Preheat the oven to 175°C.

Add almond meal, oat flour, rice flour, salt, syrup, coconut oil and cacao powder into a food processor and process into a crumbly dough.

In a 9" springform cake tin; spread and press the dough evenly along the base and sides of the tin. Prick the base with a fork before a blind bake.

Line with baking paper and fill with ceramic beads, rice or dried beans. Bake for 7 minutes in the oven.

Remove baking paper and weights used for the blind baking and bake again for 13-15 until the crust turns golden. Set aside to cool completely.

Place the Tofutti cream cheese in a medium bowl and set aside.

Place the marshmallow in a deep heat proof dish along with the almond milk and heat at full power in 30 second bursts for 2 rounds, stirring in between. After the second burst, the marshmallows should have melted and this is when you have to work super fast, vigorously stir the marshmallows and milk into a thick marshmallow cream and add directly to the cream cheese and stir to fully combine straight away.
(Depending on your microwave power, you may need to heat for another 30 seconds but no more)
Note: If you let the melted marshmallow cream cool before adding to the cream cheese, then it will start to solidify and you may have to start again. This is why you have to work very quickly as soon as the marshmallows have melted - The result is totally worth the effort!!

Then combine maple syrup, coconut oil and a pinch of salt to the marshmallow cream cream and spoon over the cooled chocolate base.

Top with broken up Gaia Tree Ginger Cookies, extra marshmallows and chocolate drizzle.