Vegan S'mores Bars
Don’t have a campfire but still want to feel like you’re a kid again? These “healthi-er” s’mores bars are right for you! The tartness of the chocolate layer is perfectly balanced by the sweetness of the marshmallows. You will be the HIT of your 4th of July BBQ if you show up with these bars.
Tool
Spring-form pan or 9x9 brownie pan
Blender or food processor
Ingredients
Crust
2 cups graham cracker crumbs
⅓ cup melted coconut oil
2 tbsp maple syrup
⅛ tbsp salt
Chocolate layer:
⅓ cup maple syrup
⅓ cup coconut oil (melted or solid)
⅓ cup unsweetened cacao powder
⅓ cup full fat coconut cream from a can
1 ½ tsp vanilla
¼ tsp salt
Top with: 2 cups vegan marshmallows (I used Dandie’s Brand)
Instructions:
Crush up the graham crackers in a plastic bag with a rolling pin or break up in a food processor or blender. If crushing my hand, add all of the crust ingredients into a bowl and mix well until combined. If using a food processor or blender, add all of the crust ingredients in to combine.
Pour the crumbs into a parchment-lined springform pan or parchment-lined baking 9x9 baking dish. Press crumbs into corners with the back of a spoon or spatula. Place in the freezer while preparing the chocolate filling.
For the chocolate layer, add all of the ingredients into a blender or food processor and blend until well combined.
Pour the chocolate on top of the crust and level out the top. Place in the freezer for 15-20 minutes. (it should firm up quickly)
Set your oven to the broil setting. Pour the marshmallows on top of the chocolate layer in an even layer.
Broil for 5-7 minutes (watch carefully and toast to your liking). The chocolate layer will melt a little in this process but this is necessary to adhere the marshmallows to the bars.
When they are toasted to your liking, take a spatula and lightly smooth out the top. This step is optional and may get too gooey if you’re using non-vegan marshmallows.
Place in the refrigerator for 1 hour before digging in. Line a butter knife around the edges of the pan before cutting them up and removing them. They can be stored in the refrigerator for up to 2 weeks or the freezer for up to 3 months. Enjoy!
