Gluten Free S’mores Protein Bars
These gluten-free s’mores protein bars are the best protein dessert you’ll ever have! They’re made with a gluten-free graham cracker crust, protein marshmallows, and a dairy free chocolate ganache.
Protein desserts are all the rage right now, and I’ll be honest, I resisted it for a bit. If I’m eating dessert, I just want dessert! I don’t want something that’s going to taste chalky. But recently, I was thinking about whether or not I could combine my gluten-free s’mores bars, and marshmallow protein bars. And guess what… it works, and it’s amazing! 🥲👏
These gluten-free s’mores protein bars legit taste like dessert, but have an extra 19 grams of protein per bar!
Table of contents
Why these s’mores protein bars are the best protein dessert ever
- They have 19 grams of protein per serving! That much protein for a dessert is a major win in my book. Not only does it help make it more filling, but it also helps me meet my bottom line protein goals for the day.
- Bakery vibes but gluten-free and dairy-free. These bars taste like something you’d get at a fancy bakery, but they’re totally gluten and dairy-free!
Ingredients
See the recipe card below for full information on ingredients and quantities.
- Almond Flour, Arrowroot Starch, and Honey. These are the main ingredients for the crust. You should be able to use tapioca starch for arrowroot starch, but I haven’t tested any other substitues.
- Gelatin. I like to use this gelatin!
- Cane Sugar. I find that cane sugar is the best option to sweeten the bars without changing the color, or having to bring it to a certain temperature. The next best option is golden coconut sugar if you want to avoid any cane sugar.
- Protein Powder. For dairy-free protein powder, I like to use either Unflavored or Vanilla (use code UNBOUND for 15% 0ff)
- Dairy-Free Chocolate Chips. I like to use these dairy-free chocolate chips!
- Coconut Cream. You can either use the cream that hardens on the top of a can of coconut milk when left in the fridge overnight or Arroy-D coconut cream which is my personal favorite!
Substitutions & Modifications
- Oat milk. This would be the next best swap for almond milk!
- Nut-free graham cracker crust. A recipe like the crust used in these paleo pumpkin pie bars would be a good swap if you need to make this recipe nut-free.
How to make Gluten Free S’mores Protein Bars
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Combine the ingredients for the crust in a large bowl and stir until fully incorporated. Press the batter into the baking dish and bake. Remove the pan from the oven and set aside to cool.
Step two. Combine the almond milk, gelatin and cane sugar. Allow to set for 4-5 minutes for the gelatin to harden. Then place on the stove on medium-low heat and whisk.
Step three Allow to cool slightly before adding the mixture to a stand mixer and whisk on high for 30 seconds. Add the vanilla extract, and protein powder and whisk on high for 2-3 minutes or until stiff peaks form.
Step four. Pour the prepared marshmallow mixture into the prepared baking dish. Allow to set in the fridge to set.
Step five. Combine the chocolate and coconut cream in a bowl and melt. Allow the ganache to cool slightly before pouring over the marshmallow layer.
Step six. Transfer to the fridge to set and then cut into slices.
Tips & Tricks
- The time needed to whip the marshmallows will vary depending on the tools you use. For a stand mixer, they will get thick a lot faster and you’ll only need a few minutes. If you’re whipping them with a hand mixer, you’ll likely need more time. What you’re looking for are stiff peaks to form and for the mixture to thicken!
- Once you whip the marshmallow, work fast to pour it onto the graham crust. The biggest mistake I see with marshmallows is that most people overwhip them or let them sit too long before transferring to the prepared baking dish. This creates a chunky texture. Marshmallows set fast, and it’s easy to over-whip them. Once you see stiff peaks form, stop whipping! Your marshmallow should pour evenly, and you shouldn’t ever have to level it with a silicone spatula to flatten them.
Recipe FAQS
If you’re whipping the marshmallow with a hand mixer, your marshmallow will take longer to thicken. Just keep going until stiff peaks form and it gets thick.
You could easily apply the same idea to regular flour and dairy, but the ingredients would not swap 1:1. It would take a lot of tweaking.
These bars definitely need to stay in the fridge! They don’t store amazing past a day or so, so be sure to share them!!
If you tried these Gluten Free S’mores Protein Bars or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Other Gluten-Free S’mores Recipes to Try…
Gluten Free S’mores Protein Bars
Ingredients
For the crust
- 1 cup almond flour
- 2 tbsp arrowroot starch
- 3 tbsp honey
- ¼ cup coconut oil, melted
- ½ tsp vanilla extract
For the protein marshmallow
- 2 cups almond milk
- ⅓ cup gelatin
- ⅓ cup cane sugar, see notes
- 1 tsp vanilla extract
- 5.5 tbsp protein powder, see notes
For the ganache
- 1 cup dairy-free chocolate chips
- ¼ cup coconut cream
Equipment
Instructions
For the crust
- Preheat the oven to 350 F and line an 8×8″ baking dish with lightly greased parchment paper.
- Combine the ingredients for the crust in a large bowl and stir until fully incorporated. The batter should be fairly wet and sticky.
- Press the batter into the baking dish until it evenly covers the bottom. Transfer to the oven and bake for 18-20 minutes, or until lightly golden brown.
- Remove the pan from the oven and set aside, allow the crust and the pan to cool to the touch.
For the marshmallow layer
- Using a medium pot, combine the almond milk, gelatin and cane sugar. Allow to set for 4-5 minutes for the gelatin to harden.
- Place on the stove on medium-low heat and lightly whisk for 2-3 minutes or until the mixture is a thick liquid.
- Allow to cool slightly before adding the mixture to a stand mixer (alternatively, you can use a hand mixer) and whisk on high for 30 seconds. Add the vanilla extract, and protein powder and whisk on high for 2-3 minutes or until stiff peaks form. Note that this may take longer with a hand mixer depending on the power of your handmixer.
- Pour the prepared marshmallow mixture into the prepared baking dish. Allow to set in the fridge for at least an hour or until or set. It should be soft and springy to the touch.
For the ganache
- Combine the chocolate and coconut cream in a bowl and melt in the microwave in 20-second intervals, stirring each round, or over a double boiler.
- Allow the ganache to cool slightly (you don’t want it to be steaming or the marshmallow can melt) before pouring over the marshmallow. Use a rubber spatula to evenly spread the chocolate over the marshmallow.
- Transfer to the fridge to allow to harden for 1-2 hours.
- Once the ganache is set, remove from the fridge and carefully transfer to a cutting board. Cut into 9 large slices, and 18 small slices and serve chilled!
