Inspired by Courtney Schmidig’s Kulfi recipe (the former head pastry chef at The French Laundry!)
This is one of the most sublime desserts you’ll ever have. Campfire Bars are paleo, gluten-free, and dairy-free version is comprised of a cinnamon graham cracker crust, with a semisweet chocolate ganache and a sticky toasted marshmallow topping.
I love this layered dessert as a grown-up version of s’mores, and with every bite I can’t believe it’s refined sugar free and grain free. The layers can be prepped in advance of each other. These Campfire Bars are an intricate dessert that require patience - delayed gratification at it’s best (essentially what makes these the grown-up version of s’mores).
THINGS TO KNOW BEFORE MAKING CAMPFIRE BARS:
Follow the recipe exactly - there is no room for substitutions or equipment swaps. You’ll need a loaf pan and a stand mixer if you want to make these, and unfortunately I don’t have any vegan ingredient alternatives (yet!).
The toasted marshmallow topping is based off of my 3-ingredient Vanilla Bean Marshmallows (Paleo, GF, DF). The difference here is that we don’t want to make the fluff as thick; we whip it for less time to make the fluff more spreadable as a layer, and when it hardens it will be the texture of a creamier marshmallow (similar to how marshmallows feel after being heated over a campfire). If you over mix, the fluff will turn tougher, but will still be delicious.
Source good ingredients, especially in terms of the chocolate and vanilla. Use a good quality semisweet chocolate that you would not only bake with, but also eat.
This post is supported by Culinary Jo Chef - I used their kitchen torch to toast the top. If you don’t have a torch, I wouldn’t recommend broiling or using a less precise heating element or you’ll risk melting the chocolate ganache layer.
If you make these, tag @cleaneatsfactory on Instagram! Please leave any questions in the comments and I’ll get back to you ASAP.
Campfire Bars (Paleo, GF, DF, No Bake)
Ingredients
- 1/4 cup almond flour
- 1 tbsp coconut sugar
- 1/8 teaspoon ground cinnamon
- pinch kosher salt
- 3 teaspoons melted grass-fed butter, or coconut oil (more as needed)
- 1 cup coconut milk (mostly the solid part of a chilled coconut can)
- A handful of espresso beans (optional, if you want a coffee flavor)
- 1/4 tsp kosher salt
- 80g semisweet chocolate (55% cocoa)
- 1 tbsp vanilla bean extract
- 1.5 tbsp unflavored, grass-fed beef gelatin powder
- 1/4 cup + 2 tbsp light-colored honey
- 1/2 cup water (divided)
- Optional: Seeds from 1 vanilla bean pod or 1/2 tsp vanilla extract
Instructions
- Line a loaf pan with parchment paper.
- In a dry skillet over medium heat, lightly toast the almond flour until fragrant and lightly browned. This will help the color and taste, alongside moisture content, so do not skip this step!
- Mix the toasted almond flour with the rest of the ingredients. Mix until the dough seems more malleable and hydrated. If you press into the dough, it should hold it's shape. If it crumbles, add 1 tsp coconut oil more at a time until the desired consistency is achieved.
- Press into the loaf pan in an even layer and refrigerate until set. Meanwhile, make the other layers..
- Simmer the coconut milk and vanilla (with espresso beans, if using) for 5-10 minutes, until reduced to 3/4 cup. Pour the heated coconut cream over the chocolate and let sit for 1-2 minutes for the chocolate to acclimatize.
- Stir in the salt and continue to stir until melted. Pour the ganache over the cooled graham cracker crust and put in the fridge, covered, for 3-4 hours, or until fully set.
- In the bowl of a stand mixer, combine the gelatin and 1/4 cup water and let "bloom" for 10 minutes.
- Meanwhile, heat the honey and remaining 1/4 cup water in a medium saucepan and bring a light rolling boil. Heat until the mixture reaches 240 F on a candy thermometer.
- Once the honey syrup is at temperature, set the stand mixer to low speed. As the mixer is running, slowly pour the entirety of the hot syrup down the sides of the bowl.
- Crank the speed up to medium-high and whip for 3 to 5 minutes, until the mixture has gone from a brown color to a fluffy, white marshmallow creme. If using vanilla, add it in during the last 30 seconds of whipping.
- Pour the marshmallow creme into the loaf pan. Immediately begin evening the creme into the pan with an offset spatula as it will begin to set quickly.
- Chill for 2 hours, covered, until set (do not cover the marshmallow fluff directly - it will stick). When ready to serve, use a paring knife to loosen the bars from the pan and parchment and cut them into 4 squares. Toast with a blow torch and serve immediately!