These grain free s’mores bars are easy to make, made with creamy, raw no hassle fudge, and delicious vegan marshmallows. These bars take less than 10 ingredients, can be made in a blender and 1 bowl, and will have you sneaking bites all day! They are gluten free, dairy free, and made with only natural sugar!
Grain Free S’mores Bars Ingredients
Chocolate Fudge Layer:
Graham Cracker Layer:
Not Shown: Marshmallows
How to make Grain Free S’mores Bars:
- Preheat the oven to 350 degrees.
- Soak dates. Soak the pitted dates in boiling water for 15 minutes to soften.
- Make the graham cracker base! Melt the coconut oil and then add all ingredients to a bowl and mix until a crumbled dough forms.
- Prep pan. Cut parchment paper to fit in the bottom of a bread pan and then another strip approximately 2” thick and 4” wider than your pan. Place in the pan as shown below. These will be used to lift the bars out of the pan to cut.
- Press the dough into shape. Press the graham cracker crust into the bottom of the pan (on top of parchment paper).
- Bake. Bake for 10-15 minutes until the edges are golden brown.
- Make the fudge. While the crust is baking, put all fudge ingredients in a food processor or high powered blender. Blend until smooth.
- Remove the crust.
- Add Marshmallows. Add marshmallows, like Dandy marshmallows (vegan), North Mallow (local to the Midwest), or your favorite marshmallows to the top of the crust to completely cover the crust. Switch the oven to high broil.
- Broil for 5-7 minutes. Until the marshmallows are golden brown and toasted.
- Add the fudge. After removing the base from the oven, pour fudge over the marshmallows. Smooth out with a silicone spatula, an offset spatula, or the back of a spoon wetted with water to keep the fudge from sticking.
- Into the freezer! Let sit in the freezer for 1 hour minimum for the fudge to set. Once the fudge is hard, remove from the freezer and use the parchment paper sling to pop the bars out of the pan. Cut into even squares and store in an airtight container in the fridge or freezer.
How long does this dish take? 30 minutes
How much does this make? 8 - 10 servings
Does this meet my dietary needs? This recipe is gluten free, dairy free, and refined sugar free. If using Dandy marshmallows, this will be vegan too!
How many bowls should I plan for this meal? One blender, one bowl, one pan
How long does this keep? 1 week in the fridge, 3 months in the freezer
Is it freezer friendly? No
Can I pack this for lunch? Sure! They will soften as they warm up
All substitution options given are a 1:1 replacement of the called for ingredient unless otherwise noted.
Almond Flour: Coconut flour, or oat flour could be used. Oat flour can be made by placing uncooked oats in the food processor and pulsing until they are a fine meal consistency.
Coconut Oil: Melted butter or vegan butter can be used
Honey: Maple syrup can replace the honey, this would also make the dessert vegan
Molasses: Additional honey can be used in place of molasses, but molasses is what makes a graham cracker taste like a graham cracker. I would add additional cinnamon (¼ tsp) and salt (¼ tsp) to compensate for no molasses.
Dates: Sorry, no substitutions for this. Dates sticky consistency is the glue that keeps the fudge together and gives it its sweetness.
Coconut Oil: Sorry, also no substitutions for this either. Because coconut oil solidifies at room temperature or colder, this is what always the fudge to set up without having to cook it.
Unsweetened Cocoa Powder: Sorry, no substitution for this, but any unsweetened cocoa powder can be used.
Vanilla: Vanilla can be omitted if not available. Vanilla paste or 1 vanilla bean can be used in place of vanilla extract also. If using pure vanilla, use half of the called for extract amount.
Molasses is the byproduct of refining sugarcane or sugar beets. It is considered natural, and slightly healthier than traditional white sugar because of its antioxidants. These antioxidants and other health components are what are processed out of sugarcane. Molasses is a common ingredient in brown sugar and graham crackers, giving both their dark color. (Source).
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Graham Cracker Crust
- 1 cup almond flour
- 3 tablespoon vegan butter or coconut oil
- ¼ tablespoon honey
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 2 tablespoon molasses
Chocolate Fudge Layer
- 1 cup dates pitted and softened in ½ cup of boiling water
- 1 cup coconut oil
- ½ cup cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla
1-½ cup Marshmallows (Dandy brand if vegan)
- Preheat the oven to 350 degrees. Soak dates in ¼-½ c of boiling water, making sure they are completely covered in water. Let soak for a minimum of 15 minutes to soften.
- Prepare the bread pan by lining the bottom with parchment paper and an additional strip of parchment paper that is approximately 2” wide and 4” wider than your pan. This will be used to lift the bars out of the pan. See above for example photo.
- Melt coconut oil for both the crust and the fudge.
- Mix all ingredients for the crust in a bowl until a crumbly textured dough forms. It will be loose but should stick together when pressed.
- Press this dough into the bread pan evenly and bake for 10-15 minutes until the edges are golden brown. The center will still be soft but it will harden as it cools.
- While the crust is baking, add all fudge ingredients (including the water the dates were soaking in) to a high speed blender or food processor and blend until creamy and fluffy, but still pourable. Keep in fridge until ready to use.
- Take the crust out of the oven and top with marshmallows. Turn the oven to high broil.
- Put the crust and marshmallows back into the oven for 5-10 minutes until marshmallows are golden brown.
- Top the marshmallows with the fudge and smooth out with a non-stick spatula or back of a spoon that’s been wetted down to keep the fudge from sticking.
- Leave the bars in the freezer for 1 hour or the fridge for 4 hours to set.
- Remove from the freezer/fridge and lift out using the parchment paper saddle, cut into square bars, and Enjoy! Store in an airtight container in the fridge for 1 week or the freezer for up to 3 months.