S’mores Bars (Vegan + GF)

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Squares of our Amazing Vegan Gluten-Free S'Mores Bars

I know. S’mores BARS!

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

Pressing down almond-oat crust into a parchment-lined baking pan for Gluten-Free Vegan S'Mores Bars

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!

Bowl of chocolate ganache for making gluten-free vegan S'Mores Bars

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.’

Pouring chocolate ganache over the crust for gluten-free vegan S'Mores BarsFriends, these bars are magic. They’re:

Crispy on the bottom
Chocolaty in the middle
Fluffy and toasted on top
Perfectly sweet
Rich
Satisfying
& 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!

Vegan GF S'Mores Bars topped with freshly toasted marshmallows

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
Vegan Smores Bars with oven roasted marshmallows on top
4.67 from 12 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 9 (bars)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 24 hours

Ingredients

CRUST*

  • 1 cup gluten-free rolled oats
  • 1/2 cup raw almonds
  • 1/4 tsp sea salt
  • 3 Tbsp coconut sugar
  • 5 Tbsp coconut oil (melted)
  • 1/2 cup raw pecans (finely chopped)

CHOCOLATE LAYER

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

MARSHMALLOWS

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

Instructions

  • Preheat oven to 350 degrees F (176 C) and line an 8x8 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.

Notes

*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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  1. Shannon says

    This looks awesome! I’ve been looking for a dessert to make for my friend’s birthday and I think this is it. We usually do something like camping for his birthday, but with quarantine, I’m just going to drive by and drop this off. Smores bars seem like the perfect dessert for a devout camper. Just one question. My friend is very allergic to all things coconut. Could I replace the coconut oil for both the crust and the chocolate layer with Earth Balance vegan butter? Do you have a suggestion for if I should use more/ less to keep the consistency similar? Thank you! I love everything I’ve made of yours!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shannon, it may taste slightly different, but we think it would work using the same amount. Let us know if you try it!

  2. Kristen says

    I’m always skeptical when food bloggers say something is “easy” to make. I wonder, is it actually easy for the everyday person? It was! As always Minimalist Baker kept it simple but oh so good. I made this with regular sugar instead of coconunt sugar ( I reduced the amount by about a tablespoon since it is finer) and it turned out wonderful! So quick and easy! Reminder to watch your marshmallows, as she says – they brown up so quick!

  3. Laura says

    Hello Baking Lady…I’m thinking I would like the chocolate a bit more thick, less ganache-ish.
    In your opinion would a tad less almond milk, and a tad more chocolate do the trick?
    Thank you much!

  4. Amanda says

    I made these as part of my Fourth of July menu, and it was fantastic! The crust was nutty and hearty and I appreciate that the ganache wasn’t too sweet. Another fantastic recipe from MB!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Amanda. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  5. Rachel says

    I tried this recipe tonight to bring to a summer themed favorite things party with some girlfriends. One is dairy free and one is gluten free so this was a great option. I personally don’t care for marshmallow anything too much but I do love to camp and eat a good s’more once in awhile. This dessert was absolutely delicious! I substituted hazelnuts instead of pecans because I was out and when in Oregon that’s what we do ;) I also used mini marshmallows in place of having the regular size and it made a beautiful presentation as well as great little pieces to pull off and nibble on. I would like to note that the crust for me was quite crumbly so I would consider this more of us s’mores pie than a bar but I would definitely make it again.

  6. Jessie says

    Just made these. I made the crust and chocolate yesterday and kept it in the fridge, then just cut the squares we were going to eat and toasted the marshmallows! Double thumbs up from 8 year old and both parents. Now we have dessert for a week (or maybe a couple of days??) I love your site and visit it whenever I want to make something!

  7. Lindsey says

    I’ve been wanting to make these for over a year (I’ve made pretty much every recipe on your site- longggg time follower!!) and I finally made them and ahhhhhhh! I can’t stop eating them!! I loved them fresh, in the fridge, straight out of the freezer! Any way! Thank you so much for this amazing recipe, as always!

  8. Christianne says

    LOVED these! Everyone was obsessed! My only complaint is they are a little messy when cut. I wish I could get them to look pretty when cut, but they tasted so great!! Thanks for all your fantastic recipes! New favorite blog!

  9. Lisa says

    Yes! This is delicious. I used gf flour in place of the oats in the crust. It was a little more crumbly but it was still tastey. Have you tried using graham flour or crumbled graham crackers? Just curious. This was my birthday dessert of choice and I loved it. Thank you.

  10. Jordyn Jade says

    Girl..this recipe is mouthwatering! One question though, I’m allergic to oats and would have to sub that ingredient out. What do you recommend? I was thinking maybe almond meal or coconut flour to keep it Gf? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jordyn! You should be able to substitute oats for an equal amount of ground flax, rice bran or quinoa flakes!

  11. Allison Roe says

    I made these for a party a few weeks ago, and they were an absolute hit! The crust is perfectly reminiscent of graham crackers, the chocolate wasn’t too overpowering, and the marshmallows browned up perfectly on top. Yet another hit!

  12. Alexis says

    I just made these for a friend’s bday. I don’t think she has had a birthday treat since she turned vegan years ago and she is THRILLED (we live in a very rural area). I used the Trader Joe’s marshmallows and they browned up beautifully under my oven broiler (I do have a hi/low choice for broiling) and I let the broiler get fully heated up before I put them under. My ganache started melting, so once browned up, I set them back in the fridge on a trivet. My crust was nice and stiff, but when I moved it from baking dish to sheet, it broke in half (I could feel it, but not see it). I just told her, this is a knife and fork dessert. The crumbliness is really part of the gooey goodness of a s’more. These are disgustingly good and decadent.

    Thanks for another great recipe!

  13. Ankita says

    Hi Dana,

    This looks insanely delicious! ??
    I have one question, is there a sub for coconut oil, I am unable to get one in my location!
    Thanks,
    Ankita

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Substituting coconut oil in this recipe will alter the taste of course, but you could try another fat or oil like butter, vegan butter, or maybe even avocado oil because its fairly neutral in flavor!

  14. Marietta says

    Will definitely try this soon.
    I bought your book, Everyday Cooking, and hope to make a lot of the recipes.
    I find the font size for the numbers, especially the fractions very small.
    Beautiful photography.

  15. Molly says

    Just baked these tonight and they turned out so good!! I paired it with some vegan strawberry ice cream and it was delish! I absolutely love the crust! Will definitely use it in other recipes :) thank you so much for this recipe!!

  16. Lynn says

    Hi!
    I have an oat sensitivity – what do you recommend as an alternative when making the crust? I’d love to try them, they look so delicious!!

  17. Terri says

    I made this for a Birthday and it was AMAZING! Everyone who tried the s’mores thought it was the best thing EVER! I appreciate that it is vegan and glutin free!

  18. Sam says

    I’m making these for my friend’s going-away party next week, just cuz she TOTALLY loves s’mores (no personal investment in it at all) ;) <3

  19. Julie says

    These tasted incredible, but my crust did not stay together at all (extremely crumbly). Any suggestions? Thanks!

  20. Wendy says

    Just made these. Easy and incredibly delicious! Thanks so much for the recipe. My crust was a bit crumbly, should have pressed it better… Next time!

  21. Lauren Massarella says

    OMG, these look freaking insane! Umm, yup, I will be making these ASAP. Thank you for this! xo

  22. Annie says

    Hi Dana, I’m back again to leave a report on how theses went. I needed a recipe that was both vegan (for me) and gluten free (for my aunts) so I decided to run a test on these and let me tell you– AMAZING! When is one of your recipes not to be honest? I didn’t add powdered sugar and it was plenty sweet without it.
    I found that I liked them best when they were chilled. Thank you for being such a great chef!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I know! I was disappointed when I discovered that. I’m hoping Trader Joe’s brand will be free of that.

      • Alexis says

        Trader Joe’s marshmallows have carrageenan as well. All ingredients: Tapioca syrup, cane sugar, water, tapioca starch, carrageenan, soy protein, natural vanilla flavor.

  23. Julia @ Sprinkles & Saturdays says

    Oh my gosh, yum! These look so perfect. S’mores are literally one of the best parts of summer. I can’t wait to try.

  24. Patty says

    Can’t wait to try these! If you’re near a Trader Joe’s, they carry vegan marshmallows now!! Probably only for the summer :-(

  25. Amelie Moore says

    Thanks Dana for this delicious recipe..It looks Yum! The chocolate ganache looks perfect..I was never able to achieve that thickness…Totally mouthwatering!

  26. The Girl In The Purple Sweater says

    My taste buds are jumping to my eyes… What do you think of using raw cacao powder to prepare the ganache? With additional coco sugar?

  27. Sarah | Well and Full says

    These s’mores bars look SO. GOOD. Especially that chocolate ganache, wow… my mouth is watering just looking at it!! ;)

  28. Annie says

    Hi Dana,
    I’m super excited to try these but have one question! I was wondering do yiu recommend putting in the powdered sugar? Or do they taste great without it?
    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think it would be fine without, just a little more bittersweet chocolate flavor! Good luck.

  29. Emilie @ Emilie Eats says

    That s’mores skillet dessert sounds insane! And so do these bars. I’ve never tried vegan marshmallows, so I’ll have to look for a bag. The perfect summer day sounds like sitting around a fire with a big ole veggie burger and a s’mores bar!

  30. Judy says

    Can I substitute peanuts for almonds and pecans? My grandson has a tree it allergy but would love these.

  31. Mo says

    I have been scouring your site looking for other recipes with that crust! I made the cheesecake and ate so much crust raw that I had to make more. ?I need to make it into balls or something because I’m still thinking about it! Looks good!

  32. Rachel says

    Ummmm YES. I cannot wait to make these! Did you know Trader Joe’s has vegan marshmallows now?! My store is sold out until Monday but I can’t wait to get my hands on some to try them and make these! I do love me some Dandie’s but the TJ’s ones are (predictably) cheaper.

      • Mavis says

        From what I read, the Trader Joe’s Marshmallows are only available for the summer. I did use the Trader Joe’s vegan marshmallows to make this. So, yummy! Only issue I had is that at least in my oven, the Trader Joe’s marshmallows, didn’t really melt / crisp up like I like my marshmallows. I tried leaving them under the broiler a little longer but then the ganache started melting.

        This definitely brought back warm memories of my days as a girl scout and going camping!

  33. Cassie says

    These are some HUNKA HUNKA looking bars! The crumbly crust and the oozing dark chocolate are pure PERFECTION.

  34. Caroline says

    I love this idea. I find Smores often too heavy but this looks indulgent but not overly so….if that makes any sense at all.

  35. Jason says

    Wow. These look amazing. We were just up in Hood River last weekend picking the last of the Oregon strawberries. Have never tried Solstice. I guess we’ll have to give it a shot now.

  36. Natalie says

    Girrrrrllll!!! I have been dying to attempt a vegan s’mores bar for years now… But now I don’t have to guess! These look incredible- you rock!!

  37. Natalie | Feasting on Fruit says

    Where has this been all my life!? All those birthdays wasted on cake and icing when I could’ve had THIS magnificence!!

    • Laura ~ Raise Your Garden says

      Agreed! Smashingly beautiful.

      I’m the laughingstock of moms on my street because they are not allowed Swedish Fish or Hugs drinks. I’m really picky about what I feed my kids.

      Don’t necessarily make my kids vegan but love that healthy lifestyle and am encouraging kids that way (it’s up to them to choose though) Love your s’mores spin.