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1
Add graham crackers to a food processor and blend until they turn into fine crumbs. Add coconut oil and almond milk and blend again until combined.
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2
Spray a 9-inch pie pan with nonstick cooking spray and add graham cracker mixture. Press mixture firmly into pan and slightly up the sides (using a flat-bottomed measuring cup to help pack it down and smooth out the surface is helpful). The crust should be very tight and compact to hold together. Place in the refrigerator.
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3
Rinse out your food processor and begin making chocolate pudding by blending avocados until smooth. Add cocoa powder, milk, Truvia, vanilla and sea salt and blend again until well-combined.
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4
Remove pie pan from fridge and pour in chocolate pudding, using a rubber spatula to spread out evenly over graham cracker crust.
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5
Next, combine yogurt, marshmallow fluff and sweetener into the bowl of an electric mixture. Beat on medium speed for about 1 minute, until well-combined and creamy. Spread mixture evenly over chocolate pudding layer.
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6
This next step is optional, but if you'd like to add a top layer of marshmallows, spread them out evenly over yogurt layer (you can also throw in a couple chocolate chips!). Turn oven broiler to high and broil for about 45-60 seconds, watching very closely to avoid burning. You just want them to get golden and toasty.
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7
Place pie in the refrigerator for 4-5 hours to set. When ready to serve, sprinkle graham cracker crumbs over the top and slice into 10 slices. Enjoy!
