Name: S'mores Blondies (Paleo, Vegan)
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 1/2 cup cassava flour (75g); 1/2 tsp baking soda; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp salt; 1/2 cup unsweetened almond butter; 1/4 cup maple syrup; 2 Tbsp molasses; 1 tsp vanilla extract; 1/3 cup chopped dark chocolate (about 2 oz); 1/2 cup chopped marshmallows (or mini marshmallows)

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Irresistible S’mores Blondies: A Decadent Paleo & Vegan Treat

Introduction

There’s something magical about those summer nights around the campfire, roasting marshmallows and indulging in gooey s’mores with family. The warm, sticky marshmallows melting into chocolate, all cradled by crunchy graham crackers… a moment so nostalgic, it instantly brings a smile. Now, what if I told you that you can savor that same delightful flavor in a healthier and guilt-free version? Enter these S’mores Blondies (Paleo, Vegan)!

Unlike traditional blondies, my s’mores version is entirely vegan and paleo-friendly, which means it’s free from gluten and refined sugars, making it suitable for a variety of dietary restrictions without skimping on flavor. Each bite is a harmonious blend of nutty, chocolaty, and marshmallowy goodness with a chewy texture that keeps you coming back for more.

I remember baking a batch for a family gathering, and they disappeared faster than I could take a photo! Watching the joy on everyone’s faces as they dug into these blondies warmed my heart. In this post, I’ll share my secrets so you too can whip up these delightful treats, the perfect way to recreate those campfire memories in your own kitchen. Let’s dive in!

What Are S’mores Blondies (Paleo, Vegan)?

S’mores blondies are a creative twist on the classic s’mores dessert, reimagined as chewy, bar-style treats that pack all the traditional flavors. Originating from those beloved campfire snacks, these blondies combine the sweetness of almond butter, the warmth of cinnamon and nutmeg, and the indulgence of dark chocolate with fluffy marshmallows.

The taste is divine! Picture this: a soft, chewy base that has a slight nuttiness from the almond butter, tempered with the sweetness of dark chocolate and the whimsical texture of melty marshmallows. They’re rich yet light enough to satisfy your sweet tooth without weighing you down.

These blondies are perfect for any occasion—whether you’re hosting a gathering, packing a snack for your family, or just indulging yourself after a long day. Trust me; they’re a game-changer in the dessert world, especially for anyone looking to eat healthier without sacrificing flavor.

Why You’ll Love This Recipe

Deliciously Decadent Yet Guilt-Free: These s’mores blondies contain wholesome ingredients that satisfy your cravings while sticking to your dietary goals.
Customizable and Versatile: Make them nut-free by substituting sunflower seed butter for almond butter or experiment with different types of chocolate or marshmallows. You can even add in some crushed nuts for an extra crunch!
Cost-Effective and Easy to Make: Compared to store-bought options that can be loaded with preservatives and unhealthy sugars, making these blondies at home is kinder to your wallet and your health. Plus, they come together in about 30 minutes!
Perfect for Any Skill Level: Whether you’re a seasoned baker or trying your hand for the first time, these blondies are simple to prepare. You can impress family and friends with minimal effort!
Store and Share: They keep well in the refrigerator for up to a week, or you can pop them in the freezer for a treat anytime! Don’t be surprised if friends start requesting a slice!

Let’s make some magic happen in your kitchen with my easy recipe for s’mores blondies!

Ingredients

1/2 cup cassava flour (75g) – Be sure to use a high-quality brand for the best texture—Bob’s Red Mill is a solid choice.
1/2 tsp baking soda – This will give the blondies a light fluffiness.
1 tsp cinnamon – Adds warmth and depth to the flavor.
1/4 tsp nutmeg – For that extra cozy touch!
1/4 tsp salt – Enhances all the sweet flavors.
1/2 cup unsweetened almond butter – Make sure it’s at room temperature before mixing for better incorporation.
1/4 cup maple syrup – A natural sweetener that pairs beautifully with the other flavors.
2 Tbsp molasses – Adds a rich, caramel-like flavor to the blondies.
1 tsp vanilla extract – Always opt for pure vanilla for the best flavor!
1/3 cup chopped dark chocolate (about 2 oz) – For chunky chocolate bites; consider using a 70% cocoa content for a deep, rich flavor.
1/2 cup chopped marshmallows (or mini marshmallows) – Choose vegan marshmallows like Dandies for an ethical option.

Prep Notes: Make sure almond butter is room temperature, not cold from the fridge, for easier mixing.

Step-by-Step Instructions

Preheat Your Oven: Set your oven to 350°F (175°C) and line an 8×4 inch loaf pan with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, combine the cassava flour, baking soda, cinnamon, nutmeg, and salt. Whisk until fully blended.
Combine Wet Ingredients: In another bowl, add the almond butter, maple syrup, molasses, and vanilla extract. Mix using a spatula until completely smooth.
Combine Mixtures: Gently fold the wet ingredients into the dry mixture until just combined; don’t overstir.
Add Chocolate & Marshmallows: Fold in the chopped dark chocolate and marshmallows until evenly distributed.
Prepare to Bake: Press the dough into the lined loaf pan, smoothing the top. (You can sprinkle extra marshmallows and chocolate on top for a pretty finish!)
Bake: Place the pan in the oven for about 14 minutes. You want the blondies slightly underbaked in the center; they’ll continue to firm up as they cool.
Cool and Serve: Allow them to cool in the pan before transferring to a wire rack. For the best texture, chill for about an hour in the fridge before cutting into squares.
Storage: Keep leftovers in a sealed container in the fridge for up to a week. For longer storage, freeze for up to a month.

Chef’s Tips:

To achieve the best texture, be careful not to overmix when combining wet and dry ingredients.
If you prefer rich, chewy blondies, check them a minute or two before the timer goes off.

Expert Tips & Troubleshooting

Texture Troubles? If your blondies come out too dry, try reducing the baking time next round. They should feel soft but set in the center.
Storage: For best results, store them chilled in an airtight container or freeze them in portions for quick treats.
Make Ahead: You can prep the dry ingredients in advance, mixing them in jars and labeling them; just add the wet ingredients come baking day.
Common Mistakes: Ensure you don’t use cold almond butter as it will clump instead of mix.
Flavor Boost: Consider adding a pinch of sea salt on top before baking for delightful contrast.
Routine Check: Ovens vary, so keep a close eye on your blondies the first time you make them—trust your instincts!

Serving Suggestions

These delightful s’mores blondies can be served simply as they are or jazzed up with a scoop of dairy-free ice cream on the side. The contrasting temperature and texture will elevate your experience.

For presentation, slice your blondies into generous squares or sticks and serve on a rustic wooden board—perfect for gatherings! They make an excellent addition to picnics or backyard parties, where they can evoke nostalgic conversations about summer evenings.

Variations & Substitutions

Nut-Free Option: Swap out almond butter for sunflower seed butter to keep it nut-free.
Add Flavors: Experiment with different types of chocolate, such as white chocolate or flavored baking chips for a fun twist.
Seasonal Flair: In the fall, add a pinch of pumpkin spice, or in the winter, sprinkle some crushed peppermint on top.
Allergy Modifications: For a gluten-free option, ensure all your ingredients (like the chocolate and marshmallows) are certified gluten-free.

Nutrition & Storage Info

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Yield: About 12 servings
Estimated Calories per Serving: Approximately 150 calories each
Storage Instructions: Keep at room temperature for a day, refrigerated for up to a week, or frozen for up to a month.

FAQ

Can I use a different type of flour?
- Cassava flour is key for this recipe to maintain the right texture, but you could experiment with almond flour or coconut flour with adjustments.
What is cassava flour?
- Cassava flour is made from the yam-like root of the cassava plant and is a great gluten-free flour substitute.
How do I make them chocolate-flavored?
- Replace a portion of the cassava flour with cocoa powder for a chocolatey twist!
Can I use sweeteners other than maple syrup?
- Yes! Agave nectar or brown rice syrup could be good substitutes, but may slightly alter the flavor.
Can I double this recipe?
- Absolutely! Just use a larger pan and keep an eye on the baking time.
What can I use instead of almond butter?
- Any nut or seed butter will work, just be sure it’s smooth and creamy for the best results.
How do I know when they’re done?
- They should look slighty glossy in the center and firm up as they cool.
Can I make these without any sugar?
- While maple syrup adds sweetness and moisture, you could experiment with ripe banana or unsweetened applesauce, but results may vary.
How long do these last in the fridge?
- These blondies will stay fresh in an airtight container in the fridge for up to a week.
Do I need to chill them before eating?

While you can enjoy them warm fresh out of the oven, chilling them aids in cutting square-shaped pieces cleanly.

Conclusion

These S’mores Blondies (Paleo, Vegan) brilliantly capture the nostalgia of summer campfires while being a healthier option for indulgence. The chewy texture, rich flavors, and the satisfaction of creating something delicious from wholesome ingredients make this recipe truly special.

I encourage you to try making these blondies, and I promise they won’t disappoint! Share your results, personal tweaks, and any family reactions in the comments below—I’d love to hear from you. And if you’re looking for more delightful recipes, be sure to check out my other favorites on the blog! Happy baking!