Preheat the oven to 350 F and line an 8x8" baking dish with lightly greased parchment paper.

Combine the ingredients for the crust in a large bowl and stir until fully incorporated. The batter should be fairly wet and sticky.

Press the batter into the baking dish until it evenly covers the bottom. Transfer to the oven and bake for 18-20 minutes, or until lightly golden brown.

Remove the pan from the oven and set aside, allow the crust and the pan to cool to the touch.

Place on the stove on medium-low heat and lightly whisk for 2-3 minutes or until the mixture is a thick liquid.

Pour the prepared marshmallow mixture into the prepared baking dish. Allow to set in the fridge for at least an hour or until or set. It should be soft and springy to the touch.

Combine the chocolate and coconut cream in a bowl and melt in the microwave in 20-second intervals, stirring each round, or over a double boiler.

Allow the ganache to cool slightly (you don't want it to be steaming or the marshmallow can melt) before pouring over the marshmallow. Use a rubber spatula to evenly spread the chocolate over the marshmallow.

Transfer to the fridge to allow to harden for 1-2 hours.

Once the ganache is set, remove from the fridge and carefully transfer to a cutting board. Cut into 9 large slices, and 18 small slices and serve chilled!