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Remove the pits and place the dates on a parchment-lined baking sheet.
Place parchment over each date and press flat with the bottom of a glass.
Spread 1-2 tbsp marshmallow fluff on each.
Optional: toast the marshmallow with a kitchen torch for 1-2 seconds, holding the flame steady.
Press a graham cracker on top of each one.
Whisk together the cacao powder, coconut oil, and maple syrup.
Spoon over top to cover.
Sprinkle with flaky sea salt and graham cracker crumbs.
Freeze for 15-30 minutes.
Store in an airtight container in the freezer.
Let them sit out for 5 minutes before eating.