Dark Chocolate S’mores Bars with a date-almond crust, a dairy-free chocolate ganache, and a marshmallow topping. Perfect for summer dessert!
It feels like tumultuous times here, friends.
Like every big decision begets yet another big decision.
Life stuff.
Work, relationships, moving– it all feels upended and messy. `
It seems nearly impossible to plan anything when we (read: I) have no idea what the state of the world will be in 6 or 12 months.
So, lately I’ve been throwing caution to the wind and seeing where my impulses take me.
And lately, my impulses have been guiding me towards chocolate.
Lots of chocolate.
These Dark Chocolate S’mores Bars are made with just 8 ingredients for a sweet summer dessert that’s made with simple ingredients.
Make S’mores Into Bars
To be honest, I still haven’t made a *real* s’mores by campfire.
But I have to imagine that these Dark Chocolate S’mores Bars are pretty darn close to the real thing.
They’re made with three layers of deliciousness to bring you an epic s’mores sandwich in bar form.
If you haven’t found the right camping getaway this year, that’s OK.
You can easily bake them this summer to bring the sweet camping traditions to your own home!
What You Need to Make the Crust Layer
To make the crust, you need:
- superfine almond flour
- Medjool dates
- coconut oil
- raw pecans
That’s it!
Simply add all of the ingredients to a blender or food processor and process until you have a sticky dough.
Press the dough into a parchment lined baking pan and transfer to the oven to bake into a sturdy base layer.
This crust made from nuts and dates is ready for anything!
So let’s fill it with chocolate.
What You Need to Make the Chocolate Layer
The chocolate ganache layer is super easy too.
You need:
- Hu Kitchen Gems
- unsweetened almond milk
- sea salt
That’s it!
I love using the Hu Kitchen Gems in this recipe because these paleo and vegan dark chocolate chunks are excellent for melting.
Once the ganache is fully melted, spread it on top of the crust and allow it to set.
What You Need to Make the Marshmallow Layer
The last layer is all about the marshmallows.
I recommend finding a marshmallow that is both vegan and gluten-free, if possible.
The trick to achieving that toasty campfire browning on the marshmallows is popping the bars back into the oven to broil for 5-10 minutes.
You can also skip this step and serve the bars as is for an equally delicious treat.
Allow them to cool completely before cutting for clean squares, or embrace the gooey warm chocolate and serve immediately.
How to Serve Dark Chocolate S’mores Bars
These Dark Chocolate S’mores Bars bars are chewy, satiating, and perfectly sweet.
The bars are perfect to have on hand for a quick treat, with or without the campfire.
Grab one for a decadent dessert or sweet plant-based snack.
Hand them out to friends, family, coworkers, etc., or anyone you feel like sharing with.
I bet they won’t believe that they’re vegan, oil-free, gluten-free, grain-free, refined sugar-free, and made with just 8 ingredients!
Enjoy!
More S’mores Recipes
Cookie S’mores
Vegan S’mores Dip
I Want to Hear From You
If you make this Dark Chocolate S’mores Bars recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Dark Chocolate S’mores Bars
- Total Time: 45 minutes
- Yield: 9-12 squares
- Diet: Vegan
Description
Dark Chocolate S’mores Bars with a date-almond crust, a dairy-free chocolate ganache, and a marshmallow topping. Perfect for summer dessert!
Ingredients
Crust
- 1 ½ cups superfine almond flour
- ¼ cup Medjool dates
- 3 TBSP coconut oil, melted, + more as needed
- 1/2 cup raw pecans
Chocolate Ganache Layer
- 1 1/4 cup Hu Kitchen Gems
- 1/3 cup unsweetened almond milk
- Course sea salt, for topping
Marshmallow Layer
- 1 10 oz. bag vegan and gluten-free marshmallows
Instructions
- Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper.
- Add almond flour and dates to a high speed blender or food processor and mix on high until a fine meal is achieved, scraping down sides as needed.
- Add the melted coconut oil to the blender. This should form a sticky crumbly dough. Add a little more as needed to form a dough that will stick together when pressed with your fingers.
- Add chopped pecans and pulse a few more times to combine – you want a little texture here so leave it slightly chunky!
- Transfer mixture to the parchment-lined baking sheet and spread into an even layer.
- Bake for 20-25 minutes or until the edges are golden brown and there is some browning on the surface. Remove from the oven to cool slightly.
- In the meantime, add chocolate to a medium mixing bowl. Add almond milk to a separate small mixing bowl or measuring cup and microwave for 30 seconds. Add milk to chocolate and allow it to rest for 5 minutes to melt completely.
- Stir gently with a wooden spoon to incorporate.
- Spread the ganache over the slightly cooled crust and sprinkle on a little sea salt on top. Top with vegan marshmallows. Switch the oven to broil and broil the bars for 5-10 minutes, until the marshmallows are golden brown and slightly burnt. Allow bars to cool completely before slicing.
- Once the chocolate has set, lift the bars out of the baking dish and gently
- Carefully chop into 9 bars and serve immediately. Best when served fresh! Store leftovers in an airtight container for up to one week.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free
This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
Photography by Hot Pan Kitchen
The S.mores recipe sounds yummy—I have all the ingredients but the special chocolate you advertise. Is it possible to make with choc chips, cocoa, etc. in place of that?
Hi Sandra,
Yes, you can make this recipe with any dark chocolate bar or chip. Let me know how it turns out!
XOXO Lauren