No-bake s’mores bar with a nutty graham-cracker like base, chocolate center, and “marshmallow fluff” topping. These bars are the perfect healthier summer indulgence.
My favorite activity in the summer has to be roasting marshmallows over an open fire…even better when you’re in the middle of the woods camping. Stuff that between two toasted graham crackers and a melty square of dark chocolate and you have yourself the perfect summer time dessert.
It can be difficult locating vegan marshmallows and even if you do find them they tend to be a bit pricey. These smores bars don’t require any fancy ingredients, and especially not $5+ vegan marshmallows.
The marshmallow fluff topping is all thanks to chickpea liquid or aquafaba. I’m sure you’ve heard of this magical liquid somewhere, as it’s common in vegan macarons, meringue, and fluffy cakes. So, who says you can’t make it into marshmallow fluff?
How does aquafaba impart egg white-like characteristics exactly? The liquid that sits in a can of chickpeas is high in protein and starch. Therefore, it has the ability to trap air and form structures or stiff peaks.
I assure you that this marshmallow fluff does not taste like chickpeas. That’s why maple syrup, and vanilla extract are added. Also, a pinch of cream of tartar to aid in structure.
The base consists of: oats, almonds, blackstrap molasses to impart a graham cracker-like taste, maple syrup, vanilla, dates, and salt.
Layered on top of the base is dark chocolate with a bit of coconut oil that is a cheat to temper the chocolate (AKA allow it to harden).
Then comes the fluffy pile of aquafaba marshmallow fluff.
Since we won’t be toasting the marshmallows, you can sprinkle on a bit of coconut sugar that will resemble a toasty golden color.
If you don’t have all the ingredients on hand here are some simple substitutions:
- Almonds -> any other nut (walnuts, cashews, pecans)
- Maple syrup -> any liquid sweetener (agave, honey, brown rice syrup)
- You can omit the molasses, it just won’t taste as much like a graham cracker.
These No-Bake S’mores bars are…
- Easy and simple
- Vegan and gluten-free
- Rich and oh so delicious
No-bake s'mores bar with a nutty graham-cracker like base, chocolate center, and "marshmallow fluff" topping. These bars are the perfect healthier summer indulgence.
- 1 ½ cups rolled oats
- ½ cup almonds
- 1 tbsp molasses
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 6 pitted, medjool dates
- ¼ tsp salt
- 1-2 tsp water
- 1 cup dark chocolate chips
- 1 tbsp coconut oil
- ½ cup aquafaba (liquid from one-15 oz. can chickpeas)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
Line a 8×8 baking dish with parchment paper.
To a food processor, add oats and almonds. Process until it resembles a coarse flour. Add molasses, maple syrup, vanilla, dates, salt, and water. Process until it comes together and you are able to press dough into a ball. Press dough in an even layer on the bottom of the baking dish. It won't cover the whole bottom surface so form it into a rectangle that fits about half of the 8×8 dish. Transfer to the freezer to firm up while preparing the rest.
Melt chocolate chips and coconut oil in the microwave in 30 second intervals. Spread chocolate over the base in an even layer. Freeze for an additional 5 minutes.
To a mixing bowl, add aquafaba liquid, maple syrup, vanilla extract, and cream of tartar. Whisk to combine. Use a handheld mixer to whip the mixture on high speed for 3-4 minutes until stiff peaks form. This will require patience, so just keep whisking! You will get there. Take dough out of the freezer. Carefully spread the marshmallow fluff over the chocolate in an even layer. Sprinkle over a bit of coconut sugar. Freeze for 10 minutes.
Cut into 9 even bars. Store in an airtight container in the fridge for up to 3-4 days. You can store in the freezer, but the marshmallow fluff texture will change a bit.