It’s mid June, which means I am more than ready to roast some S’mores over an open fire. Until I get a weekend off to go camping I’m staying on track with my nutrition and enjoying a slice of my Low Carb S’mores Bars. Have you ever tried Walden Farms? They carry a line of products that are all calorie free! Don’t ask me how they do it because I don’t have a clue, but it’s nice to use every once in a while when trying to make a healthy version of something like a marshmallow (which I still can’t figure out). So I picked up a jar of Walden Farms Marshmallow Dip at my local Albertsons for around five bucks.
I got almost all of the products I used from Vitacost.com. You can even pick up the coconut butter and the Walden Farms marshmallow dip I used in this recipe at Vitacost.com
- 3/4 Cup Almond Flour
- 1/2 Cup Coconut Flour
- 1/4 Cup Flax Seed Meal
- 1/4 Cup Coconut Sugar
- 1 tbsp Honey
- 1/2 tsp baking powder
- 1 tsp Cinnamon
- 1 whole egg
- 1/2 Cup Walden Farms Calorie Free Marshmallow Dip
- 1 Scoop Vanilla Whey Protein Powder (I used Quest Nutrition)
- 1/2 Cup Nikki’s Dark Chocolate Fudge Coconut Butter (or 1/4 Cup Coconut Oil, 1/4 Cup Cocoa Powder, 2 tbsp. Honey)
- Chocolate Chips for sprinkling.
Pre-heat oven to 300F. Using a fork, mix all graham cracker layer ingredients together starting with all dry ingredients. Mix until dough forms. Press dough flat into the bottom of a loaf pan lined with parchment paper. If you use a silicone mold then you don’t need the parchment paper. Bake for 17 minutes. Remove from oven and let it cool for 5 minutes. Place the entire pan in the freezer while you mix together the marshmallow layer. Spread an even layer of marshmallow over the graham cracker. Return to the freezer for 10 minutes. Add chocolate layer and chips. Freeze for at least an hour. Let sit at room temperature for 5 minutes before cutting into bars and serving. Enjoy!