These soft, gooey and chocolaty s’mores bars are the exact dessert you need this summer. They are also gluten-free and sweetened with 3 tablespoons of maple syrup!
Servings 10 bars
Ingredients for Soft Cookie Crust:
- ⅔ cup coconut flour
- ⅔ cup GF oat flour
- ⅓ cup softened coconut oil
- 2 tbsp almond butter
- 3 tbsp maple syrup
- ½ cup unsweetened almond milk
- 1 egg
- 1 tsp cinnamon
Ingredients for Topping:
- ½ cup dark chocolate chips
- ⅓ cup mini marshmallows or chopped larger marshmallows I used Snackapade Marshmallows since they are made with better ingredients.
Mix together coconut flour, GF oat flour, softened coconut oil, almond butter, maple syrup, unsweetened almond milk, egg and cinnamon until combined. Press mixture evenly in a 9x5 loaf pan lined with parchment paper. Bake for about 25 minutes at 350 degrees.
Remove from oven and sprinkle the top with dark chocolate chips and marshmallows.
Place back into the oven for about 10 minutes at 350 degrees or until the chocolate and marshmallows have melted. Let cool and slice into bars.