S’More Bars
These bars are a crowd-pleaser! Low in sugar/glycemic load, dairy, gluten and grain free! I first saw this recipe on Dr. Mark Hyman’s Instagram account. Looked so good! but when I made it, I was unhappy with the amount of crust, so I increased the amount for a larger (9”X9”) pan, and to yield a little thicker bottom. This also makes it a sturdier bar. When I made the marshmallow topping, which called for monk fruit sweetener, I wasn’t too fond of the chemical taste. It left an almost bitter aftertaste. So with a few modifications, I think I made it delicious without sacrificing the nutritious and low-glycemic quality of the original. If you’ve made Dr. Mark’s version, let me know if this compares!
S'mores Bars
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/3 cup coconut oil, melted and cooled
- 1/3 cup ghee, melted and cooled
- 1/4 cup coconut milk, unsweetened full fat
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 8 ounces dark chocolate or unsweetened chocolate (72% cacao or higher)
- 8 ounces coconut cream, use only solids, discard the liquid
- 1/2 cup organic maple syrup
- 1/4 cup water
- 1/2 teaspoon vanilla
- 1/4 cup water (additional)
- 1 1/2 Tablespoons grass-fed gelatin (not collagen)
Method
- Preheat oven to 350ºF.
- Combine the flours, sifting if needed to remove any lumps.
- Stir in the coconut oil, ghee and milk to make a crumbly crust.
- Press into a 9" X 9" square baking pan lined with parchment and sprayed or coated with coconut oil or ghee.
- Bake for 10 -12 minutes, until golden and pale.
- Chill in refrigerator while preparing chocolate layer and marshmallow.
- Place chocolate into a heatproof mixing bowl or metal bowl. Be sure the chocolate is chopped into equal size pieces for easy melting. (If using pistils or chips, the size is just right, no need to chop or cut into smaller pieces.)
- Heat the coconut cream solids until scalded (not boiling).
- Remove from heat and pour over chocolate. Immediately stir slowly until all chocolate is melted, smooth and glossy.
- Pour over cooled crust and return to the refrigerator while preparing the marshmallow layer.
- Place the gelatin and 1/4 cup water into the bowl of a stand mixer fitted with the whip, and allow to "bloom" (absorb water). You may also use a hand mixer.
- Meanwhile, combine the maple syrup and the additional 1/4 cup of water in a small sauce pan.
- Bring to a boil, then reduce heat to medium and cook until the temperature reaches 240ºF on a candy or probe thermometer. (This is soft-ball stage.) If your thermometer has an alarm, I recommend setting it for 220º or 230º, as the temperature can increase rapidly and you don't want it to over cook.
- Immediately remove from heat and turn the mixer onto low. Slowly pour the syrup into the gelatin, taking care to pour down the side of the bowl in a slow stream, and not let it come in contact with the whip, as it will splatter.
- Once all of the syrup is in the bowl, turn the speed up to high and whip until it is tripled in volume, white and fluffy, about 7 or 8 minutes.
- Immediately spread the marshmallow over the chocolate layer with a spatula. It will set up quickly.
- To "toast" the marshmallow, set on broil for only 2 to 3 minutes, enough to brown the top but not melt the chocolate. Or, use a brûlée torch to brown.
- Cut into desired sizes squares or bars.
Pro Tip:
Note: A stand mixer may be too large for the small amount of gelatin and syrup combination. Try tilting the bowl up slightly to ensure the whisk attachment meets with the bottom of the bowl and incorporates all of the ingredients together.
