S'more Bites - Gluten Free, Paleo

S'mores Bites. Need I say more? They are gluten-Free, Grain-Free and literally everything free! A perfect treat that reminds you of campfire gatherings, carols around the christmas tree, and lots of laughter around the dinner table. The gooey, chocolatey, melty, graham cracker goodness will become your holiday favorite, or even a treat to enjoy all year around!

Gluten Free And Paleo S'mores

I've had a lot of s'mores in the past, and if I were offered one right now, I would surely take it without question! But after really cutting sugar out of my diet lately, it became really hard finding sugar-free and gluten-free desserts at the store without it having to taste like cardboard. Wouldn't you agree?

And due to a few family members with digestive issues such as gluten and dairy, I got an inspiration to make these delicious s'mores bites that just so happen to be without gluten and dairy! And they are great for late summer parties, picnics, or even outdoor gatherings.

This recipe makes about 30 to 35 bites, and that's quite a lot! But considering everyone will eat several, it's not too many. Just something to consider, that homemade marshmallow, especially if it's made with honey, tends to gather moisture, so they won't stay fresh for more than a day or two.

S'mores Ingredients

Graham Cracker Crust

  • Almond Flour. You will need about 3 cups of this as your base of the crust.
  • Coconut Flour. Because the almond flour tend to absorb a lot of the moisture and will make your crust very soft, you'll want to add some coconut flour to make it into a more crumbly/graham cracker texture.
  • Baking Soda. Baking soda will allow the crust to rise slightly in the oven and make it look more like graham cracker.
  • Salt and Cinnamon. I love putting Cinnamon in most of my desserts to give it that extra kick and flavor! Both the Salt and Cinnamon are like a secret ingredient in this recipe! So don't skip out on them!
  • Honey. You can also use maple syrup to sweeten your crust.
  • Coconut Oil. Because this is a dairy free dessert, I used coconut oil instead of butter.
  • Blackstrap Molasses. You can definitely opt out of using molasses. If don't use it, your crust will look more golden brown, but the molasses will give it a more of a golden dark brown appearance and also an extra molasses-y flavor.
  • Vanilla Extract.


  • Water. you'll need 1/2 cup for the blooming of the gelatin and 1/2 cup for the sugar.
  • Gelatin. I prefer to use powdered, but if you have gelatin sheets, the amount might differ.
  • Honey. You could use honey or maple syrup to sweeten your marshmallow.
  • Salt.
  • Vanilla Extract.
  • Powdered Sugar or Arrowroot Flour. I like to use arrowroot flour to make this gluten and sugar-free. But if you don't have any on hand, you could use powdered sugar. This will allow you to cut the marshmallow easily to serve later.

How Do I Sore Leftover S'mores?

Like I've mentioned above, because homemade marshmallows typically only last a few days (2-3 days) before they become too moist and gooey. You can store them on a plate, covered in plastic wrap. Or serve them immediately during movie night and a family gathering.

More Recipes to Try

Prep time:
20 minutes
Cook time:
8 hours
Chill time:
Total time:
8 hours 20 minutes
35 bites


Graham Cracker

Vanilla Marshmallow

Chocolate Drizzle


  1. Preheat oven to 350F. Prepare your baking pan, lining it with parchment paper.
  2. To make the Graham Cracker. Add your dry ingredients into a large bowl for the graham cracker layer. Whisk together. Stir your wet ingredients in a separate bowl, then pour the wet ingredients into the dry ingredients. Stir until it becomes too difficult to stir. Kneed together with your hands if you have to. The mixture should be crumbly and sandy.
  3. Spoon it out into your prepared pan and using a spoon, cup, or your hands, press the graham cracker layer flat. You can use a piece of parchment paper to flatten the top out smoothly. Use a fork to pierce several holes in the layer and bake for 12-13 minutes or until nice and golden brown on top. Remove and let the pan cool.
  4. To make the marshmallow. Pour 1/2 cup into a bowl of a stand mixer, sprinkle gelatin on top. Allow the gelatin to bloom for 5 minutes.
  5. While the gelatin is blooming, add the remaining water into a saucepan along with maple syrup and salt. Have your candy thermometer on hand. Heat on medium-high to a boil. Stir only the first minute, keeping a close eye so that it doesn't boil over. (If you mix it later in the process, it may contribute to boiling over). Cook until the mixture reaches 240-242 degrees Fahrenheit. That's known as the soft ball stage. This should take approximately 12-15 minutes.
  6. Slowly and carefully, pout the sugar mixture into the bowl with the gelatin. Turn on the mixer to high, beating until the mixture has tripled in size. You might be doubtful at first, but trust me, it'll begin to look a lot like marshmallow fluff. This should take about 10 minutes, and once it's cool to the touch, add in your vanilla extract. Mix to incorporate.
  7. Pour the marshmallow on top of the graham cracker crust, using a spatula or an offset spatula, flatten the top. Sprinkle some arrowroot flour or powdered sugar on top and put in the fridge to set for a minimum of 6 hours, or overnight.
  8. Using a large knife, press directly down into the s'mores to slice into bite-sized pieces. Do not use the saw motion. If the knife sticks, add more powdered sugar or arrowroot flour. Place the s'mores on a large piece of parchment paper.
  9. Heat the chocolate in a double boiler until melted, or in the microwave in 15 second intervals.
  10. Using a spoon a piping bag, drizzle the chocolate on top of the s'mores. Place in the refrigerator for 5 minutes, or until the chocolate has hardened, the remove and enjoy!

Recipe notes

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