For The Base/Crust

1. Line a deep baking sheet, approximately 12×9 inch  (30x20cm) with a sheet of parchment paper large enough to come up the sides for easy removal. Optional step. Spray the baking sheet with a light spritz of cooking spray or use place few drops of oil to hold the parchment in place
2. Add vegan graham crackers to a food processor. Blend  for 2-3 minutes or until they become a fine crumb. If you do not have a food processor, add cookies to a large freezer bag. Use your hand to squeeze out any trapped air and seal.  Use a rolling pin or glass bottle to gently roll over the cookies unit they become crumbs.
3. Place cookie crumbs in a large bowl. Add melted vegan butter, maple syrup, molasses and salt and mix well. The mixture should clump together when pressed.
4. Pour mixture into the baking sheet. Spread out with a spoon to make an even layer. Press down firmly with back of the spoon or place a sheet of parchment on top and press down using the bottom of a drinking glass. Place baking sheet in the fridge to firm up for 15-20 minutes.

To Make The Chocolate Ganache 

1. Add chocolate chips to large bowl.
2. Add plant milk to a small saucepan and place on low heat.  Remove from heat just before the milk comes to a boil. Carefully pour into bowl of chocolate chips. Set aside for 5 minutes or until the chocolate has almost completely melted. Stir in melted coconut oil, maple syrup and salt.
3. Whisk the chocolate using an electric or handheld mixer until a fluffy texture is achieved. Spread over gingerbread crust base. Place back in refrigerator to set for 30 minutes. (Make ahead tip. Cover and freeze at this stage. Defrost and add toppings when ready to serve).
4. Once set add a scatter of desired toppings. To brûlée the mini marshmallows use a handheld culinary torch to lightly roast (be careful they catch on fire) or place under a hot grill/boiler for one or two minutes until they start to brown and gooey. Cut into squares and serve.
5. Keep covered in the refrigerator for up to 5 days. Freeze without toppings for up to 3 months.