Who doesn’t love s’mores? It’s so yummy that it’s even why it got its name of “some mores”.
For the base
2 cups almond flour
pinch of salt
2 tbsp honey
2 tbsp melted coconut oil
1 egg, lightly beaten
For the marshmallow layer
½ cup water, divided
2 tbsp grass fed beef gelatin
½ cup honey
½ teaspoon vanilla extract
For the chocolate layer
5 ounces no sugar, no dairy dark chocolate, finely chopped
1 tbsp coconut oil
Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper. Set aside.
To make the base, place all the ingredients for the base in a bowl and mix to combine.
Press the mixture into the bottom of the pan.
Bake in preheated oven for 10-15 minutes or until golden brown.
Remove from the oven and let cool completely.
To make the marshmallow layer, in a stand mixer bowl add ¼ cup of water and sprinkle the gelatin evenly over.
Allow to hydrate for 5 minutes.
Meanwhile, in a saucepan place ¼ cup of water and ½ cup of honey.
Mix to combine.
Bring the mixture to a boil over medium heat.
Continue cooking until candy thermometer reaches 240°F.
Remove from the heat.
Turn the stand mixer on to medium.
Pour the hot honey mixture into the bowl in a steady stream.
Turn the mixer up to high and continue beating until the mixture triples in volume, about 5-10 minutes.
Transfer the marshmallow mixture into the pan, on top of the crust.
Smooth out the marshmallow with spatula.
Let sit uncovered for 6-8 hours so the marshmallow sets and dries.
To make the chocolate layer, melt the chocolate and coconut oil in a heatproof bowl over just simmering water.
Cool slightly then pour the chocolate mixture over the top of the marshmallow layer.
Refrigerate for 4–5 hours or until set.
Using a sharp knife, cut into bars and serve.