Name: No-Bake S'mores Bars
Prep time: 15 min
Total time: 135 min
Ingredients: 2 plain Graham cracker sheets, broken into large pieces; plastic wrap (or aluminum foil); 1 large ripe banana, mashed; ½ cup / 130 g all-natural almond butter; 2 Tbsp. unsweetened cocoa powder; 4 scoops Chocolate Shakeology, divided use; ¾ cup / 190 g part-skim ricotta cheese; 1 scoop Vanilla Shakeology; 2 to 3 drops marshmallow flavor extract (optional); 3 Tbsp. extra-virgin coconut oil, melted

If you’re craving chocolatey marshmallow and graham crackers, then make a batch of these No-Bake S’mores Bars with not one, but two Shakeology flavors.

We think they’re even better than the real thing because they contain all of the essential flavors of the classic fireside dessert — made healthier.

Bonus: No campfire needed!

Instead of marshmallows, these sweet treats get their toasty marshmallow essence from a few drops of marshmallow extract (pure vanilla extract is a good substitute).

There’s no extra sugar in these s’mores bars: Creamy Vanilla Shakeology mixed with ricotta makes up the white “marshmallow” cream, and Chocolate Shakeology forms the brownie-like base and crunchy chocolate topping.

Pro tips:

You can find marshmallow extract online or in specialty cake decorating stores.
You can substitute pure vanilla extract for marshmallow extract.

3.65 from 203 votes

No-Bake S'mores Bars

Made with real Graham crackers, these toasty No-Bake S'mores Bars are satisfying sweet treats that taste like they just came off the campfire.

Course Dessert, Snack

Keyword Chocolate Shakeology, Vanilla Shakeology

Prep Time 15 mins

Cook Time 0 mins

Total Time 2 hrs 15 mins

Servings 12 servings, 1 bar each

Calories 198 kcal

Ingredients

2 plain Graham cracker sheets, broken into large pieces
plastic wrap (or aluminum foil)
1 large ripe banana, mashed
½ cup / 130 g all-natural almond butter
2 Tbsp. unsweetened cocoa powder
4 scoops Chocolate Shakeology, divided use
¾ cup / 190 g part-skim ricotta cheese
1 scoop Vanilla Shakeology
2 to 3 drops marshmallow flavor extract (optional)
3 Tbsp. extra-virgin coconut oil, melted

Instructions

Place graham crackers in a food processor (or blender); process continuously until crackers are crushed into fine crumbs. Set aside.
Line an 8 x 8-inch (20 x 20-cm) pan with plastic wrap (or aluminum foil). Evenly sprinkle ⅓ of graham cracker crumbs in bottom of pan. Set aside.
Combine banana, almond butter, cocoa powder, 2 scoops Chocolate Shakeology, and ⅓ of graham cracker crumbs in a medium bowl; mix well with clean hands or a rubber spatula.
Press chocolate mixture into prepared pan. Cover with plastic wrap. Press down to flatten into pan. Refrigerate for 1 hour to set.
Place ricotta, Vanilla Shakeology, and extract (if desired) in food processor; process until smooth and well blended.
Evenly spread ricotta mixture over chocolate mixture. Set aside.
Combine remaining 2 scoops Chocolate Shakeology and oil in a small bowl; mix until smooth.
Evenly spread Chocolate Shakeology mixture over ricotta mixture.
Sprinkle top with remaining ⅓ of graham cracker crumbs. Lightly press graham cracker crumbs into top. Refrigerate for 1 hour, or until set.
Cut into twelve bars (approx. 2 x 2½-inches (5 x 6-cm) each). Serve immediately, or store in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month.