• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Beans and Legumes

    Healthy Freezer S’mores Balls

    Published: Jun 29, 2023 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 2 Comments

    35 shares
    Jump to Recipe Print
    batter for s'mores balls and finished balls separated by text box
    s'mores protein balls on a counter with text boxes for recipe name and website

    Bolstered with protein-packed white beans and peanut butter, these s’mores balls are a healthy twist on a classic dessert! Store them in the freezer to have on hand when you need an energy boost or sweet treat. They’re also a great dessert for a crowd, especially for 4th of July or other summer gatherings!

    s'mores balls on a counter surrounded by mini marshmallows and chocolate chips

    Every 4th of July, we go to my husband’s parents’ house in a lake town located northwest of Chicago. It’s a highlight of summer, complete with boat rides, fireworks, a town festival, and the best ever s’mores cookies made by my mother-in-law! I love sinking my teeth into one her delicious cookies after a day in the sun. The 4th wouldn’t be the same without them, and they’re the inspiration for these s’mores balls.

    This recipe features similar ingredients to the s’mores cookies (and classic s’mores) with some additions on brand for the Veg World. Alongside graham crackers, marshmallows, and chocolate chips, I added white beans and peanut butter. These two foods contribute protein, fiber, and healthy fats, which make for a filling and balanced treat!

    Each ball still packs a ton of s’mores flavor but with a little extra nutrition. I know, I know…I totally dietitian-ified a classic dessert, just like I did with the Coconut Chickpea Cookie Dough Balls (these are pretty similar). But don’t knock ’em ’til you try ’em, friends. I think you’re going to love them! And trust me, I’ll still be enjoying s’mores cookies and classic s’mores this summer too, even with these balls added to the mix.

    Jump to:
    • Ingredients and Substitutions
    • Instructions
    • Storage
    • More Healthy Desserts
    • 📖 Recipe
    • 💬 Comments
    maple syrup, graham crackers, white beans, peanut butter, vanilla, marshmallows, and chocolate chips

    Ingredients and Substitutions

    • Graham crackers: You’ll blend these into crumbs to add to the batter and to dust the s’mores balls when you’re finished rolling them. Many brands use honey to sweeten graham crackers, so if you want this recipe to be vegan, use a vegan brand such as Nabisco.
    • Peanut butter: Use creamy peanut butter with a single ingredient (peanuts…or peanuts and salt if it’s salted). I love Once Again peanut butter or Trader Joe’s organic creamy peanut butter. Both have an excellent consistency for making energy bites. Creamy almond butter would also work in this recipe, but peanut butter really contributes to the s’mores taste in my opinion. For a nut-free option, try sunflower seed butter.
    • White beans: I prefer to use navy beans, but cannellini, great Northern, and chickpeas all work as substitutes.
    • Maple syrup: You can substitute honey if needed. If you want the bites to have less sugar, cut back on the amount of maple syrup you add.
    • Vanilla extract: This adds a lot of flavor!
    • Mini marshmallows: If you want the recipe to be vegetarian or vegan, use a vegan brand of marshmallows.
    • Mini chocolate chips: I like to use Enjoy Life semi-sweet mini chips (these are dairy-free and free of allergens if that’s what you need), but you can use any brand. You can also substitute cacao nibs.

    Instructions

    The full recipe for s’mores balls is at the bottom of the post in the recipe card. Here’s a preview of the easy steps! For this recipe, you will need a food processor (I use an 11-cup Cuisinart) or a high-powered blender.

    ground graham crackers in a food processor on a counter

    Add the graham crackers to a food processor. Blend until you get fine crumbs.

    beans, peanut butter, maple syrup, and vanilla before being blended in a food processor

    Keep ½ cup of the graham cracker crumbs on the food processor. Remove the rest of them and reserve for later. Add the beans (drained and rinsed), peanut butter, maple syrup, and vanilla extract. Blend until smooth.

    batter for s'mores balls with marshmallows and chocolate chips mixed in

    Remove the bowl from the food processor. At this point, you can cover the bowl of batter and put it in the refrigerator without the chocolate chips and marshmallows or you can add them before refrigeration. I like to add the marshmallows after refrigeration, since they can lose some of their texture if they sit in the batter too long. I’m indifferent on when to add the chocolate chips. Refrigerate for at least a half hour.

    s'mores ball being rolled in graham cracker crumbs on a counter

    Once the batter is firm enough to roll, scoop out a tablespoon and roll into a ball. Then, roll the ball in the reserved graham cracker crumbs on a plate or in a bowl. Try to roll the balls quickly, since the batter will soften and get stickier/harder to roll the longer it sits out. Put the completed balls in a freezer-safe container. Freeze for at least an hour before enjoying!

    healthy s'mores ball made with peanut butter and beans on a counter

    Storage

    These s’mores balls are intended to be kept in the freezer. I like to store them in reusable silicone bags (like Stasher) with as much air as possible removed before sealing. I keep the balls in single layers and lay the bag flat in the freezer so they don’t freeze stuck together. You can also store them in a freezer-safe plastic or glass container, with parchment paper separating layers of balls if needed.

    When you want to eat one, remove it from the freezer and let it thaw at room temperature for about 10 minutes before enjoying. The balls will last for up to 3 months in the freezer but are best when enjoyed within 1 month.

    More Healthy Desserts

    • Oatmeal raisin cookie with carrots and chocolate chips with a bite taken out next to other cookies.
      Easy Oatmeal Raisin Carrot Cookies
    • Chocolate cupcake with bite taken out of it next to spoon of sweet potato.
      Almond Flour Chocolate Cupcakes (with sweet potato!)
    • Healthy chocolate frosting with avocado in a cup next to avocados and a napkin.
      Avocado Chocolate Frosting
    • Almond flour cookies stacked on top of each other with a bite taken out of the top one.
      Almond Flour Ginger Cookies
    See more Sweets →

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we’ll send it to you. Plus, you’ll get a weekly recap of new recipes!
    s'mores balls on a counter surrounded by mini marshmallows and chocolate chips

    Healthy S’mores Balls

    These protein-packed energy balls are a healthy twist on s'mores. Store them in the freezer to grab when you want a sweet treat.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 20 minutes mins
    Refrigeration: 30 minutes mins
    Total Time: 50 minutes mins
    Servings: 15 balls
    Calories: 156kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Food processor

    Ingredients 

    • 8 sheets graham crackers - 32 total small rectangular crackers, about 1 cup ground
    • 1 15-ounce can navy beans - drained and rinsed
    • ½ cup creamy peanut butter
    • 3 tablespoons maple syrup - decrease to 1 or 2 tablespoons for less sugar
    • 1 tablespoon vanilla extract
    • ½ cup mini marshmallows
    • ¼ cup mini chocolate chips - can sub cacao nibs

    Instructions

    • Add the graham crackers to a food processor. Pulse until ground into fine crumbs. Keep ½ cup of the crumbs in the food processor. Transfer the rest to a plate or bowl for later.
    • Add the beans, peanut butter, maple syrup, and vanilla extract to the food processor with the crumbs. Pulse until a smooth batter forms. It will be sticky.
    • Remove the bowl with the batter from the food processor. You can remove the blade at this point too. Cover the bowl and refrigerate for at least a half hour until firm enough to roll.
    • After refrigeration, stir in the mini marshmallows and mini chocolate chips. You can also add these before you refrigerate the batter, but the texture of the marshmallows holds up better if you add them after refrigeration.
    • Scoop out a rounded tablespoon of the batter and form it into a ball with your hands. Roll the ball in the reserved graham cracker crumbs. Place the ball into a freezer-safe container. Repeat this step with the rest of the batter. Your hands will get sticky during this step, FYI. Try to roll the balls quickly because the batter will get softer/stickier and harder to roll the longer it's at room temperature. You should have between 12 and 15 balls.
    • Seal the container with the balls and transfer it to the freezer. Let the balls freeze for at least an hour before enjoying. Once the balls are frozen solid (if they've been in the freezer overnight, for example), I like to let them thaw for 10 minutes at room temperature before enjoying to make them easier to eat. They will last for up to 3 months in the freezer but are best when enjoyed within 1 month.
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    • If you need this recipe to be strictly vegetarian or vegan, use a vegan, honey-free brand of graham crackers (such as Nabisco), dairy-free/vegan chocolate chips (such as Enjoy Life), and vegan mini marshmallows (such as Dandies).

    Nutrition

    Serving: 1ball | Calories: 156kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.5mg | Sodium: 90mg | Potassium: 182mg | Fiber: 4g | Sugar: 8g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Happy summer! – Lizzie

    More Bean and Legume Recipes

    • Chickpea cucumber feta salad in a mixing bowl next to napkins and utensils.
      Chickpea Cucumber Feta Salad
    • Cucumber edamame salad in a serving bowl next to garnishes, a napkin, and a spoon.
      Cucumber Edamame Salad
    • Large bowl with hummus topped with colorful vegetables next to pita, a napkin, and herbs.
      Easy Appetizer Hummus Platter
    • Butter beans in a bowl with a spoon next to garnishes and a napkin.
      Easy Braised Butter Beans (Vegan)
    35 shares

    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Miranda

      October 25, 2023 at 6:08 pm

      5 stars
      These were really good! My dough was a bit sticky, so I added all the graham cracker crumbs to the dough instead of rolling the dough in any crumbs. I’ve made healthy desserts with garbanzo beans that tasted gross and gritty, so was a bit worried about using navy beans in this recipe, but you can’t taste them at all and they make the energy bites really creamy. Also, I used almond butter instead of peanut butter for a more neutral flavor. Thank you for the recipe!

      Reply
      • Lizzie Streit, MS, RDN

        October 25, 2023 at 7:47 pm

        Hi Miranda, I’m so glad to hear you enjoyed the recipe! Thanks so much for leaving a review!

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Summer

    • Green goddess dip made with avocado in a bowl surrounded by veggies and rice cakes.
      Avocado Green Goddess Dressing (+ Dip)
    • Honey glazed salmon and roasted asparagus on a plate with a fork.
      Salmon and Asparagus Sheet Pan with Honey Glaze
    • Ravioli pasta salad with arugula in a bowl surrounded by napkin, lemon, spoon, and cheese.
      Ravioli Pasta Salad with Arugula
    • Mint leaves, peas, and coconut yogurt on top of pea and mint soup in a bowl.
      Pea and Mint Soup (Vegan)
    See more Summer →

    Salads

    • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
      Roasted Asparagus Salad with Barley
    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.