YIELD: 32 dippers | PREP TIME: 15 minutes, plus 2 hours to set | COOK TIME: 18 to 20 minutes
FOR THE GRAHAM CRACKER BASE:
• 3 tablespoons coconut oil, melted
• 1 tablespoon maple syrup
• 1 cup blanched almond flour
• ¼ cup arrowroot starch
• 2 tablespoons coconut sugar
• 1 teaspoon ground cinnamon
• ⅛ teaspoon salt
FOR THE MARSHMALLOW LAYER:
• 1½ tablespoons gelatin
• ¾ cup maple syrup
• ⅛ teaspoon salt
1. Preheat the oven to 350°F and line an 8-inch square baking dish with parchment paper, leaving some paper hanging over the sides of the pan.
2. In a medium bowl, whisk together the melted coconut oil and maple syrup.
3. In a separate bowl, whisk together the almond flour, arrowroot starch, coconut sugar, cinnamon, and salt. Add to the wet ingredients and use your hands to incorporate them. The dough will be a bit crumbly.
4. Firmly press the dough into the prepared baking dish and bake for 18 to 20 minutes, until golden brown. Set aside to cool while you prepare the marshmallow layer.
5. Pour ¼ cup of water into the bowl of a stand mixer (or a large bowl if you’re using a hand mixer), then sprinkle it with the gelatin. Set aside.
6. In a small saucepan, heat ¼ cup of water, the maple syrup, and the salt until it reaches 235°F.
7. Using the whisk attachment with your mixer on a low setting, start to slowly beat the gelatin mixture to break it up. With the machine running, slowly pour in the hot maple syrup mixture, letting it run down the side of the bowl. When the gelatin is completely dissolved, turn the mixer to high. Beat the mixture until it has tripled in size and is white, about 5 minutes.
8. Pour the marshmallow mixture over the graham cracker base, smooth it out with a spatula, and allow it to rest at room temperature for at least 2 hours.
9. When the marshmallow layer is set, use the parchment paper to lift the graham cracker base out of the pan and use a very sharp knife to cut into 1 by 2-inch rectangles. For optimal texture, serve the bars within 1 day.
