Paleo Smores Bars
Ingredients
Marshmallow Layer
-
1
cup
honey
-
½
cup
filtered water
-
¼
teaspoon
sea salt
-
2.25
ounces
gelatin packets
-
4
tablespoons
water (for gelatin)
-
1
teaspoon
vanilla extract
-
1
tablespoon
arrowroot (for dusting)
-
1
tablespoon
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
egg
Chocolate Layer
-
1 ½
cups
chocolate chips
-
2
tablespoons
coconut cream
-
2
tablespoons
coconut oil
-
¼
teaspoon
vanilla extract (optional)
Instructions
- Prepare the marshmallow layer by greasing an 8x8" pan and lining it with parchment paper.
- Mix gelatin with water and set aside.
- Combine honey, water, and salt in a saucepan and bring to a gentle boil, whisking until smooth.
- Boil gently until the mixture reaches 240ºF, then remove from heat and stir in the gelatin mixture and vanilla.
- Beat the honey mixture in a stand mixer until it triples in size and holds soft peaks.
- Spread the marshmallow mixture into the prepared pan and let it dry for at least 4 hours.
- Preheat the oven to 375ºF and prepare another 8x8" pan.
- Combine graham cracker layer ingredients in a food processor until well mixed.
- Press the mixture into the prepared pan and bake for 13-15 minutes until lightly browned.
- Melt chocolate chips in the microwave, stirring until smooth, then mix in coconut cream, coconut oil, and vanilla.
- Pour the chocolate mixture over the graham cracker layer and smooth it out.
- Dust the top of the marshmallow layer with arrowroot, flip it onto the chocolate layer, and broil for 1-2 minutes until browned.
- Chill for 15 minutes, cut into squares, and serve.
Nutrition Facts (estimated)
Servings
4 squares
Calories
921
Total fat
60g
Total carbohydrates
93g
Total protein
21g
Sodium
46mg
Cholesterol
14mg
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