Whisk all ingredients together well. Fill either two chocolate bar molds or pan of choice.

Place in freezer until hardened (about 30 minutes)

Preheat oven to 350 degrees

Mix dry ingredients together.

Roughly chop hardened coconut oil on a cutting block, then add to dry ingredients and further break down into pea sized pieces using a pastry cutter or a fork.

Add milk and molasses and mix just until combined.

Roll into a ball, wrap in plastic, and refrigerate for 30 minutes

Cut a piece of parchment paper to fit a sheet pan and lightly flour it.

Remove dough from fridge and, using floured hands, gently spread out dough until ~¼ inch thick.

Pierce with a fork and bake for 10-15 minutes, checking at 10 for doneness, browning around edges, and a firmness in the center.

Allow to cool completely. Cut into 18-20 graham crackers shapes.

Keeps for 1-2 days at room temperature; refrigerate for longer storage, a week or so.

Add coconut milk, sugar and sea salt to small saucepan. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, until sauce coats the back of a spoon.

Remove from heat and stir in coconut oil and vanilla. Keep in fridge, but allow 5-10 minutes at room temp to soften.

Grease an 8 x 8 pan, or one of similar size, with coconut oil. Cover with parchment paper.

In a large mixing bowl (you can use hand beaters or a stand alone mixer), add ½ cup of the filtered water and the gelatin. Set aside.

Add remaining ½ cup water to medium saucepan along with the coconut syrup, vanilla extract and sea salt.

Over medium high heat, bring to a boil. Boil continuously until mixture reaches 240 degrees, the soft ball stage, about 8-10 minutes.

Remove from heat. Immediately, turn on hand beater or stand alone mixture, to low. Slowly, very slowly, pour your coconut syrup mixture into mixing bowl. Once you’ve poured it in completely, turn to high and blend until mixture fluffs up. During this time, the color will change from a dark brown to a more amber shade. You’ll know it’s ready when you have a thick marshmallow-like cream that sticks heavily to the whisk.

Pour into your pan. Use oiled fingers to smooth out, if desired. Leave to firm up, about 3-4 hours. Cut to desired size. Keeps at room temp for 5-7 days. Allow to air dry for firmest texture before roasting.