Melt 5 tablespoons butter in a medium microwave safe bowl in the microwave.
Put oven rack in middle position and preheat oven to 350°F. Lightly butter an 8x8 inch or 9x9 inch baking dish.
Stir together melted butter, graham cracker crumbs, sugar, and salt in a bowl and press evenly on bottom and up sides of buttered baking dish. Bake until crisp, 12 to 15 minutes, then completely cool on a rack to room temperature, about 45 minutes.
In a small saucepan combine coconut milk, coconut oil, coffee, and salt, and heat (scald) over medium heat until small bubbles appear around the edges. Remove from heat, and stir in chocolate chips until chocolate has melted. Stir in vanilla. Pour onto cooled graham cracker crust, and refrigerate for at least an hour or until set.
Place the mini marshmallows on top of the cooled and set chocolate layer. Carefully toast the marshmallows with a food safe blow torch. Cut the S’mores into 9 bars.
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