S’mores Bars

Solstice makes a delicious gluten-free s’mores in a skillet. It is absolutely perfection. After one bite, I began taking notes.

The homemade crust was more like a granola mix than a graham cracker. The chocolate layer was made of a hybrid ganache/pudding. The marshmallow topping was fluffy, sweet, and homemade. It was so good that I couldn’t stop eating it.

Here is a recipe that I created in under 1 hour using only ten ingredients.

I used my almond oat crust as the base for this crust and added some pecans to give it more texture.

The filling is my favorite Chocolate Ganache.

To keep it simple, I chose my favorite vegan, gluten-free marshmallows: the Dandies! They are so good, you can’t tell them apart from the real thing!

Imagine s’mores but at a new level. They’re also easy to make and a great option to keep the summer classic vegan and gluten-free!

Ingredients

CRUST

• 1 cup gluten-free Rolled Oats
• 1/2 cup raw almonds
• 1/4 teaspoon sea salt
• 3 Tbsp coconut sugar
• 5 Tbsp coconut oil (melted)
• 1 cup pecans, finely chopped

CHOCOLATE LAYER

• Chop 14 cups dark or semisweet dairy-free chocolate
• Unsweetened almond or coconut milk, plain.
• 2 Tbsp coconut oil (melted)
• Sugar powder ( optional )
• 1 pinch sea salt (optional)

MARSHMALLOWS

• I like the Dandies brand*. One bag of 10 ounces of vegan and gluten-free Marshmallows

Instructions

• Preheat oven to 350 degrees F / 176 C and line an 8×8 inch rectangular baking dish.
• Add the oats and almonds to a Blender. Mix on high speed until you have a fine meal. Scrape down the sides as necessary.
• Add the melted coconut oil (five tablespoons or 75ml, as written in the original recipe // adjust the batch size if you are changing it) and pulse until combined. When squeezed between your fingers, the dough should be loose. If it’s dry, add more.
• Add the chopped pecans and pulse several more times. You want some texture, so keep it a bit chunky.
• Spread evenly the mixture on a baking sheet lined with parchment paper. Place parchment paper over the mixture and press firmly with a flat object such as a glass.
• After 15 minutes, increase the heat to 375 F and bake an additional 5-10 minutes or until the edges and surface are brown. Remove from the oven and allow to cool.
• Add chocolate to a small mixing bowl or measuring cup. Add almond milk to a small measuring cup or mixing bowl and heat for 30 seconds. Pour milk over chocolate, but don’t stir it for at least 5 minutes.
• Stir with a wooden teaspoon to mix. Add the melted coconut oils and cover. Allow to rest for ten more minutes.
• Beat the mixture with a mixer or whisk. It’s fine to have a few pieces of unmelted chocolate. Add powdered Sugar (to your taste) at this point to make a sweeter ganache. Whisk/beat together. Set aside.
• Spread the ganache on top of the crust that has been slightly cooled. Sprinkle a bit of sea salt to balance out flavors (optional). Freeze or refrigerate until the ganache has become slightly firm and no longer moist. ).
• Remove the parchment paper from the baking dish once the chocolate is set. Add halved mini marshmallows to the top and broil for 30 to 45 seconds on high. ).
• Serve immediately. Carefully cut into 9 bars. (Amount is as written in the original recipe // adjust for changes to batch size). Fresh is best. Keep leftovers covered and at room temperature for up to 24 hours.