These s'mores bars are the perfect combo of chocolate, marshmallow, and graham cracker while being vegan, gluten-free, & dairy-free! They have all the deliciousness of a s'more packed into a bar form so you can enjoy them any time of year.
Ingredients
Here are the ingredients you'll need:
- almond flour
- arrowroot flour or tapioca flour
- ground nutmeg
- baking soda
- coconut sugar
- nondairy chocolate chips
- vegan marshmallows
- molasses
- coconut oil
- nondairy milk
See recipe card for quantities.
Storage
Store these in the fridge for up to 5 days before moving to the freezer.
Vegan & Gluten-free S'mores Bars
These s'mores bars are the perfect combination of flavors of a classic s'more that you can enjoy without a fire! They're vegan, gluten-free, & dairy-free!
Ingredients
Wet ingredients:
- 1 teaspoon vanilla extract
- ⅓ cup coconut oil melted
- 1 teaspoon molasses
- 2 ½-3 tablespoon nondairy milk I used almond milk!
Dry ingredients:
- 2 cups almond flour
- ⅓ cup arrowroot flour or tapioca flour
- ½ teaspoon ground nutmeg
- pinch of salt
- ½ teaspoon baking soda
- ½ cup coconut sugar
- 1 ¼ cup nondairy chocolate chips
- 1 ¾ cup vegan marshmallows can sub regular marshmallows if not vegan!
Instructions
- Preheat oven to 350°F and line an 8x8 baking pan with parchment paper. In a large bowl, mic together the wet ingredients + coconut sugar until well combined.
- In a separate bowl, mix together dry ingredients. Slowly incorporate the dry mixture into the wet until a stick dough forms.
- Begin pressing ⅔ of the dough into the prepared pan, saving the remaining ⅓ for topping. Evenly sprinkle 1 cup of the chocolate chips across the dough. Add the marshmallow evenly on top. Then, crumble the remaining ⅓ of dough evenly over the marshmallows and sprinkle the remaining chocolate chips after that.
- Bake for about 16 min. or until the dough is golden. Broil for about 1 min. to get the marshmallows nice and toasty. Let cool before slicing and enjoying!
Jenna
Tasty but definitely not enough liquid. Baked it as is but it came out as crumbs. Added maybe a 1/3 to 1/2 cup more of milk on top and it had a much closer cookie/bar consistency after baking longer. Just add the extra milk when mixing instead.