Paleo S'mores Bars

Paleo S'mores Bars

These S'mores Bars taste like a s'mores got upgraded into a brownie bar! They have a graham flavored nut crust, a gooey fudgy brownie center, and a marshmallow top. These bars are naturally sweetened, only use good for you ingredients, and have collagen (or gelatin) packed in EVER LAYER so they pack extra health benefits into a delicious treat. Gluten free, grain free, dairy free, naturally sweetened.
If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @sunnysidegreens and use #sunnysidegreens.

  1. Makes:1 pan
  2. Time: 15 mins prep, bake 25 mins

Ingredients

Graham Nut Crust:
  • 1 cup almonds
  • 3/4 cup coconut flour
  • 1/2 cup Great Lakes Gelatin Collagen Hydrolysate
  • 5 tbsp coconut oil
  • 4 tbsp molasses*
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • Brownie Layer:
  • 1/2 cup almond butter
  • 1/4 cup coconut oil
  • 1 egg pasture raised, if possible
  • 3/4 cup coconut sugar
  • 1 tsp vanilla
  • 1/2 cup almond flour
  • 1/4 cup collagen hydrolysate
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • Marshmallow:
  • 1 cup water
  • 3 tbsp Great Lakes Gelatin
  • 1 cup coconut syrup (or other liquid sweetener)
  • 1 1/2 tbsp vanilla
  • 1/4 tsp salt
  • 1 tbsp coconut oil
  • 2-3 tbsp tapioca starch
  • Directions

  • Preheat oven to 350 degrees and line 8x8 baking dish with parchment paper.
  • Make the graham nut crust by blending all the crust ingredients in a food processor until a sticky dough forms.
  • Press the dough into the 8x8 baking dish and press down firmly to create an evenly distributed layer.
  • Bake for 10 minutes and remove from the oven.
  • Meanwhile, prepare the brownie layer. Wipe down the food processor bowl, and add in the almond butter, coconut oil, egg, coconut sugar, and vanilla. Blend for about a minute or until all the ingredients are well incorporated.
  • Then add the remaining ingredients and pulse again just until a dough forms.
  • Place the dough over the graham nut base and spread evenly across the baking dish, pressing down with a rubber spatula to create an even layer of brownie dough.
  • Baking for another 14-16 minutes. Test for doneness with a toothpick.
  • Marshmallow:
  • In the bowl of a stand mixer, mix 1/2 cup water with the gelatin and let bloom for about 5 minutes.
  • Meanwhile, in a medium pot, over medium high heat, bring to a boil the remaining 1/2 cup of water and the liquid sweetener.
  • Using a candy thermometer, let boil until it reaches 240 degrees (about 10 minutes).
  • Meanwhile, prepare an 8x8 baking dish. Coat with coconut oil and add in 2-3 tbsp of tapioca starch and shake it around the bottom and up the walls of the baking dish so it it well coated.
  • Once it reaches 240 quickly remove the pot from the heat. Turn the mixer (with the whisk attachment) to medium and slowly pour the sugar mixture down the side of the bowl. Once all the mixture is in the bowl turn the speed up to high.
  • Continue to whisk until it triples in volume and is glossy, white, and fluffy. About 8 minutes. Then add in the vanilla and salt and mix on high again for another 2 minutes.
  • You will know it's done when you pull out the whisk and the marshmallow forms stiff peaks.
  • Using a rubber spatula pour the mixture into the prepared pan and spread out into a evenly distributed layer.
  • Let rest for at least 8 hours in a dark and cool place. Then cut into desired shapes and enjoy!
  • At the end, you can either pipe the marshmallows directly onto the brownie layer or spread it evenly across into a layer of desired thickness. Any leftover marshmallow can either be piped or spread out into a baking dish and left to set as per the original instructions.
  • These are great with the marshmallow toasted in a hot oven. See notes below for more on mallow toasting tips.
  • * Liquid Sweeteners:
  • I know there are various types of sweeteners called for in this recipe. Molasses in the graham nut crust, coconut sugar in the brownie layer, and coconut syrup in the marshmallow. Feel free to sub coconut syrup or whatever liquid sweetener used in the marshmallows for the nut crust. I did like the molasses because it gives it more of that classic graham flavor.
  • Marshmallow Toasting Tips:
  • If you are making and toasting these bars the same day (or less than 8 hours between), the marshmallow has not really set yet. Toasting the mallow top will melt the marshmallow rather than just toast it. It will create a gooey sauce all over the rest of the bars which I really enjoyed, but I must admit it was messy. Maybe utensils would have been useless, but let's just say I wasn't really thinking much about anything else other eating my messy s'mores bar as quickly as possible. If letting the marshmallows set for at least 8 hours, these can be toasted at 425 in the oven for a few minutes. The tops will be toasted and the brownie will be warm and fudgy.
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