Welcome to Drool City. Population: anyone who ever so much as glanced at the tiny slices of heaven that are these Vegan S’mores Bars.
Believe me. Since making these bars this morning, I’ve made many trips into the kitchen, gazing longingly at the container that they are in, and then distracting myself with other things (grocery shopping, working out) so as not to cave in to my deepest dessert desires before I’ve eaten a healthy dinner. It’s been a day filled with forlorn sighs, especially during the photoshoot. Okay, a wayward marshmallow and a few crumbs might have made their way into mah belly in the process, but I mean… I’m a human. If you can resist these bars, there’s a good chance that you’re part cyborg or something.
A couple of factors coalesced into the perfect storm that motivated me to create this recipe. The first was that I looked into my pantry the other day and realized that I had a package of marshmallows and a box of organic graham crackers nearing their best before date. The second was that my coworkers had been enjoying a non-vegan store-bought s’mores bar this past week, and while I wasn’t tempted to try it, I’d be lying if I said I didn’t start craving s’mores by the time the week was out.
S’mores were always my favourite dessert growing up, but I wanted to create something a little more portable for the purposes of this dessert (because you never know when a s’mores craving will strike, and you might also want to endow your friends/coworkers/coach/partner with a container brimming with s’mores bars sometime in the near future).
But THESE S’MORES BARS. Where do I even begin? With their lightly sweet, oat flour and coconut sugar-based crust and vegan marshmallow and dark chocolate filling, they are an absolute dream. The crust is basically a cookie crust, with the addition of some crushed graham crackers, and comes together in a flash, requiring just a few vegan pantry staples: oat flour, coconut oil, coconut sugar, almond butter, vanilla extract, baking powder, salt, and graham crackers. It’s the only part of the recipe you need to make from scratch, as the filling is simply Dandies vegan marshmallows and chopped dark chocolate. While they bake into gooey, melty deliciousness, you can turn up some tunes and have a fist-pumping kitchen dance party to work up your appetite. Or you can gaze into the oven for 25 agonizing minutes. I alternated between the two.
I would say that the hardest step in the process is waiting for these babies to cool down enough to slice. I let mine sit in the pan at room temperature for 2 hours before lifting them out and slicing. If you can’t wait that long, you could try slicing them after just 1 hour.
These bars are sweet without being over the top, and are best enjoyed with a large glass of plant milk, like almond or hemp.
With their buttery-tasting crust and gooey marshallow and melty chocolate interiors, they are proof that the universe loves us and wants us to be happy. I mean, one bite, and you just might start singing,
“Heaven, I’m in heaven,
And my heart beats so that I can hardly speak
And I seem to find the happiness I seek
When we’re out together dancing, cheek to cheek”
When I’m in my kitchen eating vegan s’mores”
My dinky iPhone camera doesn’t do these bars justice, but just know that you must put these on your list of things to make ASAP!
Vegan S’mores Bars
- 1/4 cup virgin coconut oil
- 1/4 cup + 1 tbsp almond butter
- 3/4 cup coconut sugar
- 1 tbsp ground flax
- 3 tbsp almond milk
- 1 tsp pure vanilla extract
- 1 1/4 cup oat flour
- 3/4 tsp sea salt
- 1 tsp baking powder
- 12 crushed graham crackers (organic if possible)
- 1-100 gram dark chocolate bar, chopped
- 1 1/2 cups vegan marshmallows
- In a large bowl, cream together coconut oil and almond butter with a whisk or an electric mixer. Add coconut sugar, flax, almond milk, and vanilla and mix again to incorporate.
- In a medium bowl, stir together oat flour, salt, and baking powder. Add the crushed graham crackers.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Preheat oven to 350 F and line a 8 inch by 8 inch square baking dish with parchment paper, leaving some overhang around the edges to allow you to easily lift the bar out. Divide the dough in half. Press half of the dough into the parchment paper-lined baking dish and carefully lift out. This will be your top layer. Set aside until ready to use. Line the pan with another sheet of parchment paper and press in the second half of the dough, pressing outward with your fingers to create a nice even layer. Top the dough with the chopped dark chocolate and marshmallows. To add the top layer of dough, carefully lift it and flip it over on top of the marshmallow layer. Gently press it down.
- Bake for 25 minutes. Let it cool for at least an hour, preferably 2 hours, before slicing into 12 squares. Store in an airtight container at room temperature or in the refrigerator to extend shelf life.
If you make this recipe and post a photo to Instagram, be sure to tag me @upbeet.kitchen and #upbeetkitchen.