Paleo S’more Bars: Egg Free, Grain Free, Dairy Free, Nut Free
S’mores are probably on my top 10 list of favorite things about cooler weather and camping. Some of my favorite memories have included a big bonfire and s’more making somewhere in the timeline. I used to love getting my marshmallow perfectly torched and then sandwiching it between two Nabisco graham crackers with a little slab of Hershey’s chocolate. The chocolate would be just a little melted in that first bite and the sweet/salty confection was perfection. Oh, childhood fat kid food memories are the best.
Since eating a less processed food lifestyle, s’mores have definitely fallen to the wayside as graham crackers, Hershey chocolate, and marshmallows all have ingredients that either don’t go down well or that I try to avoid. Check out the ingredients in a marshmallow these days?
Store-bought Marshmallow Ingredients: corn syrup, sugar, modified corn starch, dextrose, water, gelatin, tetrasodium pyrophosphate (a thickener or emulsifier), artificial flavor, and blue 1 (coloring additives will vary between brands and styles).
I am currently working on eBook for Paleo backpacking and camping, and have been testing recipes. We knew we wanted to attempt a Paleo S’more bar that would be easily pack-able and stable and would be able to provide all of the goodness of a s’more without the added artificial ingredients. These are sturdy s’mores for travel, but not crunchy. Even if they were, by the time you got to the campsite they would not be, but they are delicious and provide that sinful salty/sweet treat at the end of a day outdoors sitting by a fire. Now, if you are camping or backpacking or taking these anywhere in extreme heat, expect some softness or melting. Enjoy, and let me know how you like them at MeGustaMantequilla.com.
S’more Bars Recipe
Prep Instructions: This recipe was created to make a portable s’more for camping, hiking, travel, lunches, parties, etc. There are three steps to making this recipe. First, the “graham cracker” crusts. Second, the chocolate layer. And finally, the marshmallow layer. While there are plenty of steps, this recipe is actually easy to make and will take you less than an hour. It is worth the end product: Grain-free S’mores!
Graham Cracker “Crusts”
- 1/2 cup golden flax seeds
- 2/3 cup water
- 2 cup unsweetened shredded coconut
- 1 cup coconut flour
- 2 tbsp. tapioca flour
- 1/4 tsp. sea salt
- 2 tbsp. raw honey
- 15 drops of liquid stevia or 1 tbsp. honey
- 1/4 cup chilled palm shortening or coconut oil (I love getting mine from here)
- 1 cup water (may not need all of it)
- Hand Mixer or Stand Mixer
- 2 8X8 square baking pans (or you can use one pan and cook in two batches)
- Spice or coffee grinder
- Parchment paper
- In a spice or coffee grinder or small food processor, grind the golden flax seeds to a powder.
- Add the 2/3 cup water to a cup and whisk in the ground flax seeds with a fork and set aside.
- Add the unsweetened shredded coconut to a food processor and pulse until it looks like almond meal or crumbs.
- Add the coconut flour, tapioca flour, and sea salt and pulse until combined.
- Finally, add the raw honey and cold oil or shortening. Pulse until combined.
- Transfer the mixture to a large bowl or the bowl of a stand mixer and add the flax seed water gel combination to the bowl.
- While mixing on a low speed, begin drizzling in the coconut oil and small amounts of the 1 cup of water. You may not need very much water, make sure to check as you are mixing. Once the dough can be pinched between two fingers and stays together, you are done.
- Preheat the oven to 300F. Grease the 8X8 square baking pans with coconut oil and line the bottom with parchment paper.
- Pat the dough into the pans, pressing out from the middle evenly with your fingers. Try to make it as even as possible. You want it be about ¼ inch thick.
- Use a fork to prick holes all over the crust dough.
- Bake until the edges are beginning to turn golden brown and beginning to pull away from the sides of the pan, about 20-25 minutes.
- When it is done cooking, let cool for 10 minutes and then flip it out gently onto the counter to cool.
- Now take one of the 8X8 pans and line with two sheets of parchment paper cut to fit going up the sides of the pan so that the entire inside of the pan is covered.
- Place one of the crusts back into the pan, this will be the bottom layer of your s’more.
- While the crusts continue cooling, make the chocolate bar layer.
Chocolate Bar Layer
- 1 ½ cups Chocolate Chips (more if you want extra thick layer of chocolat) These are my preferred 70% cocoa chips
- Dash of sea salt
Double boiler or a sauce pan and a pyrex or stainless steel bowl that will sit snugly on top of the sauce pan.
- Over a double boiler or a homemade double boiler (see below) melt the chocolate slowly over medium heat. Once there is only a few chips not melted, remove the bowl from the heat and the pan and continue stirring until chocolate is completely smooth.
- Pour the melted chocolate over the bottom crust in the pan. Smooth and spread with a spatula or smooth knife evenly over crust. Sprinkle the chocolate with a dash of sea salt.
**Homemade Double Boiler: Use a heat-safe bowl like a stainless steel bowl or pyrex bowl and a small sauce pan half filled with water. Set the the pot PYREX bowl over the sauce pan, now you have a makeshift double boiler.
- ½ cup cold water
- 3 tbsp. of gelatin
- ¾ cup water
- ½ cup honey or maple syrup
- ¼ tsp. sea salt
- 2 tsp. vanilla
- 20-25 drops liquid stevia (or use ¾ cup of honey instead of ½ cup from above)
- stand mixer or hand mixer
- candy thermometer – this will make making marshmallows a BREEZE
- large mixing bowl
- In a large bowl or your stand mixer bowl, add the gelatin with 1/2 cup of water.
- While the gelatin and water mixture begin to gel, pour the 3/4 cup of water and honey into a medium size saucepan. Turn the burner to medium high heat, bringing the mixture to a boil.
- Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min.
- Turn your stand mixer to low or turn your hand mixer to it’s lowest speed . If you are using a hand mixer, you may need help pouring the mixture into the bowl slowly as you mix.
- Slowly pour the honey mixture into the bowl combining it with the softened gelatin until it is combined. Then, turn the mixer to high and continue beating until it becomes thick like marshmallow creme (about 10 min). During the last minute of mixing, add the vanilla, salt, and stevia.
- Turn off the mixer and transfer the marshmallow creme to the prepared pan with the chocolate and bottom. Smooth with a spatula or smooth knife to cover the entire top of the chocolate layer.
- Now, take the other crust/cookie and lay it gently top-side down to complete the s’more construction.
- Place in fridge until marshmallows have cooled completely. At least 4 hours.
- Once the marshmallow has cooled and become stable, use a large, sharp knife to gently cut into smaller squares. An 8X8 pan should yield 9 square, handheld s’more bars. Once the squares are cut, remove gently from the pan.
- Store in an air tight container in the fridge for up to 2 weeks or at room temperature for up to 7 days.
- You are done! Enjoy!
NOTE: In extreme heat the chocolate and marshmallow will melt.