No-Bake S'mores Bars

By Maeve Holmberg


Graham Cracker Crust
1 cup Ezekiel cereal
¼ cup raw almonds
3 dates
7 tbsp water

Chocolate Layer
2 cups hazelnuts
2 tbsp cacao powder
1 tbsp coconut oil, melted
1 tbsp unsweetened almond milk
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp salt

Marshmallow Layer
1 cup raw cashews
1 tsp vanilla extract
8 oz extra firm tofu
2 tbsp coconut oil, melted


For the Graham Cracker Crust
1. Blend all ingredients for the graham cracker crust together (except the water) in a blender/food processor until a crumble is formed. Add in water, then blend until smooth.
2. Line a loaf pan with parchment paper and spread the graham cracker crust mixture on the bottom.

For the Chocolate Layer
1. Preheat oven 350ºF and line a baking sheet with parchment paper. Add hazelnuts in a single layer and roast 12-13 minutes.
2. Place hazelnuts in large kitchen towel to cool, then rub with the paper towel to remove the skin from the nuts.
3. Blend in a blender/food processor with all the other ingredients for the chocolate layer until smooth. Spread evenly on top of graham cracker crust.

For the Marshmallow Layer
1. Pulse cashews in a blender until they form a powder. Next, add in all ingredients for the marshmallow layer and blend in blender. Once smooth, spread evenly on top of chocolate layer. Place the loaf pan in the freezer to freeze 2 hours.

Cut into slices and enjoy!

Maeve Holmberg

*The Food For Life product in this recipe is Yeast Free, Sprouted Grains, Vegetarian or Vegan. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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