Paleo Smores Bars

These paleo smores bars are the perfect paleo dessert this summer. A graham cracker crust, topped with chocolate and a burnt marshmallow layer, they're inspired by the classic summer treat but are grain-free, dairy-free, and refined-sugar-free. These paleo smores bars are great for entertaining!

Prep: 4 20

Cook: 17

Total: 4 37

Yield:4 squares

Ingredients

Marshmallow Layer:

1 cup honey
½ cup filtered water
¼ teaspoon sea salt
2 .25- ounce packets gelatin plus 4 tablespoons water
1 teaspoon vanilla extract
1 teaspoon Arrowroot for dusting
1 tbsp Coconut oil for preparing pan

Graham Cracker Layer:

1 cup almond flour
¼ cup tapioca starch
¼ teaspoon baking powder
1 pinch sea salt
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
2 tablespoons coconut oil , ghee, or butter
1 ½ tablespoons pure maple syrup
1 egg

Chocolate Layer:

1 ½ cups chocolate chips (I like mini, non-dairy chips)
2 tablespoons coconut cream, from can of full-fat coconut milk
2 tablespoons coconut oil
¼ teaspoon vanilla extract optional

Instructions

Make Marshmallow Layer:

Prepare your pans: grease an 8x8" pan with a little coconut oil. Take a piece of parchment paper and rub the top of it with a bit of coconut oil. Press the parchment paper evenly down in the middle of the baking pan, then sprinkle a bit of arrowroot on top. Shake around to lightly coat.
Place gelatin in a small bowl and sprinkle 2 tablespoons water over. Stir to mix and set aside.
Combine 1/2 cup honey, 1/4 cup water, and pinch salt in a medium saucepan with high sides. Place over medium heat and bring to a gentle boil, whisking until very smooth and well combined. Continue boiling very gently for 10 minutes, or until a thermometer reaches 240ºF. Remove from heat.
Stir in gelatin and water mixture and whisk until very smooth. Let cool for about 2-3 minutes then stir in vanilla extract.
Add honey syrup to the large bowl of a stand mixer with whisk attachment. Beat on high speed for 6 minutes or until tripled in size, almost white. The texture should be like a soft lava that holds a soft peak for a few seconds. Add in vanilla extract and beat for another 2 minutes.
With a rubber spatula, scrape out marshmallow mixture and spread into prepared 8x8" pan. Smooth the top with the spatula and let dry, uncovered, at least 4 hours or overnight. Do not refrigerate.

Make Bars:

Preheat oven to 375º F. Grease an 8x8" pan and line the bottom with parchment paper. Combine all graham cracker layer ingredients in the bowl of a food processor and pulse until mixture is well combined and thick, like cookie dough. Scrape out mixture into prepared pan and bake for 13-15 minutes or until sides are lightly browned. Remove from oven.
In a medium microwave-safe bowl, melt chocolate chips. Microwave 1 minute then stir. Continue microwaving in 30-second bursts, stirring very well between each burst, until very smooth and totally melted. Stir in coconut oil, coconut cream, and vanilla extract, and stir until totally smooth. Pour over graham cracker layer and smooth with a spatula.
Sprinkle top of marshmallow layer with arrowroot and place a piece of parchment over the surface. Gently flip the marshmallow layer over, so it's resting on its top. Peel parchment from bottom of marshmallow layer, if necessary. Then, gently flip marshmallow layer onto melted chocolate layer, using a piece of parchment to grip one edge to help you place it, if necessary.
Broil for 1-2 minutes, until top is beautifully browned or burnt! Chill for about 15 minutes, or until marshmallow layer is firmed up a bit. Cut into squares and serve.

Notes

Cut into squares and serve.

Nutrition