Bring the messy summer sweeteness of s’mores inside with these vegan S’mores Bars featuring a “graham cracker” crust, chocolate chips, and marshmallows!
Nothing can beat real deal outdoor s’mores complimented with the smoky scent of burning firewood on a summer’s night. But. We got the next best thing right here, friends.
How to Make S’mores Bars
These vegan gluten-free S’mores Bars are indoor oven s’mores at their easy messy best. I promise no gooey-ness was lost in the transition.
The crust. Instead of sending you in search of gluten-free vegan graham crackers, we are using my favorite sneaky swap: GRANOLA. Grind that stuff up with some flour to bind, cinnamon and vanilla for flavor, a little flour to make it more cookie-like, and you have the perfect “graham cracker” crust.
Chocolate and marshmallows. There really are no rules here. Use dark chocolate or semi sweet. Big chip or chunks. Mini marshmallows or chop up the big guys (vegan versions exist for both!). And never be afraid to add more than the recipe calls for.
How to Eat S’mores Bars
So the basic process is: bake the crust. Cool briefly. Add the chips and marshmallows. Bake again briefly. Broil to toasty marshmallow magnificence.
I am warning you now that these bars really are most manageable if you let them cool before slicing and eating. The perfectly toasted marshmallows will call to scream at you to SLICE THEM ALREADY. But try to resist for like 30 minutes and they will slice less stickily and hold together much better. Don’t worry there will still be plenty of finger licking opportunities. There is no clean and graceful way to consume them.
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Bring the messy summer sweeteness of s’mores inside with these vegan S’mores Bars featuring a “graham cracker” crust, chocolate chips, and marshmallows!
Ingredients
- 2 cups (200g) granola*
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- Pinch of salt
- 1/4 cup (30g) cassava flour (or all purpose would work)
- 1/3 cup (85g) almond butter (or any nut/seed butter)
- 1/3 cup (105g) maple syrup
- 1/2 tsp vanilla extract
- 1 1/2 cups (140g) chocolate chips
- 2 cups (90g) mini marshmallows
Instructions
- Preheat the oven to 350ºF.
- Grind the granola in a food processor to fine crumbs.
- Add flour, baking powder, cinnamon, vanilla, almond butter, and salt.
- Stream in the maple syrup while the food processor is running to form a sticky dough.
- Press into a 8×8″ baking dish lined with parchment paper and bake for 15 minutes at 350ºF.
- Cool for 10 minutes.
- Top with the chocolate chips and mini marshmallows, spreading evenly to cover.
- Bake for an additional 10 minutes, then broil for 3-4 minutes until the marshmallows are golden brown.
- Cool 30 minutes before slicing into squares.
Nutrition
- Serving Size: 1 bar
- Calories: 343
- Sugar: 24g
- Sodium: 207mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 6g
Keywords: summer, bars, baking, dessert, chocolate, marshmallows, gluten free, grain free, easy
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Could I use almond flour instead of cassava?
You can try almond, but the crust will be more crumbly. I’d recommend oat or buckwheat or a gf blend instead!
Thank you I have Buckwheat and GF blend in stock so I will pick one of those.
How long do these last for?
The marshmallow gooey-ness is obviously best day you make them, but in the fridge sealed up well they can easily last 4-5 days!
Would crushed graham crackers work in place of granola?
Yes absolutely!
Not all granola is gluten free.
★★★
True! I never said they all are, but there are plenty of GF granola options 🙂
I never said you didn’t know.
★★★