Eosinophilic Esophagitis Friendly Vegan S'mores Bars
Total time1 hr 35 min
Prep time20 min
Cook time15 min
4.7(6)
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Learn more →Ingredients
16 servings
For the crust
- 1 ½ cups vegan graham crackers, finely crushed
- 3 tbsp organic cane sugar
- ¼ tsp salt
- 5 tbsp vegan butter, melted
For the chocolate layer
- 1 cup vegan chocolate chips
- ½ cup full-fat coconut milk
- 1 tbsp vegan butter
- 1 tsp vanilla extract
For the topping
- 2 cups vegan marshmallows
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides to use as handles.
- 2
In a food processor, pulse the vegan graham crackers until they form fine, even crumbs. Transfer to a mixing bowl and stir in the organic cane sugar and salt. Pour in the melted vegan butter and mix until the crumbs are evenly moistened and hold together when pressed.
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