Description
A healthy, gluten-free, and vegan version of the classic Kit Kat bars featuring almond flour cookies, rich peanut butter fudge filling, and a dark chocolate coating. Perfect for a guilt-free treat.
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 the oven: Set your 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 thoroughly.
- Add wet ingredients: Mix in the melted coconut oil, water, and vanilla extract with a spatula, then knead the dough with your hands until well combined.
- Roll out the dough: Place the dough between two parchment paper sheets and roll it out to about ⅛ inch thick using a rolling pin.
- Cut into rectangles: Use a knife or pizza cutter to slice the dough into rectangles roughly 3.5 inches by 0.75 inches; set aside excess dough for re-rolling.
- Bake the cookies: Place the dough on a baking sheet with parchment, bake at 350 degrees F for 10 minutes until set and slightly firm.
- Cool the cookies: Separate cookies with a knife or cutter immediately after baking, cool for 5-10 minutes on the baking sheet, then transfer to a wire rack.
- Prepare fudge filling: Melt the dark chocolate and stir in peanut butter until smooth. Allow to cool for 10 minutes until thickened like frosting.
- Assemble Kit Kat bars: Spread fudge between three cookie layers, forming two fudge layers per Kit Kat. Place assembled bars on a lined baking sheet and freeze until set.
- Make chocolate coating: Melt dark chocolate and coconut oil together over low heat, stirring frequently until smooth.
- Coat the bars: Dip each frozen Kit Kat bar into the melted chocolate, then place back on the lined baking sheet to set. Drizzle remaining chocolate over the bars for decoration.
Notes
- Use tigernut flour instead of almond flour for a nut-free version.
- Grind your own flax seeds using a coffee grinder for fresher ground flax.
- Keep assembled bars in the freezer to maintain firmness and prolong shelf life.
- You can substitute Sunbutter for peanut butter to accommodate allergies.
- Ensure chocolate is melted over low heat to prevent burning or seizing.
Nutrition
- Serving Size: 1 bar
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 40 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