…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!!!!
- 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
- 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!
*I had 1 banana, some berries and a peach. When I blended them all together they totaled to 1 cup of thick fruit puree. You can also use 2 big or 3 small bananas or a cupful of berries or any other fruit. Just keep in mind that if you use bananas, your fudge will come out thicker, and if you are using juicy berries or fruit, like strawberries or plums, your fudge will be really soft and gooey.