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Healthy Gluten-Free Vegan Kit Kat Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 3 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 48 minutes
  • Yield: 11 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free, Vegan

Description

This Healthy Kit Kat recipe offers a delicious, gluten-free, and vegan alternative to the classic candy bar. Made with almond flour and naturally sweetened with coconut sugar, these crunchy cookie layers are filled with a rich dark chocolate and peanut butter fudge, then coated in smooth dark chocolate. Perfect for a guilt-free treat, this recipe is easy to prepare with simple ingredients and baking techniques.

Ingredients

Cookie Dough

  • 1 1/4 cup blanched almond flour (or tigernut flour) (115g)
  • 3 Tbsp coconut sugar
  • 1 Tbsp ground flax
  • 1/8 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)
  • 1/2 Tbsp coconut oil

Instructions

  1. Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the cookie layers.
  2. Mix Dry Ingredients: In a medium mixing bowl, combine almond flour, coconut sugar, ground flax, and salt thoroughly.
  3. Add Wet Ingredients: Stir in melted coconut oil, water, and vanilla extract using a spatula, then knead the mixture with your hands until it forms a dough.
  4. Roll Dough: Place the dough between two sheets of parchment paper and roll it out with a rolling pin to about 1/8 inch thick.
  5. Cut Cookies: Use a knife or pizza cutter to slice the dough into rectangles approximately 3.5 inches by 0.75 inches. Save excess dough for re-rolling and cutting more cookies.
  6. Bake Cookies: Transfer the parchment with cookies onto a baking sheet and bake for 8-10 minutes until firm but not browned.
  7. Cool Cookies: Remove cookies from oven, separate them while still warm, let cool on the pan for 5-10 minutes, then move to a wire rack to cool completely.
  8. Prepare Fudge Filling: Melt 2 tablespoons of dark chocolate and mix in 3 tablespoons of peanut butter until smooth.
  9. Cool and Spread Fudge: Let the fudge cool for about 10 minutes so it thickens, then spread it evenly onto the cookies to assemble layers. Each Kit Kat uses three cookies and two layers of fudge.
  10. Freeze Assembled Bars: Place the layered cookies on a lined baking sheet and freeze to set the fudge layers firmly.
  11. Make Chocolate Coating: In a small saucepan over low heat, gently melt the remaining dark chocolate and coconut oil, stirring frequently.
  12. Dip Bars in Chocolate: Remove the frozen bars and dip each one into the melted chocolate to coat thoroughly.
  13. Set Coated Bars: Place the dipped bars back on the lined baking sheet to harden the chocolate.
  14. Add Chocolate Drizzle: Drizzle any leftover melted chocolate over the bars for decoration and extra flavor.

Notes

  • You can substitute peanut butter with Sunbutter to keep the recipe nut-free.
  • The almond flour can be swapped with tigernut flour for a slightly different flavor and texture.
  • Ensure the fudge filling is thick enough to spread by letting it cool properly before assembly.
  • Use parchment paper for easy cleanup and to prevent sticking during baking and freezing.
  • Store finished Kit Kats in the freezer or refrigerator to keep them firm.

Find it online: https://suerecipe.com/healthy-gluten-free-vegan-kit-kat-recipe/