…I know, I know, the camping season is long over! And with it we’ve farewelled all the barbecuing and the marshmallow roasting until the next summer…
But… you know what? I haven’t really gotten to roast any marshmallows this past summer…
Why? Um… Because I refuse to be lured by those fluffy, but oh-so-sugary corn-syrupy treats! 🙂 And although as you hopefully know I am against ALL sorts of EXTREMES when it comes to staying in shape… And with that I’d NEVER tell anyone to quit eating their favorite candy or marshmallows for good. I believe that enjoying a little bit of sugar is totally FINE! But… as long it’s A LITTLE BIT. Not a 10-oz bag! …And this is where my personal problem lies: For me it’s just too hard having to control myself that much. For me (and it’s just ME, you MAY be DIFFERENT) – I’d rather be enjoying a lot of something that’s not that sugary, high-calorie and… unhealthy than worrying about having devoured too many pieces of something that is only safe to be enjoyed in small doses… 🙂But… you know also what? I LOVE-LOVE-LOVE an idea of eating marshmallows (as you probably know from these Healthy Marshmallow Dessert and Strawberry Marshmallow Soufflé posts)!And so, I’ve been brainstorming a healthy S’Mores-Something remake idea for awhile now.…Because what could possibly be better than the sweet and cloudy marshmallows? The S’Mores… I LOVE everything about them: their very intriguing name, their texture, the perfect mixture of the crunchy crust, the creamy-gooey fudge and the heavenly-airy marshmallows on top!Everything… um… besides the guilt associated with eating this super-high-calorie sugary treat of course… But… you hopefully already know my answer to that problem, don’t you? 🙂So finally now that I found myself suddenly caught with an excess of gram crackers that my kids made me recently buy (and that they all of a sudden decided to stop eating because that cracker box is really huge and they wanted “something different such as some ice-cream” for a change in their dessert menu… Well, I can’t blame them because anyone can get bored of eating the same old thing for dessert every day when there are so many other amazing options in this world:) And besides, my boys aren’t being wasteful: they just know that their very creative mom 🙂 will always put an excess of something like the whole wheat gram crackers in use!)……This is when I’ve finally decided to make my own version of the S’Mores Bars. A healthy one, of course 🙂 !
Yes, I just had to take this challenge and make the S’Mores Bars that I could actually eat… for breakfast! …Or as a late-night treat. Without feeling super-guilty about it…And you know what? I hope you’re proud of me! Because these beauties not only look just as any S’Mores Fudge Bars should look: super-scrumptious… Not only they taste GOOOO-OOD (You know how I know it? My kids ate a half of them already! And I had a couple of them, too. Yes, for breakfast!)…… The biggest part (for me, a nutrititious-value-conscious-girl) is that they are indeed very healthy!I mean… think about it: these decadent bars are filled with the lean protein (coming from the beans and from the egg-whites).
They are relatively low in sugar, thanks to all the fruit in the brownie layer and to the not-so-sugary marshmallow topping. (If you like you can also use Erythritol, a natural sugar-substitute instead of the sugar and the syrup and use the sugar-free shredded wheat instead of the gram crackers to make these bars completely sugar-free).And finally they are low in fat which makes these goodies a real guilt-free low-calorie anytime snack!OK, now that I’ve bragged oh-so-much about them, let me finally get down to business… I mean, to the recipe… 🙂
And as always, if you decide to check them out for yourself, please, let me know how they came out! I can’t wait to hear what you think of them!!!!
Healthy S'Mores Fudge Bars
- 1/2 cup gram cracker crumbs
- 3 tbsp coconut milk
- 1 can black beans drained and rinsed
- 1 cup mixed fruit* pureed
- 1 cup cocoa powder
- 1 cup sugar
- 1/4 cup whole wheat flour
- 1/4 cup oil
- 2 eggs
- 1 tsp baking powder
- 1 pinch salt
- 1 tbsp vanilla extract
The Marshmallow Topping:
- 4 pasteurized egg whites
- 1/4 cup powdered sugar
- 1 packet gelatin
- 2 tsp maple or corn syrup
- 2 tbsp water
- 1 tsp vanilla extract
- 1 pinch cream of tartar
- Preheat the oven to 350. To make the crust blend the gram cracker crumbs with the coconut milk. Press into the bottom or your baking pan and bake for 3-5 minutes.
- To make the fudge put all the fudge ingredients into a blender and blend until everything is very smooth and incorporated. Pour the fudge mixture on top of the crust and bake for 60-65 minutes depending on how solid and thick you like'd it to be: less baking time = fudgy-er fudge 🙂
- Cool the crust+fudge on the countertop first and then - in the refrigerator.
- To make the topping mix the gelatin with the cool water in a saucepan. Add the syrup and heat the mixture up until the gelatin melts completely. Beat the egg whites until the soft peeks form. Add the cream of tartar or a pinch of salt and, as you continue beating the whites start gradually adding in the powdered sugar. Beat a couple more minutes until the whites are fluffy and stiff. As you continue beating the whites, start adding the gelatin mixture. Beat a few more minutes until the whites and the gelatin mixture are thoroughly incorporated. Fold in the vanilla and the corn starch.
- Take the crust+fudge layers out of the baking pan (it will be difficult to take it out once the topping is on). Spread the Marshmallow topping over the crust+fudge layers and let it set in the fridge for at least 1 hour.
- Before cutting the S'mores Fudge into the bars stick them under a broiler for a minute or two (just be careful to not let it burn).
- Enjoy every healthy bite!