Vegan and Gluten Free S’mores Brownie Bars

Preheat oven to 350F.

For the Cookie Base: In a bowl, mix 2 cups almond flour, 2 tbsp coconut flour, 1/2 cup coconut sugar, 1/4 cup almond milk, 2 tsp baking powder, 2 tsp cinnamon, and a sprinkle of salt. The mixture will be crumbly. Use your hands to press it together into a ball. Line a 9x9 brownie pan with parchment paper. Press the cookie mixture evenly into the pan, packing it firmly so it doesn’t crumble when it bakes. Bake for 10 minutes at 350F.

For the Brownie Layer: Mash the 2 ripe bananas. Add 1/2 cup peanut butter, 1/4 cup unsweetened cocoa powder, 1/4 cup maple syrup, 1/4 cup coconut flour, and 1 1/2 tbsp vegan vanilla or chocolate protein powder. Mix with a hand mixer or immersion blender until smooth and well combined. Once the cookie layer is done baking, carefully spread the brownie mixture on top of it.

Return the pan to the oven and bake for an additional 32-35 minutes.

Remove from the oven and immediately top with 2 cups vegan marshmallows and 1/2 cup vegan chocolate chips. Place the pan back in the oven, moving it to the top rack. Broil for 1-2 minutes to get the marshmallows toasted. Keep a close eye on them to prevent burning.

Let the bars cool slightly before slicing and enjoying. Store any leftovers in the fridge.