One of my all time favorite desserts is s'mores! These dessert bars totally hit the spot.
For reference, I used this rectangle silicone mold and it yielded 18 individual dessert bars for me.
I purchased it in a 2 pack off of Amazon and I've linked it HERE
1 cup almond flour
1/2 cup coconut flour
6 tablespoons melted butter
4 tablespoons Pyure granulated sweetener
1 teaspoon vanilla extract
1-1/3 cup cold heavy whipping cream
2/3 cup sour cream
3/4 cup powdered monkfruit sweetener
2 teaspoons LoRann Oil flavored marshmallow (click HERE)
1 teapsoon vanilla extract
6 oz unsweetened Bakers Chocolate- roughly chopped
1/2 cup coconut oil
1 cup powdered monkfruit
Pastry Bag or Large ziploc with tip cut off
Glass bowl that fits snug to a pot for double boiler
Preheat oven to 350 degrees Fahrenheit. Spray the rectangle mold cavities with the cooking spray.
In a bowl, mix the dry ingredients for the crust together. Pour in the melted butter and mix well.
Measure out 1 tablespoon per rectangle mold, press down and slightly up the sides using your fingers. Lay the silicone molds on a sheet pan for easy insertion and removal from the oven. Bake for 10 minutes. Remove and allow to cool completely.
Using a stand mixer, prepare the marshmallow filling. Whip the heavy cream until stiff peaks form, adding in the marshmallow and vanilla flavorings just before turning off the mixer. Fold in the sour cream and powdered monkfruit by hand with a silicone spatula to avoid breaking the peaks in the whipped cream. Use your pastry bag (or ziploc) to pipe the filling into the molds, leaving about a 1/4" gap at the top for the chocolate topping. Tap the molds to remove any air bubbles and allow the filling to settle in properly. Place in the freezer (while still on the sheet pan so the filling doesn't shift) Allow to freeze for one hour.
Prepare the chocolate topping when you are about 20 minutes away from removing the frozen dessert bars from the freezer.
Bring a pot of water to boil and place a glass bowl that fits snug on top. Add in the chocolate pieces, top with the coconut oil and the monkfruit. As it begins to melt, stir with a silicone spatula and keep moving the chocolate to incorporate it with the coconut oil. Once all the chocolate is melted, remove the glass bowl from the pot. Turn off the heat from the stove.
Allow the chocolate to cool for approximately 5 minutes.
Remove the frozen dessert bars and top with the melted chocolate. Place back in the freezer for an additional hour or overnight.
Keep bars frozen. Remove approximately 10 minutes before serving and allow to defrost at room temperature.
Yields 18 rectangle dessert bars.
You can also make this in a 7x11 glass baking dish. I would line with parchment paper for easy removal.