Line a baking dish or sheet pan with parchment paper.

Add one layer of graham crackers to the bottom of the dish.

Next, add the chocolate chips and coconut oil to a small, microwave-safe bowl, and microwave in 2-3, 30 second increments, until smooth or use the double-boiler method on the stove.

Once the chocolate has melted, pour it on top of the graham crackers, spreading it out as evenly as possible.

Then transfer the tray into the freezer and allow the chocolate to set for 10 minutes.

Prepare the filling by mixing the coco whip and protein powder together, in a large bowl, until smooth with no lumps.

Remove the tray from the freezer, then add the coco whip on top of the chocolate, in one even layer.

Then, if using spread the peanut butter.

Next place the graham crackers on top, gently pressing them down until all of the layers are sandwiched together.

Transfer the s'mores back into the freezer for a minimum of one hour, until the chocolate and peanut butter layers have fully set.

Remove them from the freezer, slice into squares, and enjoy!