S’mores Bars (Vegan + GF)

I know. S’mores BARS!

This is real life, people. No more talking – let’s do this.

This recipe was conceived after having possibly the best dessert of my life (BIG words) at Solstice in Hood River (which also inspired this lovely Pear Salad!).

Solstice serves up a gluten free s’mores dessert in a skillet and it is absolute perfection. One bite in and I started taking notes.

The crust was homemade and more like a granola mixture than graham cracker. The chocolate layer was a ganache/pudding hybrid. And the marshmallow topping was insanely fluffy, sweet, and definitely homemade. So good I couldn’t quit taking giant spoonfuls.

This is my inspired version that comes together in less than 1 hour with just 10 ingredients!

For the crust I went with my go-to almond-oat crust and threw in some pecans for more texture.

The filling is a modification of my favorite chocolate ganache.

And to keep things easy, I went with my new favorite vegan, gluten-free marshmallows: Dandies! So good you can’t tell the difference between them and the ‘real thing.’

Friends, these bars are magic. They’re:

Crispy on the bottom
Chocolaty in the middle
Fluffy and toasted on top
Perfectly sweet
& So summery

Think s’mores but on a whole other level. Plus, they’re easy to make and are a great way to keep this summer classic both vegan and gluten free!

If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram. We’d love to see your bars in action. Cheers, friends!

S’mores Bars (Vegan + GF)

Easy, 10-ingredient, vegan, gluten-free s’mores bars with an almond-pecan-oat crust, chocolate ganache layer, and toasted vegan marshmallows!Author Minimalist Baker Print SAVE SAVED

4.67 from 12 votes Prep Time 30 minutes Cook Time 25 minutes Total Time 55 minutes Servings 9 (bars)Course DessertCuisine Gluten-Free, VeganFreezer Friendly NoDoes it keep? 24 hours

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US Customary – Metric


1 cup gluten-free rolled oats1/2 cup raw almonds1/4 tsp sea salt3 Tbsp coconut sugar5 Tbsp coconut oil (melted)1/2 cup raw pecans (finely chopped)


1 1/4 cup dairy-free dark or semisweet chocolate (chopped)1/3 cup unsweetened plain almond or light coconut milk2 Tbsp coconut oil (melted)1/4-1 cup powdered sugar (optional)1 pinch sea salt (optional)


1 10-ounce bag vegan, gluten-free marshmallows (I like Dandies brand*)


Preheat oven to 350 degrees F (176 C) and line an 8×8 inch baking dish with parchment paper.Add oats, almonds, sea salt, and coconut sugar to a blender and mix on high until a fine meal is achieved, scraping down sides as needed.Add melted coconut oil (5 Tbsp or 75 ml as original recipe is written // adjust if altering batch size) and pulse to combine. This should form a loose dough when squeezed between two fingers. Add more if it’s too dry.Add chopped pecans and pulse a few more times to combine – you want a little texture here so leave a little chunky.Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from 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 (or heat in a saucepan until almost boiling). Add milk to chocolate and don’t touch for 5 minutes so it can melt.Stir gently with a wooden spoon to incorporate. Then add melted coconut oil and cover. Let rest untouched for another 10 minutes to meld.Use a mixer (or whisk) to beat the mixture together. A few unmelted chocolate pieces are fine. If you prefer sweeter ganache, add powdered sugar at this time (to taste), and whisk/beat to combine. Set aside.Spread the ganache over slightly cooled crust and sprinkle on a little sea salt for flavor balance (optional). Freeze (or refrigerate) until ganache is no longer wet and slightly firm (or less time if you want gooey, melty chocolate!).Once the chocolate has set, lift the bars out of the baking dish and gently transfer to a baking sheet (remove parchment paper to avoid burning). Top with halved marshmallows and broil on the top rack on high for 30-45 seconds (watch closely – they can burn quickly!).Carefully chop into 9 bars (amount as original recipe is written // adjust if altering batch size) and serve immediately. Best when fresh. Store leftovers at room temperature, loosely covered up to 24 hours.


*Almond-oat-pecan crust adapted from my Peanut Butter and Jelly Snack Bars.
*Dandies is an easy-to-find brand of vegan/gf marshmallows! I’ve found mine at local health food stores and Whole Foods.
*Nutrition information is a rough estimate calculated with the entire bag of marshmallows and no additional powdered sugar.
*Recipe inspired by the S’mores dessert at Solstice Pizza in Hood River, OR.

Nutrition (1 of 9 servings)

Serving: 1 bars Calories: 439 Carbohydrates: 48.2 g Protein: 5 g Fat: 26.6 g Saturated Fat: 16.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 91 mg Fiber: 3.2 g Sugar: 28.2 g

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