In a food processor, puree the crust ingredients until smooth. Pack into the bottom of 12 silicon muffin holders and pop in the freezer.
Clean out the food processor and puree the bananas and cocoa powder until smooth. Divide between the 12 crusts.
Top with coconut cream and place in the freezer for at least 30 minutes.
Remove from freezer and carefully unmold. Place on a baking sheet and pack the tops with marshmallows and graham cracker pieces. Using a blow torch, lightly toast the marshmallows. Pack them back in the freezer for at least another 30 minutes.
Drizzle with dark chocolate before serving and enjoy!