Servings 16 bars
- 9 graham crackers (one sleeve in a general 3-sleeve box)
- ⅓ cup coconut sugar
- 6 tablespoon coconut oil melted
- ½ teaspoon cinnamon
- 1 cup dairy free chocolate chips Lily's
- ½ can coconut cream
- ¼ cup coconut sugar
- 2 cups marshmallows use Dandie's if vegan
Preheat the oven to 350F. You will pre-bake the crust before you bake the s'more bars in the oven.
Pulse the graham crackers, coconut sugar and cinnamon in a food processor until you get fine crumbs. Add in coconut oil and combine until consistently mixed.
Press graham cracker mixture into an 8X8 Pyrex dish lined with parchment paper or sprayed with coconut oil spray.
Bake s'mores graham cracker crust for 5 minutes while preparing coconut cream mixture.
Mix coconut cream with ¼ cup coconut sugar until well incorporated. Once graham cracker crust is pre-baked spread coconut cream mixture on top of s'mores graham cracker crust.
Top with chocolate chips and 1 cup of marshmallows. Bake for 20 minutes then add remaining marshmallows. Bake additional 10 minutes then top with tiny pieces of Lily's chocolate bars.
Serving: 1bar | Calories: 255kcal | Carbohydrates: 36.5g | Protein: 2.3g | Fat: 10.2g