Vegan Indoor S’mores Bars
No campfire, no problem! These are a magical, summer treat, which I know we’ve all craved. This has a cinnamon, graham cracker base underneath a load of melted, dark chocolate and gooey marshmallows. Serve them up freshly toasted or let them cool in the fridge. There’s simply no wrong choice, just as long as you have at least one! Proceed with caution because these vegan treats will have you and your guests reaching for more, until they are all gone.
Ingredients:
2 (flax) eggs
2/3 cup almond butter
1/2 cup coconut sugar
1/4 cup coconut oil, melted + cooled
1 cup tapioca flour/starch
3 tbsp coconut flour
2 tsp cinnamon
a dash of each: allspice + nutmeg
1/2 tsp baking soda
1/4 tsp sea salt
dark chocolate bar, chopped or broken as desired, for topping
1/2 cup mini marshmallows (can chop up regular-sized as well)
Directions:
Preheat the oven to 375 degrees and line a small dish with parchment paper.
Prepare the flax eggs, if using (see notes).
In a medium bowl, stir the almond butter, coconut sugar, and melted coconut oil together well.
Once ready, stir the eggs in.
Gradually add and mix in the tapioca + coconut flours, all three spices, baking soda, and sea salt.
Transfer the batter to your prepared dish, then bake for 18-20 minutes, or until starting to golden-brown.
Let cool for 2-3 minutes, then add the chocolate and marshmallows on top.
Broil for 3-4 minutes, on the bottom shelf (watch carefully).
Let cool for about 5 minutes, then lift the parchment paper, to remove the bars.
Slice, serve, and store leftovers, if any, in the fridge!
Notes:
I used cinnamon churro marshmallows, but have heard great things about these vegan marshmallows as well!
To make a two flax eggs, combine 2 tbsp of flax seeds and 5 tbsp warm water. Then let it sit, until a gelatinous consistency is reached.
