Preheat the oven to 350 degrees F. Lightly butter a 9" glass pie plate.

Melt 1 cup of chocolate chips and the butter in a large saucepan over low heat. Stir frequently.

Once the chocolate and butter are combined, add the coconut sugar, salt, and vanilla extract. Stir until combined.

Remove from the heat and allow the mixture to cool for a few minutes. You should be able to touch the mixture without it feeling too hot. Add the tapioca flour, coconut flour, and eggs one at a time. Stir until combined.

Fold in the remaining chocolate chips. Pour the mixture into the pie plate. Bake for 20-25 minutes. The center should look gooey. Allow the brownie base to cool while you make the marshmallow layer.

In a large mixing bowl sprinkle the gelatin over the 1/4 cup of water. Set aside.

In a small sauce pan, whisk the honey, salt, and vanilla together over medium heat. Bring to a simmer and allow the mixture to heat up to 240 degrees F.

Begin to beat the gelatin mixture on medium speed while slowly pouring in the honey mixture. It should take about 1 minute for you to pour all the honey mixture in while beating.

Continue to beat the honey and gelatin for 8-10 more minutes. The mixture should double in size and become light and fluffy.

Spread the marshmallow fluff over the cooled chocolate layer. If you have extra marshmallow fluff, pour it into another container and save for eating later!

Allow the marshmallow fluff to set uncovered for at least 4 hours before adding the final chocolate layer.

To make the final layer, melt the butter in a small saucepan. Add the vanilla extract and cacao powder. Stir until combined.

Add the maple syrup and stir until the frosting become smooth and creamy. Spread chocolate frosting over the marshmallow fluff. Your Mississippi mud pie is ready to be served!