Venturing out into the wild is something primal, deeply embedded in our brains and satisfying in the most basic, human way. We cherish the outdoors, and when given the chance to remove the boundaries between us and nature, we always shout a resounding “Heck yes!!” (with a corresponding fist pump).

So, in honor of being one with wilderness, we’re transporting you into the forest beside a cozy campsite, nestled between a few of your best friends, and parked next to a roaring, toasty fire. What’s the only thing missing here? S’MORES!

We’ll tell ya, nothing will rain on your campfire like an upset stomach during a camping trip, and standard s’mores deliver quite the sugary shock to the gut on-the-go. On top of that, your run-of-the-mill s’more is also high-fat and is crafted of only-the-most-delicious (but junky) white flour.

So, to save our stomachs, whether camping in the woods or just camping out on the couch at home, we’ve created s’mores that taste just as delicious as the original, but are wheat-free, refined sugar-free and pack a health punch with high-antioxidant dark chocolate!

Best of all, these amazing three layer s’mores can easily be pre-made and taken on ANY and ALL of your #POUNDontheROAD trips, treks, and adventures!


STEP ONE: Make your Gluten-free Graham Crackers.

Gluten-Free Grahams:

  • 1 cup Coconut Flour

  • ¾ cup Brown Rice Flour- Plus a little for rolling out the dough

  • ½ cup Sweetener of your choice (We like coconut sugar, palm sugar, or stevia)

  • 1 tsp Cinnamon

  • ½ tsp Baking Soda

  • ¼ tsp Xanthan Gum

  • ¼ tsp Salt

  • 2 Organic Eggs

  • 1 tbs Grapeseed Oil (you can also choose coconut oil, here!)

  • 4 tbs Pure Maple Syrup

  • 4 tbs Molasses

  • 2 tbs Unsweetened Applesauce


  1. Preheat the oven to 375 degrees

  2. Line a cookie sheet with parchment paper.

  3. In a bowl, whisk together the flours, sweetener, cinnamon, baking soda, xanthan gum and salt.

  4. In another bowl, whisk together the eggs, maple syrup, molasses, applesauce and oil.

  5. Add in the dry ingredients to the wet ingredients and fold together.

  6. Knead the mixture until your dough is solid.

 POUND Graham Cracker Crust

  1. Once the dough is solid roll out the dough on a floured surface- About ¼” thick

  2. Take a cookie cutter or knife and cut the dough into “cracker” shapes.

 POUND Graham Cracker Crust-2

  1. Place the cut dough onto the prepared baking sheet.

  2. Bake for ~10-12 minutes

  3. Let the Crackers cool on a cooling rack

 POUND Graham Cracker Crust-3

STEP TWO: Now that your Graham Crackers are made, use them in the CRUST RECIPE BELOW to form the BOTTOM LAYER of your S’MORES.

Graham Cracker Crust:

  • 1 ½ cup Graham Cracker Crumbs – We Used our own Homemade Gluten Free Graham Crackers, but you can use store-bought ones to save time!

  • 3 tbs Coconut Oil

  • 1 tbs Unsweetened Almond Milk

  • 1 tsp Unsalted Butter

  • ¼ tsp Salt

POUND Graham Cracker Crust-4


1. Preheat the oven to 350 degrees Fahrenheit.

2. Use a 8 inch brownie pan and line it with parchment paper- Make sure it is a straight as possible .

3. In a microwave-safe bowl, or in a pan over the stove add the oil, almond milk, butter and salt.

4. If microwaving, microwave at 20-second intervals, stirring in between until melted.

If you don’t have a microwave (like us 🙂 ) Place the mixture over the stove top and stir until it has dissolved.Occasionally remove from heat.

5. Once mixture is dissolved stir in the graham cracker crumbs.

6. Scoop the mixture into the 8 inch pan and press firmly into the pan.

7. Bake for 10 minutes, then let cool completely.

STEP 3: Create the MIDDLE LAYER of your s’more using the MARSHMALLOW RECIPE BELOW!

Homemade Marshmallow:

  • 2 packets Animal-safe Unflavored Gelatin

  • 6 tbs Cold Water

  • ½ cup  Pure Maple Syrup

  • ¼  tsp Salt


1. Add the maple syrup and salt to a stand mixer bowl. Make sure you have a whisk attachment.

2. In a microwave-safe bowl, add the gelatin and water.

3. Microwave in 20-second intervals, stirring in between intervals until the gelatin dissolves.

If you are using the stove-topm place the mixture over heat and slowly stir until gelatin dissolves.

4. Turn your mixer on medium speed and slowly add the gelatin mixture.

5. Start to whip on high speed for about 12 minutes, or until the mixture is white and thick.

6. Scoop the mixture over the cooled graham cracker crust.

7. Let it sit overnight.

STEP 4: Create the TOP LAYER of your S’mores using the CHOCOLATE TOPPING recipe below!

 POUND Smores 2

Chocolate Topping:

  • 1.5oz Dark Organic Chocolate

  • 1 tbs Light Coconut Milk

  • 1 tbs Coconut Oil


1. In a microwave-safe bowl or over the stove, add the coconut milk and coconut oil.

2. Microwave or heat over the stove and stir until melted.

3. Add the chocolate and slowly stir until smooth

4. Let the cool until it is slightly warm.

5. Pour and spread over the marshmallow layer.

6. Slice into brownie-sized bites!

7. Serve and ENJOY!

POUND Smores 3We hope you take these decadent-tasting but oh-so-healthy s’mores on the road with you, and make sure you let us know when you try them by checkin’ in on Facebook, Instagram and Twitter with the #POUNDontheROAD hashtag!

S’mores and smiles,
The POUND Girls