Almond Butter Fudge S’mores Bars {GF, DF}

Recipe for Almond Butter Fudge S’mores Bars

  • 2 cups of gluten-free graham crackers (pulsed in a food processor) I use this brand
  • 1/3 cup of melted coconut oil
  • 1/2 cup of creamy almond butter
  • 1 cup of melted cacao butter (I use this brand )
  • 1/3 cup of maple syrup
  • 3 tbsp of cocoa powder
  • pinch of sea salt
  • marshmallows (I use this brand)


  1. Preheat oven to 350 degrees.
  2. Start by adding the graham crackers to a food processor along with the coconut oil and blend until it looks like wet sand.
  3. Take this graham cracker mixture and pat it down onto a 9×9 inch square pan (lined with parchment paper) Press hard to form a crust around the bottom of the pan.
  4. Bake this graham cracker crust for 20 minutes.
  5. While that is baking, mix together almond butter, cacao butter, maple syrup, and cocoa powder in a pan under low heat until it is all blended and melted.
  6. Pour this mixture over the graham cracker crust and let it sit for 15 minutes.
  7. Top with marshmallows and place in the refrigerator overnight.
  8. Slice into squares and enjoy!

Store the rest in the freezer…that’s if you don’t eat them all right away 😉

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