No-Bake S'mores Bars
By Maeve Holmberg
Graham Cracker Crust
1 cup Ezekiel cereal
¼ cup raw almonds
3 dates
7 tbsp water
Chocolate Layer
2 cups hazelnuts
2 tbsp cacao powder
1 tbsp coconut oil, melted
1 tbsp unsweetened almond milk
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp salt
Marshmallow Layer
1 cup raw cashews
1 tsp vanilla extract
8 oz extra firm tofu
2 tbsp coconut oil, melted
For the Graham Cracker Crust
1. Blend all ingredients for the graham cracker crust together (except the water) in a blender/food processor until a crumble is formed. Add in water, then blend until smooth.
2. Line a loaf pan with parchment paper and spread the graham cracker crust mixture on the bottom.
For the Chocolate Layer
1. Preheat oven 350ºF and line a baking sheet with parchment paper. Add hazelnuts in a single layer and roast 12-13 minutes.
2. Place hazelnuts in large kitchen towel to cool, then rub with the paper towel to remove the skin from the nuts.
3. Blend in a blender/food processor with all the other ingredients for the chocolate layer until smooth. Spread evenly on top of graham cracker crust.
For the Marshmallow Layer
1. Pulse cashews in a blender until they form a powder. Next, add in all ingredients for the marshmallow layer and blend in blender. Once smooth, spread evenly on top of chocolate layer. Place the loaf pan in the freezer to freeze 2 hours.
Cut into slices and enjoy!
