In honor of National S’mores Day, why not indulge in these decadent, rich dessert bars? Unbelievably healthy yet so delicious, these vegan s’mores bars are great warm or chilled. They are gluten-free, dairy-free, oil-free, and the contain no refined sugar! For the dark chocolate lovers, these fudgey squares are absolutely for you.




At just 150 calories a bar, they are sure to kick any s’mores craving with a quick hit of deep chocolate paired with a hint of cinnamon—and you don’t even need a camp fire to make them. The perfectly browned marshmallows round it all out, making these bars irresistible. This healthy vegan recipe will certainly leaving you asking, “May I have som’more?”

Photos by Kim Capella



Vegan S'mores Base Layer
  • 1 cup oat flour
  • 1/2 cup all-natural almond butter
  • 3-4 tablespoons water
  • 1/4 teaspoon cinnamon
  • pinch sea salt (optional)
Vegan S'mores Top Layer
  • 1/3 cup coconut flour
  • 1/2 cup buckwheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup ground flaxseeds
  • 1/4 cup baking stevia
  • 3/4 cup canned pumpkin puree
  • 1 cup unsweetened almond milk
  • 1/4 cup vegan chocolate chips (optional)
  • 40-50 vegan mini marshmallows (56 g), for topping


  1. Preheat the oven to 350°F. In a small bowl, mix the oat flour with almond butter. (If you do not have oat flour, you can also use a small blender like a magic bullet to grind up raw oatmeal into a flour. 1 cup of raw oats equates to 1 cup of oat flour.) One tablespoon at a time, mix in the water until everything is well blended but thick like cookie dough. Once evenly blended, add the cinnamon and a dash of sea salt and mix.

  2. Lightly spray a 9×9-inch baking dish with nonstick spray or coconut oil and press the base layer dough down. Make sure you press it from edge to edge to form a thin layer.

  3. Make the top layer batter now. In a medium sized bowl, stir together the dry ingredients (coconut flour, buckwheat flour, coconut powder, flax seeds, and stevia—if preferred, you can use¼ cup maple syrup instead of ¾ cup baking stevia). Once mixed, add the pumpkin puree and almond milk and mix again, then lightly fold in the chocolate chips.

  4. Pour the chocolate batter into the 9×9 baking dish on top of the base layer. Top with marshmallows.

  5. Bake at 350°F for 30-35 minutes. At the end, broil for 30-60 seconds to lightly brown the marshmallows.

  6. Let cool 10 minutes, cut into 12 bars, and enjoy!

Nutritional Information

Total Fat
Saturated Fat
Dietary Fiber

12 servings