Description
This Healthy Kit Kat Recipe offers a gluten-free and vegan twist on the classic treat, featuring crispy almond flour cookies layered with rich peanut butter fudge and coated in dark chocolate. Perfect for a guilt-free indulgence, these homemade Kit Kats combine wholesome ingredients with delicious flavors.
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 cookies.
- Mix Dry Ingredients: In a medium-sized bowl, combine the almond flour, coconut sugar, ground flaxseed, and salt thoroughly.
- Add Wet Ingredients: Incorporate melted coconut oil, water, and vanilla extract into the dry mixture. Stir initially with a spatula, then knead by hand until a dough forms.
- Roll Dough: Place dough between two sheets of parchment paper and roll it out using a rolling pin until it is about ⅛ inch thick.
- Cut Cookies: Using a knife or pizza cutter, slice the dough into rectangles approximately 3.5 inches by 0.75 inches. Remove excess dough and save for re-rolling.
- Bake Cookies: Transfer the parchment with cookie rectangles onto a baking sheet. Bake in the preheated oven for 10 minutes to achieve a crisp texture.
- Cool Cookies: Remove cookies from oven and separate them carefully using a knife or pizza cutter. Let them cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Fudge Filling: Melt dark chocolate and mix it with peanut butter until smooth. Allow the fudge to cool for 10 minutes until it thickens like frosting.
- Assemble Kit Kats: Layer three cookies per Kit Kat by spreading fudge between each cookie to create two layers. Place assembled bars on a lined baking sheet and freeze to set.
- Melt Chocolate Coating: In a small saucepan, melt dark chocolate with coconut oil over low heat, stirring frequently to ensure a smooth consistency.
- Dip Cookies: Remove Kit Kat bars from freezer and dip them individually into the melted chocolate coating. Return them to the lined baking sheet.
- Set and Decorate: Allow the chocolate to set on the cookies. Drizzle any remaining melted chocolate over the top of the bars for a decorative finish.
Notes
- Substitute tigernut flour for a nut-free version suitable for allergies.
- Grind whole flax seeds in a coffee grinder to make your own ground flaxseed for fresher flavor.
- Ensure cookies are fully cooled before layering fudge to prevent melting and sogginess.
- Use a lined baking sheet for easy removal and cleanup, especially after dipping in chocolate.
- Freeze assembled bars to help the fudge and chocolate coating set properly for neat presentation.
Nutrition
- Serving Size: 1 bar
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
