Chocolate Covered S’mores Bites (gluten free & dairy free)

A fun and delicious S’mores Bite without the bonfire! A buttery, crumbly “graham” base, topped with a layer of fluffy, healthier, homemade marshmallow, cut into bite-sized pieces and covered in dark chocolate. These S’mores Bites are just plain ole yummy made without corn syrup, gluten-free, dairy-free, and nut-free!

What Do These Chocolate Covered S’mores Bites Taste Like?

If you’re ever had a S’mores, well it tastes very similar to that, just without the toasted marshmallow. And while, usually, I’d argue that that is the best part of a S’mores, the combination of the graham-like base, the fluffy marshmallow, and the dark chocolate creates the perfect ratio of the 3 key S’mores ingredients that you won’t be missing that charred mallow. The graham cracker-inspired base is wonderfully crumbly, buttery (even though there is none in the recipe), and perfectly flavorful. The base is topped with a modified version of my Healthier Homemade Marshmallow making a light, fluffy, and perfectly chewy marshmallow, but made with healthier ingredients than your typical homemade mallows. And if this is the first time you’ll be enjoying a homemade marshmallow, you’re in for a treat! There’s absolutely no comparing the joy of homemade to a store bought marshmallow. Then, to complete the S’mores trifecta, we cover the bites in dark chocolate to create a glorious chocolate shell. If you could ever take a bite out of heaven, this is how I imagine it would taste.

What Ingredients Are Used to Make These Healthy S’mores Bites?

These S’mores Bites are made with better-for-you ingredients! I would not say these are “healthy” they are “healthier” than a conventional recipe. They contain no refined flours or oils, and are dairy free, egg free, and nut free. Conventional marshmallows are made with corn syrup and white sugar, these are made with organic cane sugar and agave or maple syrup. Here’s a look at the ingredients and some possible variations/substitutes:

• Cassava Flour – An unprocessed flour that is gluten, grain, and nut free and gives the graham a great chewy texture. I use and love Otto’s.
• Brown Rice Flour – Used in the graham cracker base instead of graham flour, which is made from wheat and so not gluten free. The brown rice flour gives the base a rich grainy flavor.
• Coconut Sugar – The best granulated sweetener for refined sugar free baking. I use and love Nutiva’s Coconut Sugar for the reasonable pricing and excellent quality.
• Cinnamon – Added flavor for the graham base!
• Baking Powder – This recipe uses no eggs, so baking powder helps give the base some lift.
• Coconut Oil – To give the graham base a wonderful buttery-ness without any dairy. Use refined coconut oil if you want to avoid any coconut flavor.
• Maple Syrup – Adds moisture and sweetness to the graham base.
• Grass-Fed Gelatin – This is what makes the marshmallow that wonderfully fluffy texture. I use and love Great Lakes brand for gelatin and collagen. It’s kosher and grass-fed meaning it’s of higher quality.
• Organic Cane Sugar – Used to sweeten the marshmallow. Typically regular white sugar is used, but I use organic cane sugar as it’s a less refined version but similar in flavor and can still handle high heats needed to make the marshmallow.
• Agave – To lower the amount of cane sugar used, the marshmallow is sweetened with agave syrup. Or substitute maple or honey in equal amounts if you prefer.
• Vanilla – To flavor the marshmallow!
• Salt – To offset the sweetness in the graham base and the mallow.
• Dark Chocolate – Use any chocolate chips, melting wafers, or chocolate bar chopped into chunks you like for the coating! I used Guittard’s Extra Dark Melting Wafers because I love the quality of their chocolate. Use your favorite coconut sugar sweetened chocolate to lower the amount of refined sugar free (these would be great).

How To Make Chocolate Covered S’mores Bites!

This recipe is not a one-bowl hero, but it is very much worth the steps, dishes, and patience because the resulting S’mores Bites are everything that is good in life in one single treat. Here’s an overview of how to make these S’mores Bites:

1. Make the graham base. Just mix the dry ingredients together, then mash in the coconut oil and maple syrup. This can be done in a food processor or in a large bowl with a fork or a pastry cutter. I made this in a bowl with a fork and well, it takes a bit of elbow grease, but that way makes the least possible amount of dishes. The easiest, ideal way would be the food processor. Looking back, I’d go with the food processor if you have the option.
2. Bake the graham base. 
3. Make the marshmallow. You will need a candy thermometer for this step. Making homemade marshmallows is actually fairly simple! If this is your first time making homemade marshmallows, I highly recommend babysitting the candy thermometer while it reaches the necessary temperature. Even though this takes a few minutes and it’s tempting to say, walk away and fold some laundry/check your phone/make a snack/do anything else, I don’t recommend it. Just hang out next to the boiling syrup to make sure you don’t end up cleaning a pot of burnt sugar. Because that’s never fun.
4. Pour the marshmallow over the graham base. Depending on your baking dish size and the amount of mallow to graham you like, you might have some marshmallow fluff leftover. Make bonus marshmallows and either pour it into another smaller parchment lined and tapioca sprinkled dish, like a loaf pan, OR put it into a piping bag to make mini mallows! Instructions for this in the recipe notes.
5. Let the marshmallow set. This is the hardest part. Let it set for at least 4 hours, preferably overnight.
6. Cut the s’mores into bites! Cut them into any shape/size you like! I went with 2 inch squares.
7. Melt the chocolate.
8. Coat the s’mores. I found this little $13 set of decorating tools to be very useful and perfect for coating the bites. I use the set more often that I anticipated. The drawing spoons are great for pouring the chocolate over the bites and the offset spatula is perfect for pushing the chocolate around the edges. Or just use a spoon and a knife!
9. Let chocolate set, then enjoy!

Once the chocolate is firm, store these in a cool dry place, in an airtight container, for 2-3 days. Afterwards move to freezer for longer storage.

These healthy(ish) Chocolate Covered S’mores Bites are the perfect way to enjoy all the yummy goodness of the classic summer treat without the bonfire! And while I am a S’mores purest at heart, I must say, these might be the best interpretation of S’mores I’ve had yet! It’s chocolate, marshmallow, and “graham-y” goodness in the perfect bite and still made a bit healthier!

gluten free, dairy free, nut free, egg free

S’MORE S’MORES STUFF!

• Healthier S’mores Stuffed Cookies (gluten, grain, dairy free)
• Healthier S’mores Cookies (nut free, grain free)
• S’mores Cookie Bars (gluten free, nut free, dairy free)

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If you made this recipe, please spread the love by leaving a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!

5 from 1 vote

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Chocolate Covered S'mores Bites

These healthy(ish) Chocolate Covered S'mores Bites are the perfect way to enjoy all the yummy goodness of the classic summer treat without the bonfire! A graham-y base topped with fluffy healthier homemade marshmallow, and covered in dark chocolate. Made without corn syrup!

gluten free, nut free, egg free, dairy free

Ingredients

Graham Base

• 1 cup (130 grams) cassava flour
• 1/4 cup (39 grams) brown rice flour
• 1/4 cup (36 grams) coconut sugar
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup (120 grams) coconut oil chilled slightly if liquid
• 1/4 cup (60 grams) maple syrup

Marshmallow Layer

• 1/2 cup water, divided
• 1 tbsp + 1 tsp gelatin
• 1 cup cane sugar
• 1/3 cup agave or maple syrup
• 2 tsp vanilla
• dash of salt
• tapioca or arrowroot flour for dusting about 1-2 tbsps

Chocolate Coating

• 2 cups chocolate chips, melting wafers, or chunks
• 2 tsp coconut oil

Instructions

1. Heat oven to 350 degrees and prepare an 8 or 9 inch square baking dish by lining with parchment paper, leaving a 1 inch overhang off the sides.

2. In a food processor, pulse the cassava, brown rice flour, coconut sugar, cinnamon, baking powder and salt together a few times until well combined. Add the coconut oil and maple syrup and pulse until a soft and sticky mixture is form. It should stick when pressed together. To mix by hand, mix the dry ingredients together in a large bowl. Then mash the coconut oil and maple syrup into the dry mixture with a large fork or pastry cutter until a crumbly mixture forms.

3. Pour the graham base into the prepared baking dish and press down in the pan to create an even layer.

4. Bake for 24-26 minutes or until the base is crisp on top and a slightly darker golden brown all over. Remove from oven, let cool.

5. While the base is cooling, make the marshmallow.

6. In the bowl of a stand mixer, with whisk attachment, gently stir 1/4 cup of water with the gelatin and let stand.

7. Arrange a candy thermometer on a small pot (ensuring the thermometer is not touching the bottom of the pot) and add the remaining 1/4 cup of water, cane sugar, and agave and cook over medium high heat.

8. Cook the mixture until it reaches 240 degrees (this will take a few minutes, but be sure to watch the pot). Once it reaches this temperature, promptly remove from the heat.

9. Turn the mixer to low and while running, slowly (and carefully) pour the hot sugar mixture down the side of the mixing bowl into the gelatin. Once sugar mixture has all been poured into the bowl turn the mixer to medium high speed.

10. Whisk until the mixture is white, thick, and fluffy, about 7-8 minutes.

11. Add in the vanilla and salt and continue to whisk on high for another 1-2 minutes. The mixture should be glossy, thick, and just slightly warm.

12. Using a lightly greased rubber spatula pour the marshmallow on top of the graham base and spread into an even layer. Depending on the size of your pan and the amount of graham to marshmallow ration you like, you may have some extra marshmallow fluff. See notes for options.

13. Dust the top of the marshmallow with about 1 tbsp of tapioca flour and let set for at least 4 hours, ideally overnight.

14. Once the marshmallow has set, brush, shake or wipe away any excess tapioca.

15. Using the parchment paper overhang, lift the graham and marshmallow out of the baking dish. Cut into desired shape/size. (I find 2 inch squares to be the ideal size.) A lightly greased knife will help making clean cuts.

16. Melt the chocolate over a double boiler or in short 5 second bursts in the microwave. Once melted, stir well, add the coconut oil and mix again until shiny and smooth. Let cool for a few minutes.

17. Pour 1/3 of the chocolate into a small bowl.* First dunk the bottoms of the base in the smaller amount of chocolate and place on a parchment lined plate or baking sheet. Once all bottoms have been coated, place briefly in the fridge to quickly set the chocolate base.

18. Once the base is set, spoon chocolate over the top of the marshmallow until it starts to spill over the edges. Use a knife or off-set spatula to guide the chocolate around the edges of the S'mores Bites.

19. Once all the bites have been coated, place back in the fridge to set. Once chocolate if firm, enjoy!

Recipe Notes

Once the chocolate has set, store these in a cool dry place or the fridge, in an airtight container, for 2-3 days. Afterwards move to freezer for longer storage.

Helpful Kitchen Tools (affiliate links): 8 inch square pan, candy thermometer, decorating set for chocolate coating, silicone spatula, kitchen scale

Got Extra Marshmallow Fluff?

Either pour the extra fluff into a smaller dish that is lined with parchment paper and dusted with tapioca flour all over. A loaf pan or even a plate is fine. Once it has set, cut into desired shape/size and dust each mallow with additional tapioca. 

OR make mini marshmallows! Place extra fluff in a piping bag, pipe into a snake shape on a parchment lined and tapioca dusted baking sheet. Let set and follow above directions for cutting. 

Chocolate Coating Tips:

Let chocolate cool - To ensure a thicker coating of chocolate let the chocolate cool for a few minutes after it's melted before coating the bites. The chocolate will thicken and make it much easier to guide the chocolate around the edges of the bites. 

Separating the chocolate - When coating the bottom of the S'more bites, a bit of the base will get into the chocolate. This will change the texture of the melted chocolate and make it difficult to coat the tops. So even though it makes another dish, this is highly recommended for a smooth/even chocolate coating. 

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