Line a large baking dish with greased baking paper and set aside.
In a large mixing bowl, combine your oat flour, coconut flour, protein powder, sugar/granulated sweetener and crushed graham cracker crumbs and set aside.
In a microwave safe bowl or stovetop, melt your nut butter with your liquid sweetener. Pour into your dry mixture and mix very well. If mixture is still crumbly, using a tablespoon at a time, at dairy free milk until a thick batter is formed.
Add your mini marshmallows and dark chocolate chips and transfer the bar batter into the lined pan and press firmly.
Refrigerate for at least 30 minutes to firm up.
2 cups oat flour (rolled oats ground to a flour)
1/2 cup coconut flour, sifted
1/2 cup protein powder*
2 Tbsp sugar or granulated sweetener
2 Tbsp crushed graham cracker crumbs
1/2 cup mild tasting nut butter
1/2 cup brown rice syrup (substitute: honey or another sticky sweetener)