Part two of our Thanksgiving Recipe Series is HERE... and we couldn't be more excited about it. These Dairy-Free Coconut S'mores Bars are the perfect better-for-you sweet treat for the holiday season. It's a gluten-free crust topped with our Coconut Cashew butter, chocolate, marshmallows, and shredded coconut.
Gluten-Free / Dairy-Free / Peanut-Free
Prep: 10 min Cook: 25 min Cool: 1 hour
Ingredients -
Crust:
2 cups gluten-free flour
1/3 cup coconut oil
1/3 cup maple syrup
1 teaspoon vanilla extract
1/2 tsp almond extract
1/4 teaspoon pumpkin pie spice
Pinch of salt
Toppings:
1/2 cup Coconut Cashew Butter
1 ¼ cup dairy-free chocolate chips
1 1/2 cups mini marshmallows
4 graham crackers broken up and crumbled
1/4 cup shredded coconut
Preheat the oven to 375 degrees F and line an 8x8 baking pan with parchment paper. In a bowl stir together the flour, oil, maple syrup, extracts, spice and salt until combined. Press the dough into the baking pan, spreading it into an even layer in the pan. Bake the crust for 10 minutes or until it’s golden brown. Let it cool for 15 minutes. Turn the oven down to 350 degrees F.
Once the crust has cooled, spread the coconut cashew butter in an even layer. Add the chocolate chips, then add the marshmallows on top as the next layer. Crumble the 4 graham crackers on top of the marshmallows then add the shredded coconut. Place the bars in the oven to bake for 10 - 15 minutes. Remove the bars from the oven and let them cool completely. Place the baking pan in the refrigerator for about an hour before cutting.