These vegan s’mores bars begin with a buttery, graham cracker crust and are then layered with rich, gooey chocolate and melty marshmallows. Now you can have great, summery s’more flavor without the campfire!
2 c graham cracker crumbs
1/3 c brown sugar
1/2 c almond flour
1/4 tsp salt
1/2 c vegan butter, melted
2 c dairy-free chocolate chips
3/4 c canned coconut milk
1/4 c sugar
10 oz bag vegan marshmallows
1. Preheat oven to 350 degrees F (175 C) and line a 9 in square pan with parchment paper. In a large bowl, mix together graham cracker crumbs, brown sugar, almond flour, salt, and vegan butter. Once well-combined, press crust firmly into prepared pan. Bake for 10-15 minutes or until lightly toasted and golden. Set aside.
2. While graham cracker crust is baking, add chocolate chips, coconut milk, and sugar to a small saucepan and melt together over low heat whisking frequently. When chocolate is completely melted and no lumps remain, take pan off the heat and set aside.
3. Allow graham cracker crust and chocolate to cool slightly, about ten minutes. Pour melted chocolate mixture evenly over graham cracker crust. Immediately scatter vegan marshmallows over the bars and press down into the chocolate. Place s’mores bars in the refrigerator for about 4 hours or until chocolate has firmed.
4. Once s’mores bars have set, remove from the refrigerator. Using a kitchen torch, carefully toast the marshmallows scattered atop the bars. Serve immediately. Leftover bars can keep in a covered container in the refrigerator for 3-5 days.
*If you do not own a kitchen torch, it is possible to toast the marshmallows using your oven. Turn oven to “broil” setting and place bars on center rack for about 20 seconds. Be very careful so as to avoid burning. Parchment paper can easily ignite under a broiler so make sure it is not sticking up out of the pan.
Keywords: s'mores, vegan, summer, dessert