1 hour.
Store on counter or in fridge.