Whenever I start to think of all the amazing things that summer ushers in, campfires and s’mores are definitely on the list of things I genuinely look forward to each year. Last year, when I was just embarking on my gluten-free journey, I was SO DAMN excited to learn that most marshmallows are gluten-free. But I was still missing graham crackers, and Hershey’s Bars are out because, well, milk chocolate is NOT dairy-free. Shocking, I know.. 🙂
The further along I have come, the more I have found my niche in Paleo baking. It’s the best fit for my dietary restrictions- gluten-free, dairy-free, and bonus- no refined sugar, which is a critical component of helping your gut heal. There is growing evidence that excess amounts of refined sugar wreak havoc on your gut health, and I know I personally feel significantly better when I am limiting my intake. From that perspective, then, it has been a blast finding healthier variations of some of my old favorites and filling them full of good-for-you ingredients.
Fast forward now, to this upcoming summer and present-day, I found an incredible way to recreate the deliciousness that is a S’Mores, but in bar form with no gluten, dairy, or refined sugar. We start by making the crust layer, which is our flour trifecta of almond flour, coconut flour, and tapioca flour, sweetened with honey and coconut sugar, and held together with eggs and melted coconut oil. We bake that until lightly golden brown and wait for it to cool.
While we wait for the graham cracker cookie crust to cool, we will make the marshmallow layer. From scratch. Don’t be intimidated. It is actually only four ingredients, five if you count the inordinate amount of patience you will need. 🙂 Water, gelatin, honey, and vanilla. And patience. We let the gelatin bloom with 1/2 cup of water in the bowl of a stand mixer fitted with the whisk attachment. While the gelatin blooms, we bring the honey and remaining water to a boil over medium heat, and this is where the patience kicks in. We must boil the honey water mixture until it reaches 240 degrees F, as established by a candy thermometer. Once it reaches 240 degrees F, we carefully add it to the gelatin and water, along with the vanilla, in the stand mixer and whip on medium high until it has essentially tripled in volume and is silky and smooth. Then, we spread the marshmallow fluff evenly onto the cooled graham cracker cookie crust and let it sit. For hours. More patience. 🙂 Be sure you start these in the morning haha. This is what you’re going for with the marshmallow…
Once the marshmallow layer has completely set up, then we melt together our dairy-free chocolate and coconut oil and pour it all over the top, spreading gently with a spatula or the back of a spoon. Into the fridge to set up completely, then we cut these bad boys into bars and enjoy every last bite! The marshmallow layer is by far my favorite…. not lying, I could do without the cookie crust and just dip the marshmallow cubes into chocolate and call it a win. The marshmallows are silky smooth and scrumptious… I couldn’t believe how well they turned out given the simplicity of the ingredients. They are every bit as good if not better than what you are used to buying at the store. They are worth every ounce of patience and effort. Trust. Me.
Graham Cracker Cookie Layer:
2 C Almond Flour
1/4 C Coconut Flour
1/4 C Tapioca Flour
1/2 tsp cinnamon
1/4 C honey
2 tbsp coconut sugar
1/4 plus 1 tbsp C melted coconut oil
1 C water, divided
4 tbsp gelatin
1 C honey
1 tsp vanilla
10 oz dairy-free semisweet chocolate
2 1/2 tbsp coconut oil
- Preheat oven to 350 degrees F. Line a 9×13″ pan with foil, with long edges overhanging to utilize as handles later. Spray generously with nonstick coconut cooking spray.
- In a medium bowl, whisk together the almond flour, coconut flour, tapioca flour, and cinnamon.
- In a small bowl, whisk together the melted coconut oil, honey, coconut sugar, and eggs.
- Add the wet ingredients to the dry ingredients and mix until a dough forms. This will be a very thick dough.
- Press the dough evenly into the prepared pan using your fingertips and bake for 15-18 minutes until golden brown.
- Remove from the oven and let cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, add 1/2 cup of water and the 4 tablespoons of gelatin. Let the gelatin bloom while you boil the honey with the remaining water.
- In a large pot, add the honey and remaining half cup of water. Bring to a boil over medium-high heat, stirring regularly, and cook until the mixture reaches 240 degrees F, as verified by a candy thermometer.
- Turn the stand mixer on to a low-medium speed and slowly pour the hot honey mixture into the bowl of the mixer, taking care not to spill. Add in the vanilla.
- Turn the speed up to medium high and whisk for 5-10 minutes, scraping down the sides as necessary, until the volume of the mixture has close to tripled and is silky and smooth. Turn the mixer off and spoon the marshmallow mixture onto your cooled cookie crust.
- Allow to set up for 4-6 hours.
- Once set up, microwave the chocolate and coconut oil in 30-second intervals until melted and smooth. Pour the chocolate on top of the marshmallow layer and spread evenly to cover.
- Refrigerate for 30 minutes to allow to set up completely, then cut into bars and serve. Enjoy summer any time of the year… 🙂
I can’t wait for you guys to make these and tell me what you think! Find me on Facebook or follow me on Instagram and tag me in your recipe pictures! I’ll be back soon with Salted Triple Chocolate Cookies…. and Oh. My. God. Soooo good, you guys…