These healthy s'mores bars are the perfect gooey & sweet summer dessert! This recipe is super easy to bake for summer parties and an easily be made vegan. No fire needed and baked in just 35 minutes!
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In the summer if I'm not picking delicious fudgy brownies or a chocolate chip cookie, then these healthy s'mores bars are definitely my summer dessert choice!
Traditionally, s'mores are super delicious made over campfire, on the grill, or even in the microwave. This cookie bar recipe takes the delicious traditional flavors and makes them into a yummy and portable bar.
This version is layered with delicious graham crackers, dairy free chocolate and cream layer and topped with marshmallows and made in the oven without open flame. It's the perfect summer dessert to take to a graduation party, bbq, cookouts or summer picnic.
Why You'll Love This Recipe
- The best healthy s'mores dessert you can make. This recipe is dairy-free and can be made gluten-free, vegan and even keto!
- Great ingredients! No corn syrup or sweetened condensed milk in these healthy s'mores bars!
- Easy & quick summer dessert bar that will feed a crowd - just like our tangy Meyer Lemon Bars.
Ingredients for This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Graham crackers: use plain graham crackers, not honey graham crackers if you are making these vegan. Select gluten free graham crackers to make healthy s'mores bars gluten free. Swap out graham crackers for ground oatmeal or toasted almond flour (perfect for keto). Golden graham cereal also works well here.
- Coconut sugar: can also be sweetened using cane sugar, honey, maple syrup or monkfruit sweetener if making them keto.
- Dairy free chocolate chips: I recommend Lily's or Enjoy Life Foods. This recipe can also be made using regular Hershey mini chocolate chips.
- Coconut cream: use full fat coconut cream, not coconut milk.
- Mini marshmallows: regular mini marshmallows or use Dandie's if vegan. Use keto marshmallows like Max Mallow if keto.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Preheat the oven to 350F. Pulse the graham crackers, coconut sugar and cinnamon in a food processor until you get fine crumbs. Add in coconut oil and combine until consistently mixed. Press graham cracker mixture into an 8X8 Pyrex dish lined with parchment paper or sprayed with coconut oil spray.
- Bake s'mores graham cracker crust for 5 minutes while preparing coconut cream mixture.
- Mix coconut cream with ¼ cup coconut sugar until well incorporated. Once graham cracker crust is pre-baked spread coconut cream mixture on top of s'mores graham cracker crust.
- Top with chocolate chips and ½ cup of marshmallows. Bake for 20 minutes then add remaining marshmallows. Bake additional 10 minutes then top with tiny pieces of Lily's chocolate bars.
Expert Tips
- If using Honeymaid graham crackers, Golden Grahams cereal or another sweeter graham cracker (check the sugar on the label) reduce the amount of coconut sugar you use in the crust to balance the sweetness.
- To make without graham crackers try toasting almond flour to obtain a graham cracker crust-like taste similar to the crust in my no-bake cheesecake recipe.
- Allow healthy s'mores bars to cool completely before cutting. They are very gooey when they first come out of the oven. I generally refrigerate them once they cool to make cutting even easier.
- Recipe can be doubled by doubling ingredients and using a 9X13 pan.
- Line your pan with parchment paper and be sure to spray it well to avoid sticking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Healthy s'mores bars may be frozen and stored in the freezer in a freezer-safe container for up to 3 months.
FAQs
With a few simple swaps you can make this recipe healthier than the traditional recipe. Swapping coconut oil for butter, vegan chocolate for milk chocolate and coconut cream and sugar for condensed milk are a few easy swaps. I also use
Dandie's marshmallows instead of traditional marshamallows which makes this recipe vegan.
Plain graham crackers are the best choice for this recipe. I've used Honeymaid and they made it overly sweet. If using Honeymaid or a sweeter graham cracker be sure to reduce the coconut sugar to balance out the sweetness.
To make this vegan, use Dandie's Marshmallows that are vegan and dairy free. Also ensure that you use regular graham crackers, not honey graham crackers.
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Healthy S'mores Bars
Ingredients
- 9 graham crackers (one sleeve in a general 3-sleeve box)
- ⅓ cup coconut sugar less if using sweeter graham crackers like Honeymaid
- 4 tablespoon coconut oil melted
- ½ teaspoon cinnamon
- 1 cup dairy free chocolate chips
- ½ can coconut cream full fat
- 2 tablespoon coconut sugar more if you want it sweeter.
- 1 cup marshmallows use Dandie's if vegan, Max Mallow if keto
Instructions
- Preheat the oven to 350F.
- Pulse the graham crackers, coconut sugar and cinnamon in a food processor until you get fine crumbs. Add in coconut oil and combine until consistently mixed. Press graham cracker mixture into an 8X8 Pyrex dish lined with parchment paper or sprayed with coconut oil spray.
- Bake s'mores graham cracker crust for 5 minutes while preparing coconut cream mixture.
- Mix coconut cream with ¼ cup coconut sugar until well incorporated. Once graham cracker crust is pre-baked spread coconut cream mixture on top of s'mores graham cracker crust.
- Top with chocolate chips and ½ cup of marshmallows. Bake for 20 minutes then add remaining marshmallows. Bake additional 10 minutes then top with tiny pieces of Lily's chocolate bars.
Notes
- If using Honeymaid graham crackers, Golden Grahams cereal or another sweeter graham cracker (check the sugar on the label) reduce the amount of coconut sugar you use in the crust to balance the sweetness.
- To make without graham crackers try toasting almond flour to obtain a graham cracker crust-like taste similar to the crust in my no-bake cheesecake recipe.
- Allow bars to cool completely before cutting. They are very gooey when they first come out of the oven. I generally refrigerate them once they cool to make cutting even easier.
- Recipe can be doubled by doubling ingredients and using a 9X13 pan.
- Line your pan with parchment paper and be sure to spray it well to avoid sticking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Healthy s'mores bars may be frozen and stored in the freezer in a freezer-safe container for up to 3 months.
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