Preheat oven to 350°F and grease brownie pan.

In large mixing bowl, mix together flour, coconut sugar, salt, cinnamon and baking soda.

Add egg, oil, honey, vanilla, SunButter and milk and mix until dough forms.

In pan, flatten dough. Bake 13 minutes.

In sauce pan, bring coconut milk to simmer. Turn off heat and add chocolate, stirring until smooth. Let cool 10 minutes.

In small bowl, whisk eggs with SunButter, maple syrup, vanilla and salt. Add to coconut milk/chocolate mixture and stir together.

Pour ganache over top of cookie base and bake for 25 minutes, until firm.

Sprinkle on marshmallows. Set oven to broil. Cook 3-5 minutes until golden-brown. Avoid burning.

In small sauce pan over medium heat, heat reserved coconut milk, maple syrup and water. Turn off heat and add chocolate, stirring until melted.

Drizzle glaze over marshmallows. Let cool slightly. Cut into squares.

Serve warm or refrigerate to set even more. Keep unused portion refrigerated.