Description
This Healthy Kit Kat Recipe is a delicious gluten-free and vegan treat that features homemade almond flour cookies layered with rich peanut butter fudge and coated in dark chocolate. Perfect for a guilt-free indulgence, these bars combine crunchy cookies, creamy filling, and a smooth chocolate coating for a satisfying snack or dessert.
Ingredients
Scale
Cookies
- 1 ¼ cup blanched almond flour (or tigernut flour) (115g)
- 3 Tbsp coconut sugar
- 1 Tbsp ground flax
- ⅛ tsp salt
- 3 Tbsp melted coconut oil
- 1 Tbsp water
- 1 tsp vanilla extract
Fudge Filling
- 2 Tbsp dark chocolate
- 3 Tbsp peanut butter (or Sunbutter)
Chocolate Coating
- 1 cup dark chocolate (5oz)
- ½ Tbsp coconut oil
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookie base.
- Mix dry cookie ingredients: In a medium-sized bowl, combine the almond flour, coconut sugar, ground flaxseed, and salt thoroughly.
- Add wet ingredients: Stir in the melted coconut oil, water, and vanilla extract. First, mix with a spatula then knead the dough gently with your hands until fully combined.
- Roll out the dough: Place the dough between two sheets of parchment paper and use a rolling pin to flatten it out to approximately ⅛ inch thick.
- Cut cookies: Use a knife or pizza cutter to slice the dough into rectangular pieces about 3.5 inches by 0.75 inches. Remove excess dough and set aside.
- Bake cookies: Transfer the cookie sheet with parchment and dough pieces to the oven and bake for 10 minutes until set.
- Cool cookies: Take them out of the oven, carefully separate the cookies using a knife or pizza cutter, and allow them to cool on the pan for 5-10 minutes before moving to a wire rack to cool further.
- Prepare fudge filling: Melt the dark chocolate gently, then stir in the peanut butter until smooth. Let the mixture cool for about 10 minutes until it thickens to a frosting-like consistency.
- Assemble Kit Kats: Spread the fudge evenly onto three cookie pieces per Kit Kat, layering two layers of fudge with three cookies. Place the assembled bars on a lined baking sheet and freeze them to set.
- Melt chocolate coating: In a small saucepan over low heat, melt the dark chocolate and coconut oil together, stirring frequently until smooth.
- Dip assembled Kit Kats: Remove bars from the freezer and dip each one individually into the melted chocolate coating, ensuring full coverage.
- Set coated bars: Place the dipped bars back on the lined baking sheet. Drizzle any remaining chocolate over the bars for decoration and allow them to set completely.
Notes
- Use tigernut flour as a nut-free alternative to almond flour.
- Grind your own flaxseed using a coffee grinder for fresher flavor and better texture.
- Ensure the fudge filling has thickened before assembling to prevent slipping during freezing.
- Freeze assembled bars until firm before dipping to make chocolate coating easier and neater.
- Store the finished Kit Kats in an airtight container in the refrigerator or freezer for longer shelf life.
Nutrition
- Serving Size: 1 bar
- Calories: 230 kcal
- Sugar: 8 g
- Sodium: 35 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
