Gluten Free Lemon Coconut S'mores Bars with Almond Crust
Layered dessert bars featuring a spiced almond flour crust, homemade lemon-honey marshmallow filling, and dark chocolate ganache topped with toasted coconut. Perfect for those avoiding gluten who still crave the classic s'mores experience. The bright lemon oil cuts through the rich chocolate while turmeric adds golden color to the fluffy marshmallow layer. Ideal for potlucks, picnics, or when you want an impressive make-ahead dessert that serves a crowd.
Ingredients
- 1 cup almond flour
- 2 tbsp arrowroot starch
- ¼ cup maple syrup
- ¼ cup ghee, melted
- ½ tsp vanilla extract
- 1 tsp cinnamon
- 1 cup water, divided
- 3 tbsp gelatin
- 1 cup honey
- 1 tsp lemon oillemon extract1:2accessible
extract is less potent than oil
- ¼ tsp turmeric(optional)
- ⅓ cup coconut, shredded
- 1 cup chocolate chips, dairy-free
- ¼ cup coconut cream
Instructions
- 1
Preheat oven to 350 F and line 8x8 baking dish with greased parchment
- 2
Combine crust ingredients in large bowl and stir until fully incorporated
- 3
Press batter evenly into baking dish and bake for 18-20 minutes until lightly golden
- 4
Remove from oven and cool completely
- 5
Sprinkle gelatin over 1/2 cup water in small bowl, stir gently and set aside
- 6
Heat honey with remaining 1/2 cup water in medium pot to 235-240 F on low heat
- 7
Remove from heat and slowly whisk honey mixture into gelatin mixture on high speed
- 8
Continue whisking on high until stiff peaks form
- 9
Add turmeric and lemon oil, whisk briefly to combine and taste for flavor
- 10
Pour marshmallow mixture over cooled crust and refrigerate 3-4 hours until set
- 11
Preheat oven to 325 F and toast coconut on parchment-lined baking sheet for 4-8 minutes
- 12
Melt chocolate and coconut cream in microwave or double boiler
- 13
Cool ganache slightly then spread over marshmallow layer
- 14
Sprinkle with toasted coconut and refrigerate 1-2 hours until set
- 15
Transfer to cutting board and cut into desired portions, serve chilled
Tips
Use a candy thermometer for accuracy when heating honey mixture to prevent over or under-cooking the marshmallow base
Allow each layer to cool completely before adding the next to prevent melting and ensure clean, distinct layers
Cut with a sharp knife wiped clean between cuts for neat squares
Good to Know
refrigerate covered up to 5 days, flavors improve after first day
make up to 3 days ahead, add ganache and coconut day of serving for best texture
serve chilled directly from refrigerator, cut just before serving
Common Mistakes
allow each layer to cool completely to avoid melting
monitor honey temperature closely to avoid hard or soft marshmallow texture
toast coconut carefully as it burns quickly
Substitutions
Dairy-Free Swaps
General Alternatives
extract is less potent than oil
FAQ
Can I make these without gelatin for vegetarian option?
Yes, substitute with agar powder using 1 tablespoon agar to 3 tablespoons gelatin, though texture will be slightly firmer than traditional marshmallow.
What if I don't have lemon oil available?
Use lemon extract at double the amount, or fresh lemon zest from 2 lemons, though oil provides the most concentrated flavor without added moisture.
How long will these bars keep in the refrigerator?
Store covered for up to 5 days, though the marshmallow layer may start to weep slightly after day 3, and chocolate may develop bloom.