S'mores Bars

S'mores Bars

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16 bars
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Prep Time

15 minutes
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Cook Time

25 minutes

What is synonymous with campfires that everyone loves? Yes, you guessed it—s’mores! If you are on a path to health, you may have decided that s’mores aren’t in your vocabulary anymore...until now! We have an alternative for you that has no added sugar and no artificial flavors. Just real ingredients.

Our S’mores Bars use monk fruit as a sweetener, which has a zero glycemic index and doesn’t impact your blood sugar. This dairy-free, gluten-free, grain-free treat has a crust made with almond and coconut flour (providing protein and fat), a rich chocolate layer with plenty of antioxidants (from 100% cacao), and top layer that will remind you of an ooey, gooey, edible fluffy cloud.

For a summer treat, this is one you don’t have to feel guilty about!

Ingredients

“Graham Cracker” Crust

  • 1 cup almond flour
  • ¼ cup coconut flour
  • ⅓ cup coconut oil
  • 2 tablespoons non-dairy unsweetened milk
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt

Chocolate Layer

  • 6 oz unsweetened chocolate bar (100% cacao)
  • 1 cup coconut cream, solids only 
  • ⅓ cup powdered monk fruit (for baking) 

“Marshmallow” Layer 

  • ⅓ cup water
  • 1 tablespoon gelatin 
  • 2 egg whites (pasture-raised)
  • ⅛ teaspoon cream of tartar
  • ½ cup powdered monk fruit (for baking) 
  • ¾ teaspoon vanilla extract

Preparation

  1. Preheat oven to 350 degrees. 
  2. Make the “Graham Cracker” Crust by mixing all the ingredients together in a bowl, creating a dough texture.
  3. Press dough into the bottom of a 9x9 baking pan lined with parchment paper and bake for 15 minutes until golden brown. If more time is needed, continue baking and check on the crust every minute to avoid burning. Remove from the oven and let cool.
  4. While crust is cooling, make the Chocolate Layer using a double boiler method. Fill the bottom of a saucepan with one cup of water. Bring to a simmer over low heat. Place a heat-safe bowl on top of the saucepan and add the chocolate. Stir occasionally using a spatula until chocolate is melted (being careful not to get any water or condensation on the chocolate).
  5. Turn heat off and then add the coconut cream and powdered monk fruit. Stir until smooth and pour on top of the “Graham Cracker” Crust. Cover and refrigerate.    `
  6. While Crust and Chocolate Layer are in the refrigerator, make the “Marshmallow” Layer. In a small saucepan, add the water and sprinkle the gelatin on top. Let the gelatin “sit” for 5 minutes.
  7. Whip the egg whites on high (with a hand or a stand mixer) in a mixing bowl until stiff. Add cream of tartar and mix briefly to combine. 
  8. Place the saucepan on the stove over low heat and melt the gelatin without reaching a boil. Once melted, remove from heat, add monk fruit and slowly transfer the gelatin mixture into the mixing bowl while mixing on low speed.
  9. Once combined, turn the mixer to high speed and whip for 3-4 minutes until it doubles in volume and becomes thick and shiny. 
  10. Add vanilla extract and combine. 
  11. Quickly pour the “Marshmallow” Layer over the Chocolate Layer and smooth with an offset spatula.
  12. Cool for at least 2 hours or overnight on the counter (no refrigeration necessary). 
  13. Slice into bars dusting with optional cacao and powdered monk fruit. Enjoy!

Preheat oven to 350 degrees. 

Make the “Graham Cracker” Crust by mixing all the ingredients together in a bowl, creating a dough texture.

Press dough into the bottom of a 9x9 baking pan lined with parchment paper and bake for 15 minutes until golden brown. If more time is needed, continue baking and check on the crust every minute to avoid burning. Remove from the oven and let cool.

While crust is cooling, make the Chocolate Layer using a double boiler method. Fill the bottom of a saucepan with one cup of water. Bring to a simmer over low heat. Place a heat-safe bowl on top of the saucepan and add the chocolate. Stir occasionally using a spatula until chocolate is melted (being careful not to get any water or condensation on the chocolate).

Turn heat off and then add the coconut cream and powdered monk fruit. Stir until smooth and pour on top of the “Graham Cracker” Crust. Cover and refrigerate.    

While Crust and Chocolate Layer are in the refrigerator, make the “Marshmallow” Layer. In a small saucepan, add the water and sprinkle the gelatin on top. Let the gelatin “sit” for 5 minutes.

Whip the egg whites on high (with a hand or a stand mixer) in a mixing bowl until stiff. Add cream of tartar and mix briefly to combine. 

Place the saucepan on the stove over low heat and melt the gelatin without reaching a boil. Once melted, remove from heat, add monk fruit and slowly transfer the gelatin mixture into the mixing bowl while mixing on low speed.

Once combined, turn the mixer to high speed and whip for 3-4 minutes until it doubles in volume and becomes thick and shiny. 

Quickly pour the “Marshmallow” Layer over the Chocolate Layer and smooth with an offset spatula.

Cool for at least 2 hours or overnight on the counter (no refrigeration necessary). 

Slice into bars and enjoy, dusting with optional cacao and powdered monk fruit. Enjoy! 

Nutritional analysis (per serving): calories 183, total fat 14.9g, saturated fat 8.6g, cholesterol 0mg, fiber 2.3g, protein 3.8g, carbohydrate 18g, sodium 51.7mg, sugars 0.9g

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