Description
A healthy, gluten-free, and vegan Kit Kat recipe featuring almond flour cookies layered with peanut butter fudge and coated in dark chocolate. Perfect for a guilt-free indulgence.
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 the oven to 350 degrees F to prepare for baking the cookies.
- Mix dry ingredients: In a medium bowl, combine the almond flour, coconut sugar, ground flax, and salt.
- Add wet ingredients: Mix in the melted coconut oil, water, and vanilla extract first with a spatula then knead the dough with your hands until combined.
- Roll dough: Roll the dough between two sheets of parchment paper to about ⅛ inch thickness.
- Cut cookies: Use a knife or pizza cutter to cut the dough into rectangles approximately 3.5 inches by 0.75 inches. Remove excess dough for re-rolling.
- Bake cookies: Transfer dough on parchment to a baking sheet and bake for 8-10 minutes at 350 degrees F.
- Cool cookies: Remove from oven, separate cut cookies with a knife or pizza cutter, cool on pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- Prepare fudge filling: Melt the dark chocolate, stir in peanut butter, and cool for about 10 minutes until thick like frosting.
- Assemble layers: Spread fudge filling between three cookies to form each Kit Kat bar, then place on lined baking sheet and freeze to set.
- Melt chocolate coating: Melt the dark chocolate and coconut oil in a small saucepan over low heat, stirring frequently.
- Dip bars: Remove bars from freezer one at a time and dip into melted chocolate, then place back on lined baking sheet.
- Drizzle and set: Drizzle any remaining chocolate over bars and let them set before serving.
Notes
- Substitute tigernut flour for a nut-free alternative to almond flour.
- Use ground flax seeds made by grinding whole flax seeds in a coffee grinder for freshness.
- Ensure fudge filling is cooled sufficiently so it spreads thickly and holds between cookie layers.
- Freezing assembled bars before dipping helps the chocolate coating set quickly and keep shape.
- Store finished Kit Kats in the freezer or refrigerator to maintain texture and freshness.
Nutrition
- Serving Size: 1 bar
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 40 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
