In high power blender or food processor you will pulse graham crackers into fine pieces. 1 1/2 cups of graham crackers. Make sure that is exact. Too much graham crackers and it does not stick together as well and breaks apart too easily before adding the filling.

Pour graham crackers into a bowl and then add in the 2 tsp of cocoa powder and whisk together with a fork.

In sauce pan melt the 6 tbsp of butter, once it has melted add in the brown sugar or coconut sugar. You will then whisk the brown sugar or coconut sugar into the butter until fully combined.

Next you will bring it to a boil for 1 minute, then set for 1 minute. Then pour over the graham cracker mixture and with a fork coat every bit of the mixture until it is evenly dispersed.

You will grease your muffin tin then put 1 1/2 tbsp of graham cracker mixture in each tin, pressing down with your fingers to evenly distribute the crust. The crust will come up half was in the muffin tin.

Then refrigerate for at least 30 minutes before adding the filling