Roasting s'mores is a summer tradition but we added a twist that makes it easier to enjoy these treats even without a campfire. Simply bake your s'mores into fluffy bars, similar to a brownie but with the marshmallow, chocolate, and gram cracker layers. This vegan and gluten-free s'mores recipe is perfect for anyone without a fire pit, anyone who can't get enough of this gooey, delicious dessert, or anyone with allergies or dietary restrictions.

These bars are one of a kind because we use plant-based ingredients to make a caloric dessert slightly healthier. The quality ingredients call for a date-almond crust, dairy-free chocolate ganache, and a soft gelatin-free marshmallow. You will be surprised at how using better products makes the treats richer and indulgent.

S'mores bars are the perfect dessert to bring to a summer party or on a picnic. Save the leftovers in the fridge for up to a week and enjoy them as an on-the-go snack. The bars still taste amazing chilled so re-heating the dessert is optional. Have your blender handy and enjoy!

Make it for: A summer dessert or an on-the-go snack. Save the leftovers in the fridge and enjoy them throughout the week.

Recipe Developer:  Lauren, Flora & Vino

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 minutes

@flora_and_vino

Vegan Dark Chocolate S' mores Bars Recipe

Yield 9-12 squares 

Ingredients

Crust

  • 1 ½ cups superfine almond flour
  • ¼ cup Medjool dates
  • 3 TBSP coconut oil, melted, + more as needed
  • 1/2 cup raw pecans

Chocolate Ganache Layer

  • 1 1/4 cup Hu Kitchen Gems
  • 1/3 cup unsweetened almond milk
  • Coarse sea salt, for topping

Marshmallow Layer

  • 1 10 oz. bag vegan and gluten-free marshmallows

Instructions

  1. Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper.
  2. Add almond flour and dates to a high-speed blender or food processor and mix on high until a fine meal is achieved, scraping down sides as needed.
  3. Add the melted coconut oil to the blender. This should form a sticky crumbly dough.
  4. Add a little more as needed to form a dough that will stick together when pressed with your fingers. Add chopped pecans and pulse a few more times to combine – you want a little texture here so leave it slightly chunky!
  5. Transfer mixture to the parchment-lined baking sheet and spread into an even layer.
  6. Bake for 20-25 minutes or until the edges are golden brown and there is some browning on the surface. Remove from the oven to cool slightly.
  7. In the meantime, add chocolate to a medium mixing bowl. Add almond milk to a separate small mixing bowl or measuring cup and microwave for 30 seconds. Add milk to chocolate and allow it to rest for 5 minutes to melt completely.
  8. Stir gently with a wooden spoon to incorporate.
    Spread the ganache over the slightly cooled crust and sprinkle on a little sea salt on top. Top with vegan marshmallows. Switch the oven to broil and broil the bars for 5-10 minutes until the marshmallows are golden brown and slightly burnt. Allow bars to cool completely before slicing.
  9. Once the chocolate has set, lift the bars out of the baking dish and gently
    Carefully chop into 9 bars and serve immediately. Best when served fresh! Store leftovers in an airtight container for up to one week.

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