Crumble the graham crackers into a small bowl. You may want to use a kitchen utensil to thoroughly crush the crackers into crumbs (I used a mint grinder for mojitos!).

Reserve 1 TBSP of the crumbs for topping. Add in maple syrup, 2 TBSP of the almond milk, and a dash of cinnamon to the remaining crumbs, and stir to combine. Spoon into a ramekin or mug, and gently pat it down to make your graham cracker crust.

To make the batter: Combine the flour, cocoa powder, brown sugar, stevia, remaining almond milk, vanilla, a dash of salt and pinch of cinnamon in the same bowl. Stir to combine. Chop the chocolate chips and one of the marshmallows, then add in the chopped marshmallow and half of the chocolate chips to the bowl. Spoon into the ramekin/mug on top of crust.

Halve the remaining marshmallows. Sprinkle the remaining graham cracker crumbs and chocolate on top of the batter, then place the marshmallow halves on top.

Heat in the microwave for 75 seconds, or until the cake feels moist but baked and the chocolate is gooey. Enjoy while it's warm!