S’mores Bars | A Healthier Version

You know what one of the best parts about summer is?? The food of course! One of my favorite being s’mores….yeah I know not the healthiest! Ever since going vegan it has been quite hard to find vegan marshmallows. They are out there, but only carried in specialty supermarkets and are a bit pricey. One step down from your traditional smores’ is a smores’ bar! 

I have seen these everywhere from pinterest and instagram to magazines.  These are an easier and more indulgent way to enjoy the delicious combination of graham cracker, chocolate, and toasted marshmallow. 

So I decided….how exactly would I be able to “healthify” a s’mores bar?

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A simple raw nut & oat based “graham cracker” base

Rich Chocolate layer 

Fluffy and sweet marshmallow fluff (inspired from the amazing blogger Chocolate Covered Katie)

Truly a perfect combination. 

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This recipe will definitely be one of my go-to’s for this summer! 

S’mores Bar


By: healthienut     Yields: Approx. 8 bars 

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Ingredients: 

“Graham Cracker” Base

  • 1 1/2 cup rolled oats 
  • 1/2 cup almonds (or cashews, walnuts, pecans) 
  • 1 tbsp blackstrap molasses 
  • 1 tbsp maple syrup 
  • 1 tsp vanilla extract 
  • 1/4 tsp salt 
  • 8-9 pitted dates
  • 1 tsp water 

Chocolate Layer

  • 1 cup chocolate chips 
  • 1 tbsp coconut oil 

Marshmallow Fluff

  • 1/2 cup chickpea brine (liquid from drained canned chickpeas) 
  • 4-5 tbsp maple syrup 
  • 1/4 tsp cream of tartar 
  • 1 tsp vanilla extract 

 

Directions:

Base

  1. Line a square pan with parchment paper. 
  2. In a food processor, process oats and nuts until a rough flour forms. Add in the rest of ingredients. Add water as needed until it comes together. It shouldn’t be wet, but pliable enough to press together. Transfer into the pan (see notes) and press down into an even layer. Refrigerate while preparing chocolate layer. 

Chocolate Layer

  1. In a double boiler, melt chocolate chips and coconut oil. Pour over base. Spread with a spatula in an even layer. Freeze for 2-3 hours until firm. 

Marshmallow Fluff (Patience is key for this!)

  1. In a stand mixer (see notes) pour in chickpea brine, maple syrup, vanilla, and cream of tartar. On high speed, whip mixture for 10-12 minutes until glossy and stiff peaks form. It will be quite liquidy at first, so please be patient! 
  2. Spread fluff over bars in an even layer. Freeze for 15 min. Take out and cut into bars. Sprinkle on coconut sugar for that toasted marshmallow look…enjoy! 

 

Notes

*I used an 8×8 square pan and only used half of it for the bars. You can also use a loaf pan.

*Alternative to a stand mixer is an electric mixer and a large mixing bowl. 

 

 

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