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single toasted smores bar on a spatula

S'mores Bars

These gooey, rich, chocolatey s'mores bars are guaranteed to have you reaching for more - without the guilt! Seriously. Each slice has over 7g of protein and 35% of your daily fiber needs! So go ahead, have s'more :)
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Prep Time 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 323
Ingredients Equipment Method Notes

Ingredients
  

Base Layer
  • 2 cups old fashioned rolled oats
  • 1 ½ cups pecans
  • 15 medium medjool dates
  • ½ tsp salt
Chocolate Layer
  • ⅞ cup dark chocolate chips
  • 1 can black beans
  • 2 medium medjool dates
Marshmallow Meringue
  • ½ cup aquafaba (canned chickpea water)
  • ¼ cup powdered sugar
  • ½ tsp cream of tartar

Equipment

  • 1 Kitchen torch

Method
 

Base Layer
  1. Add all the base ingredients (oats, pecans, dates, salt) to a food processor or blender and pulse to combine.
Chocolate Layer
  1. Drain the liquids from the can of black beans directly into a clean food processor or blender. Blend on high until the liquid has expanded and lightened in color (~3-5 minutes)
  2. With the blender running, slowly add in the black beans, one spoonful at a time.
  3. While the blender is running, add in the two dates.
  4. Melt the chocolate chips in a microwave safe bowl. Use 30 second intervals, stirring gently between each interval. Do not overheat or else the chocolate will seize up and difficult to use.
  5. Pour the melted chocolate into the black bean mixture while the blender is running.
Assembly
  1. Press the base layer firmly into a lined 8x8 baking dish.
  2. Pour the chocolate mixture on top. Use a spatula to spread evenly.
  3. Pop the bars in the fridge while you make the marshmallow meringue.
Marshmallow Meringue
  1. Using chilled cans of chickpeas, drain the aquafaba into a large mixing bowl.
  2. Add in the cream of tartar and, using a hand mixer, start beating the mixture on high. Beat for about 3-4 minutes before adding the powdered sugar.
  3. Add the powdered sugar and continue to beat the mixture on high speed until the meringue becomes glossy and opaque. We're looking for the classic "stiff peaks" to form. This process will take upwards of 10 minutes, so be patient.
Torching the Bars
  1. Spread the marshmallow meringue on top of the chocolate layer in dollops.
  2. Immediately after topping the bars with meringue, torch the tops using a kitchen torch in slow, circular motions, keeping the flame about 1 inch from the meringue.
  3. Slice into 16 bars and serve, torching individual bars to a darker color as desired.

Notes