This easy S’mores tart makes such a fun dessert for any occasion! With a cinnamon cookie or graham cracker crust, chocolate ganache filling, topped with homemade marshmallow creme. This is decadent, while also being vegan-friendly, refined sugar-free, and made with no butter or dairy!
Why you’ll love this recipe
- This tart looks incredible, like you tried hard, but it really couldn’t be easier!
- It comes together in 20 minutes.
- It’s great for most dietary needs and is dairy-free, gluten-free, and refined sugar-free and paleo friendly. It can be made vegan by using vegan marshmallow fluff.
- The perfect healthier dessert for summer, birthdays, or holidays!
S’mores Tart Recipe Video
How to make S’mores tart
Full recipe is in the recipe card at the bottom of the post!
Equipment
- Stand mixer: I have a Kitchenaid mixer, but this is a great affordable one!
- 7″ Springform pan: A 6″, 7″, and 8″ round springform pan will all work! For a thicker tart, use a smaller pan.
Ingredients
This tart has three layers, which are all three incredibly easy to make and require minimal ingredients!
Graham/cookie crust:
- 1 5.5oz box of Simple Mills toasted pecan cookies: I also like the Siete Mexican Shortbread cookies. You can also opt for the same weight in regular graham crackers!
- Coconut oil: This helps binds the crushed cookies into a crust! You can also use melted butter, ghee, etc.
Chocolate ganache filling:
- Coconut cream: This is the solid part from a can of full-fat coconut milk. You can also buy cans of just coconut cream!
- Chocolate chips: Any chocolate chips work (dark, milk, etc). But note that the darker the chocolate, the more dates you may want to use, or even a splash of maple syrup, etc. to bring up the sweetness a bit!
- Medjool dates: Dates act as a natural sweetener while also contributing to the texture of the tart.
- Coconut oil: This helps firm the ganache filling up and stabilize it while it’s chilling.
- Vanilla extract & sea salt
Marshmallow fluff
- Gelatin: Opt for grass-fed gelatin so you get the health benefits of it! If you’re vegan, you can try to swap a vegan marshmallow fluff!
- Maple syrup: Honey will also work, but will result in a honey-flavored marshmallow fluff. Agave syrup also works.
- Vanilla extract
Steps to make S’mores tart
- Make the crust: Simply blend all of the ingredients in a food processor until crumbly. Then press into the bottom of your springform pan or cake pan.
- Next, make the filling: Heat the coconut cream, chocolate chips, oil, vanilla, and sea salt in a small saucepan over low heat, stirring frequently until melted and smooth. Pour this mixture into your food processor and add the dates. Process until completely smooth and no lumps remain. You can taste the mixture and adjust as you’d like. Then pour it over the crust. Place the tart in the freezer for 3-4 hours until the chocolate layer has firmed completely.
How to make homemade marshmallows
It’s SO easy! All you need is water, maple syrup, grass-fed gelatin, vanilla, and sea salt. If you have a stand mixer, it does all the work for you! However, you can achieve the same result with a hand mixer, it’ll just take more time and effort.
You simply heat maple syrup, water, vanilla, and sea salt in a saucepan until it reaches 220degrees. I use a candy thermometer, which you can find for cheap on amazon! However, it usually takes about 10 minutes to reach such temps. Then you add this syrupy mixture into the bowl of your stand mixer with gelatin. Then you just let it whip! It’ll turn into the fluffiest marshmallow fluff! Just be careful not to over-beat it, as the syrup cools, the marshmallow fluff will start to firm.
It will get firm as the tart is set in the fridge, etc. but it’s easy to get it back to a soft texture! Simply use a culinary torch to torch the sides and top of the marshmallow fluff. Obviously, this is option if you don’t have or want to purchase a torch, but the marshmallow layer will be firmer like real marshmallows rather than melty. It’s all preference! You can find torches on amazon!
Can S’mores tart be made vegan?
Yes! The tart is vegan without the marshmallow fluff. However, you can make or use vegan marshmallow fluff instead! I found this vegan marshmallow fluff recipe. I’m not sure if it’ll toast the same as this homemade version, but it should still be delicious!
Tips & tricks
- Can you use store-bought marshmallow fluff? I’m not sure if it’ll set up and torch like the homemade marshmallow fluff, so I can’t say for sure if it’ll turn out exactly the same. However, it’ll be delicious! This is a great organic store-bought option!
- When the tart is stored in the fridge, the marshmallow layer will firm up. When you want to serve it, simply use your torch to torch the sides and tops of the marshmallows, softening it.
More healthy desserts to try
- 2 ingredient Rolo’s
- Healthy Twix Cups
- Almond joys
- The best vegan frozen yogurt
- Vegan cookie dough protein smoothie
- Healthier Mr. Goodbar candy bars
- Snickers protein brownies (no bake)
- Cinnamon roll energy bites
S’mores Tart
Ingredients
Crust
- 1 box simple mills toasted pecan cookies *Use 2 boxes for a thicker crust
- 3 tbsp coconut oil, butter, or ghee, melted *if using 2 boxes of cookies, double the oil/butter!
Chocolate ganache filling
- 5 oz Chocolate chips
- 1 cup Coconut cream
- 1/4 cup melted coconut oil
- 1/3 cup pitted Medjool dates
- 1 tsp vanilla extract & good pinch of sea salt
Marshmallow fluff topping
- 1/2 cup water
- 1/2 cup maple syrup
- 1 1/2 tbsp grass-fed gelatin *I used further foods brand
- 1 tsp vanilla extract
Instructions
Chocolate ganache
- Heat the coconut cream, chocolate chips, oil, vanilla, and sea salt in a small saucepan over low heat, stirring frequently until melted and smooth.
- Pour this mixture into your food processor and add the dates. Process until completely smooth and no lumps remain.
- You can taste the mixture and adjust as you'd like. Then pour it over the crust. Place the tart in the freezer for 3-4 hours until the chocolate layer has firmed completely.
Marshmallow fluff
- When ready to serve, you can make the marshmallow fluff. (You can also add this prior to serving, you'll just need to torch it again to warm it up enough that it's softer. It firms when it sits).
- Add 1/4 cup of water to the bowl of your stand mixer. Sprinkle the gelatin over top.
- In a small saucepan over medium heat, add 1/4 cup water and 1/2 cup maple syrup, vanilla, and sea salt.
- Bring the mixture to a boil, stirring frequently, until a candy thermometer reaches 220 degrees. This usually takes about 10 minutes.
- Turn the stand mixer on low, letting the whisk attachment mix up the water and gelatin that had been sitting in it. With it still running, slowly pour in the maple syrup mixture.
- Turn the speed up to medium-high and allow it to beat for 10 minutes or so, until you get a super fluffy marshmallow fluff consistency. Be careful not to mix it too long or it can start to firm up.
- Immediately pour the marshmallow fluff over the chocolate ganache layer, spreading it out with a spatula.
- Let the tart sit at room temp for 10 minutes or so, allowing the marshmallow layer to set up a bit. You can also throw it in the fridge for 5-10 minutes or so to speed up the process. Once it's pretty firm to touch, you can use a torch to toast it! Cut into slices and enjoy!
- *NOTE ON STORING: I do store mine in the freezer. The marshmallow doesn't freeze through. Then when i'm ready to eat it, i'll let it thaw at room temp for 10-15 minutes and use my torch to heat up the sides and tops of the marshmallow to make it softer and fluffy again.
