Description
This Healthy Kit Kat recipe offers a gluten-free and vegan twist on the beloved classic treat. Made with almond flour, coconut sugar, and layered with rich peanut butter fudge, these homemade Kit Kats are coated in smooth dark chocolate for a deliciously satisfying snack or dessert that's both nutritious and indulgent.
Ingredients
Cookie Dough
- 1 1/4 cup blanched almond flour (or tigernut flour) (115g)
- 3 Tbsp coconut sugar
- 1 Tbsp ground flaxseed
- 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
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium-sized bowl, combine the almond flour, coconut sugar, ground flaxseed, and salt until evenly mixed.
- Add Wet Ingredients: Stir in the melted coconut oil, water, and vanilla extract using a spatula until the dough begins to come together, then knead with your hands to form a smooth dough.
- Roll Dough: Roll the dough between two sheets of parchment paper to about 1/8 inch thickness using a rolling pin for even thickness.
- Cut Cookies: Cut the rolled dough into rectangles approximately 3.5 inches by 0.75 inches using a knife or pizza cutter. Collect and save the excess dough for re-rolling.
- Bake Cookies: Transfer the parchment paper with cut cookies onto a baking sheet and bake in the preheated oven for 8-10 minutes until set.
- Cool Cookies: Remove cookies from the oven and separate them carefully using the knife or pizza cutter. Let them cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
- Prepare Fudge Filling: Melt 2 tablespoons of dark chocolate gently and stir in 3 tablespoons of peanut butter until smooth and creamy.
- Cool Fudge: Allow the fudge mixture to cool for about 10 minutes until it thickens to a frosting-like consistency.
- Assemble Kit Kats: Spread fudge between three cookies to create two layers of fudge, assembling them into a bar shape. Place the assembled bars on a lined baking sheet and freeze to set the fudge.
- Melt Chocolate Coating: In a small saucepan over low heat, melt the dark chocolate and coconut oil together, stirring frequently to ensure a smooth mixture.
- Coat Cookies: Remove the frozen Kit Kat bars and dip each one into the melted chocolate to coat evenly.
- Set Coating: Place the chocolate-coated Kit Kats back on the lined baking sheet to allow the chocolate to firm up.
- Drizzle Excess Chocolate: Use any remaining melted chocolate to drizzle decoratively over the coated Kit Kats before allowing them to fully set.
Notes
- You can substitute tigernut flour for almond flour to keep the recipe nut-free.
- Ground flaxseed acts as a binder, making this recipe vegan and helping with texture.
- Roll out excess dough to maximize yields and minimize waste.
- Use high-quality dark chocolate for best flavor and smooth melting.
- Keep the assembled bars in the freezer for a crisp texture before coating with chocolate.
- Store finished Kit Kats in an airtight container in the refrigerator to maintain freshness.
