Graham Cracker Crust:

• 1 cup almond flour
• 1 cup THM Baking Blend
• 3 Tbsp. softened butter
• 2 Tbsp. water
• 2 pinches of mineral salt
• 2 Tbsp. THM Super Sweet
• 2 Tbsp. Integral Collagen

Place all ingredients into a Ninja Chopper and blend until it becomes a formable crumble (about 3 minutes). Spray a 9X13" baking dish with nonstick cooking spray and press the crumble evenly into the bottom of the pan. Bake in a 350° oven for about 10 minutes; cool before adding other layers.

Cheesecake Filling:

• 1/3 cup hot water and 2 Tbsp. gelatin in a small bowl to thicken
• 2 - 8 oz. bricks of softened cream cheese (I use 1/3 fat)
• 1/2 cup half and half
• 1/2 cup THM Gentle Sweet
• 1 Tbsp. vanilla extract

In a large mixing bowl, mix all ingredients with a hand mixer for about 1 minute. Add the thickened gelatin mixture to the bowl and mix for another 2 minutes until thick and fluffy. Spoon on top of the graham cracker crust.

Marshmallow Layer:

• 2 batches of KJ's Toastable Marshmallows

Spread the marshmallow mixture on top of the cheesecake layer.

Chocolate Layer:

• 3/4 cup stevia-sweetened chocolate chips
• 2 tsp. coconut oil
• 2 Tbsp. half and half

In a glass mixing bowl add the chocolate chips and coconut oil and melt in the microwave at 30-second intervals to melt (don’t let it seize) (about 90 seconds total). Add half and half to the chocolate and mix together with a spoon. With a spatula spread over the marshmallow layer.

Optional on top: Beauty Blend Graham Crackers from the recipe in Trim Healthy Table pg 504-505.

Mix them up and cook in the air fryer (they don’t have to be pretty; just spread them out on a pan evenly) and make them into a crumble and store in the fridge or freezer. Sprinkle over the chocolate layer.

Refrigerate for a couple of hours to firm.

You could halve the recipe and put it in an 8x8" pan.

enJOY!!