In a medium bowl, mix the crushed graham crackers, melted vegan butter, and cane sugar together.
Pour this into the pan and using the back of a spoon or your hands, press it down into an even layer.
For the Mid Layer
Melt the chocolate in the microwave or over a double broiler. Let slightly cool.
Pour over the graham cracker crust and spread out evenly.
Place in the refrigerator to firm up while moving on.
For the Vegan Dark Chocolate Mousse
Carefully remove only the fatty part of the canned coconut milk. Add to a medium bowl. *Target brand has worked best consistently.
With a hand mixer or stand mixer, whisk together the cream until light and fluffy.
Add in the powdered sugar and mix just until combined.
Add in the cocoa powder and salt. Mix until evenly combined.
Remove pan from fridge and spread the dark chocolate mousse evenly across the mid layer.
Place back into the fridge for at least an hour. *You could also do this overnight and finish in the last step in the morning.
For the Vegan Marshmallow Fluff
*Ideally, do not start this step until 30 minutes or less, ready to serve.In a bowl, combine aquafaba with vanilla and cream of tartar.
Beat with stand mixer or hand mixer until it resembles stiff peaks. If you turn the bowl upside down, it shouldn't go anywhere. This takes approximately 8-10 minutes. *DO NOT RUSH THIS PART OR IT WILL MELT ALL OVER AND NOT SET.
Add in both sugars and beat again until dissolved. The end product should have a glossy finish.
Once mousse layer is firm in the freezer, remove and cut into 9-12 bars or desired size.
Spread a large dollop of marshmallow fluff on top.
**If you have a food grade torch, you can carefully, torch the peaks on top.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.