Date syrup smores bars are a healthier twist using aquafaba, and rich in iron, magnesium and immune-boosting zinc and super easy to make.
Date Syrup Smores Bars
If there is any dessert that transcends all barriers, generational, geographical, politics and food tastes, it’s smores!
My version is easy, just graham crackers, date syrup, marshmallow fluff and chocolate made in your freezer, but that sinks warmly in your fingers and melts sweetly in your mouth.
And my version is healthier. Not much, of course, still a ton of sugar. But healthier because I used a date syrup, so rich in iron, magnesium and immune-boosting zinc. Iron is so important when pregnant that I remember using any excuse to eat no bake desserts like these!
And you can make them even healthier if you choose to use an aquafaba fluff as the marshmallow layer. But since that is rather labor-intensive, I also understand if you want to merely spread on a commercial marshmallow fluff or even easier, line the pan with marshmallows. My favorite brand for vegan marshmallows is Dandies.
How To Make Date Syrup Smores Bars?
Smores bars are easy to make, just layer your recipe in a loaf pan.
I used a fun new take on dates, called Date Syrup. Ever try it? You might have heard of date paste, a wonderful sugar replacement so useful in no bake recipes. In fact, I have a recipe here for it, and this date syrup is close, just glossier because it is simmered.
Date syrup is better for layered recipes because it freezes prettier, haha. If that’s important to you. Actually though date paste is more nutritious in that it retains more fiber than does date syrup so you decide.
The bars are easy to make. Here’s how:
1. Soak your dates overnight in prep for date syrup.
2. Process your graham crackers into a crumb and press into a pan.
3. Make your date syrup, pour on crust and freeze.
4. Either make aquafaba fluff or pour on commercial fluff or line with marshmallows and freeze.
5. Make chocolate top, pour on marshmallow layer and freeze.
6. Eat! Smile.
So I have made the marshmallow layer for these in all ways – store-bought and with aquafaba. The version picture is with aquafaba and here is how to make it.
But first, before we dive into the recipe, I’d like to invite you to sign up for my free chocolate course. Five lessons hit your inbox with detail on how to create your own simple healthy chocolate desserts.
Okay, so back to this recipe…
How to Make Aquafaba Fluff
First, find yourself a can of no-salt chickpeas. Pour the liquid into a bowl with cream of tartar and vanilla and whip it up until fluffy, about 6 minutes. Add in ground sugar slowly, whipping slowly until fluffy and sweet! That’s it.
BUT, as I said, if you want to cut corners, just line your date layer with marshmallows.
How to Make Date Syrup
This isn’t hard either. Just soak your dates overnight, pit and chop. Boil them and strain. Keep the liquid as your syrup but also retain the pulp you strained. Date syrup can be used for this recipe and as a sweetener for coffee, smoothies and ice cream toppings.
Is Date Syrup Healthy?
Sure is! Rich in magnesium which boosts mood and helps with sleep, zinc which boosts immunity and iron which we are all probably short of. So fun to use a dessert to boost your missing nutrition!
What is Date Syrup Used For?
Oh, let me count the ways. Use it for:
Ice Cream Topping
Substitution of Maple syrup or Agave
Fast Way To Make Smores Bars
So I gave you a recipe for date syrup, and a recipe for aquafaba fluff, but remember if you want to make these bars speedy, just grind grahams, use date paste or even a store-bought caramel, line with marshmallows, pour on chocolate and tada!
Are you on Pinterest? Perhaps save the recipe there using this image…
Don’t miss a thing, subscribe here to get recipes delivered to your inbox!
Date Syrup Smores Bars
Graham Cracker Crust
- 1 cup commercial graham crackers (ground, I use gluten-free and vegan version)
- 3 tbsp coconut oil
- 2 cups medjool dates (25 dates)
- 2 cups water
- 2 cups commercial marshmellows or marshmellow fluff
- 2 cups whipped aquafaba (see recipe below)
- 1/2 cup aquafaba (liquid from a no-salt chickpea can)
- 1 tsp vanilla
- 1/4 tsp cream of tartar
- 3/4 cup organic cane sugar (Ground to a fine powder in a high speed blender)
- For date syrup, set the dates to soak overnight. The next day rinse and pit them.
Prep on the Day
- Line a loaf pan with parchment.
- If you are using aquafaba fluff instead of commercial marshmallows, grind the cane sugar into a powder. This takes two seconds in a blender.
Make Crumb Crust
- Grind up crackers to a crumb in a blender or food processor, pour it in a bowl. Add in the melted coconut oil and mix with a fork. Spread on the bottom of the lined loaf pan and press flat with hands or bottom of glass. Freeze while you make other layers.
Make Date Syrup
- Pit the dates you soaked the night before. Chop into chunks. Drop chunks into a pot of water and simmer for 25 minutes.
- Let the mixture cool about 15 minutes. Then press through a fine sieve, pressing on mixture with a spatula or spoon to get the liquid through. Reserve the liquid for your syrup. I usually save in refrigerator the sweet fiberous pulp to add to smoothies within three days.
- You want a glistening paste texture. To gloss it further, return the liquid to the stove and simmer another 15 minutes but be careful not to reduce it all away!
- Allow the date syrup to cool to room temperature. Then pour 1 cup onto the crust and return to freezer and allow the date syrup layer to solidify like a jelly before you pour on the marshmallow layer. This might take an hour or more.
- Store any leftover date syrup in the refrigerator for one week. Freeze for two months.
Using Commercial Marshmallows or Marshmallow Fluff
- If you don't plan to make aquafaba fluff, onto the date syrup layer, either spoon on store-bought marshmallow fluff or line with marshmallows and return to freezer while you prepare the chocolate top. If you are using marshmallow fluff, allow that layer to solidify in the freezer before pouring on the chocolate, about 2 hours.
Make Aquafaba Fluff
- Add 1/2 cup aquafaba (liquid from a chickpea can) directly from can into a fairly large mixing bowl. Add the vanilla and cream of tartar to the liquid.Using a mixer, begin mixing. I whipped for about 6 minutes before the mixture was fluffy and stiff and I could tip the bowl around and it wouldn't move.
- Slowly add the ground sugar, mixing slowly as you do until all sugar is added.
- Pour this fluff over the chilled date mixture.
Make the Melted Chocolate
- Melt the chocolate chips in a glass pyrex measuring cup in the microwave for 60-seconds. Add the coconut oil and stir until melted. Let cool a bit.
- Pour the melted chocolate on top of the marshmallow layer. Return to freezer to harden.
- In order to get a super sharp cut, I allowed the bars to freeze overnight, but if you want to eat sooner, allow the melted chocolate just enough time to harden, about 30 minutes.
- To cut super clean blocks, heat a sharp knife in boiling water, wipe it dry, and cut. Repeat this every time you make a slice. Good luck!
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.