Healthy S’mores Dip


Bring your favorite campfire dessert inside with this easy and healthy s’mores dip, made with chickpeas and oven-toasted marshmallows.

If you’re a s’mores fan (and who isn’t) you’re going to L-O-V-E this quick and easy s’mores dip because it tastes just like the treat you adore… only there’s no campfire necessary and this dip is actually kinda healthy. I say kinda because there are marshmallows involved, but this dip is much healthier than most s’mores dips out there.

S'mores dip plated with strawberries and graham crackers for dipping.

The base is a brownie batter hummus dip that’s made with chickpeas, coconut sugar, maple syrup, cocoa powder, almond milk, vanilla and sea salt. 7-ingredients! That’s it and it’s sooo good.

Ingredients measured out to make healthy s'mores dip: almond milk, chickpeas, maple syrup, cocoa powder, salt, marshmallows, vanilla and coconut sugar.

Here’s What You Need

  • chickpeas – garbanzo beans are the base of this dip! It sounds strange but I promise you won’t be able to taste the beans!
  • coconut sugar – I love using coconut sugar because it’s a natural sugar with a bit more nutrition, but regular cane sugar works as well.
  • maple syrup – make sure you grab pure maple syrup, not the artificial stuff.
  • cocoa powder – this is where the chocolate flavor comes in!
  • almond milk – I like using unsweetened almond milk but any dairy-free milk will work.
  • vanilla extract – the perfect flavor enhancer.
  • sea salt – brings all of the flavors together!
  • mini marshmallows – make sure you buy vegan and gluten-free marshmallows if needed.
  • graham crackers and strawberries – these are just for serving.
Three photos showing blended chickpeas to make the base of the s'more dip. Photo of the dip in a dish topped with mini marshmallows.

2 Delicious Layers

The base layer of this dip is a delicious chocolate brownie batter hummus. It’s delicious on it’s own, straight from the food processor but I like pairing the base layer with toasted marshmallows to take this dip to a whole new level!

The brownie batter hummus is vegan and gluten-free. To make the entire dip fit your dietary needs you can grab vegan and gluten-free marshmallows and graham crackers.

S'mores dip plated with strawberries and graham crackers for dipping. A spoon is taking a scoop from the dip.

How to Serve S’mores Dip

I like eating this dip with graham crackers or strawberries but feel free to get creative and serve it with a variety of options! Here are some ideas:

  • crackers – call me crazy but I think sea salt crackers would be a delicious salty pairing for this sweet dip! I like Simple Mills crackers or you can make your own!
  • berries – any berry would be delicious dipped in this dip. Obviously strawberries seem to be the easiest thanks to their size but feel free to try different berries!
  • apples – apple slices are the perfect vehicle to transport this dip into your mouth!
  • cherries – fresh cherries dipped in chocolate? You can’t go wrong!
  • pretzels – another salty option to satisfy your salty-sweet cravings!

How to Store and Reheat Leftovers

While this dip doesn’t last super long, you can store any leftovers in the refrigerator for up to two days. To reheat, place the baking dish in an oven preheated to 350ºF for about 5 minutes. The purpose is simply to melt the marshmallows a bit so they become gooey again because they will harden in the fridge.

More Dips to Try:

Healthy S’mores Dip

3 from 45 votes
Bring your favorite campfire dessert inside with this easy and healthy s’mores dip, made with chickpeas and oven-toasted marshmallows.
S'mores dip plated with strawberries and graham crackers for dipping.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8


  • 1 – 15 oz can chickpeas, drained, rinsed and dried
  • 3 Tablespoons coconut sugar or cane sugar
  • 2 Tablespoons maple syrup
  • 2 Tablespoons cocoa powder
  • 2 Tablespoons almond milk
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • 1 cup mini marshmallows, vegan and gluten-free, if needed
  • graham crackers and strawberries, for serving


  • Preheat oven to 350°F.
  • Place all ingredients except marshmallows into a food processor.
    Chickpeas, maple syrup, coconut sugar and cocoa powder in a food processor.
  • Blend until smooth and creamy. About 3-4 minutes.
    Blended chickpea chocolate dip in a food processor.
  • Add hummus mixture to a small baking dish, cover dip completely with mini marshmallows and bake for 10-15 minutes or until marshmallows have puffed up and turned golden brown.
    Dish of chocolate chickpea s'mores dip topped with mini marshmallows before being baked.
  • Serve immediately with graham crackers and strawberries.


Serving: 1/8 of dip (without graham crackers) Calories: 123kcal Carbohydrates: 24g Protein: 3g Fat: 1g Sodium: 106mg Potassium: 176mg Fiber: 3g Sugar: 11g
Course: Dessert
Cuisine: American
Keyword: s’mores dip


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Recipe Rating

    1. Erica
      August 26, 2021 AT 4:25 pm

      5 stars
      Wow!! This couldn’t be easier to throw together and it’s plate licking good! It was a huge hit for snack time with my girls, and this momma is happy because the ingredients are nutritious without lacking flavor. Thank you!!

      1. Brittany Mullins
        August 27, 2021 AT 1:22 pm

        Ah yay!! So happy to hear you enjoyed this recipe. Thanks so much for the review, Erica! It means so much to me!

    2. Leyla
      May 1, 2020 AT 6:15 am

      Would dry cooked chickpeas work just as good as the canned ones?

      1. Brittany Mullins
        May 1, 2020 AT 5:02 pm

        Hey Leyla – Yes, that should work just fine!

    3. Rebecca LeVander
      December 10, 2017 AT 4:58 pm

      Can you use cacao powder or does it have to be cocoa powder? What brand did you use?

      1. Brittany Mullins
        December 10, 2017 AT 10:45 pm

        I’ve made this a ton so I’ve used different brands and both cocoa powder and cacao powder. I most recently used Hershey’s Special Dark cocoa powder and it turned out to be delicious. Whatever you have on hand should work great!

    4. Julia
      November 10, 2016 AT 11:39 pm

      If I wanted to omit the coconut/cane sugar, approximately how much maple syrup would I need to substitute it with? Thanks!

      1. Brittany Mullins
        November 11, 2016 AT 5:20 pm

        I’d do about 5 Tablespoons of maple syrup! You can taste it to see if it’s sweet enough and add more if needed. Let me know how it turns out. 🙂

    5. Mia
      September 13, 2016 AT 6:30 pm

      How big is the serving size? I know it says 1/8 but I’m not sure what that equates to / how much the entire recipe yields… thanks!!

Parchment paper lined with protein balls.


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