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Vegan S'mores Bars

  • Author: Alexis | Hummusapien
  • Prep Time: 20 mins
  • Cook Time: 1 min
  • Total Time: 21 mins
  • Yield: 9-12 1x


These easy S'mores Bars are made with oats, graham crackers, and cashew butter for a healthier spin on the classic! With a rich chocolate layer and gooey marshmallows, kids and adults of all ages will adore them. Vegan and gluten-free option.



For the bars:

  • 2 cups Bob's Red Mill old-fashioned oats (certified gluten-free if necessary)
  • 4 full sheets of graham crackers (certified gluten-free if necessary)
  • ¼ tsp salt
  • 3 tbsp pure maple syrup
  • ½ cup cashew butter (can sub almond butter)
  • ½ cup almond milk

For the chocolate topping:

  • 3/4 cup chocolate chips (dairy-free if necessary)
  • 1 1/2 tbsp coconut oil
  • 1 tbsp cashew butter

For the marshmallow topping:

  • 10-12 vegan marshmallows, sliced into fourths, or mini marshmallows to cover (vegan if necessary)


  1. Line an 8x8 inch square baking dish with parchment paper going both ways.
  2. Place oats and graham crackers in a food processor or blender (I used my Nutribullet). Process until a flour-like consistency is achieved. Dump into a large bowl and add salt, stirring to combine.
  3. Add maple syrup, cashew butter, and almond milk. Stir until you have a ball of "dough." Using wet hands, press evenly into prepared baking dish.
  4. Make chocolate coating by placing chocolate chips, coconut oil, and cashew butter in a medium microwave-safe bowl. Microwave in 20-second intervals for about a minute, or until melted, stirring each time. Pour chocolate over bars and use a spatula to spread evenly. Freeze for an hour.
  5. Once the chocolate has set, gently remove the bars from the baking dish and transfer to a baking sheet, removing parchment paper. Top with halved marshmallows. Broil for about 45 seconds to a minute or until marshmallows are browned. Watch closely to avoid burning.
  6. Remove from oven and carefully slice into 9-12 bars. If you want the chocolate to firm up again, feel free to re-freeze until set. Store covered on the counter for up to 24 hours or refrigerate for longer.

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