Description
A healthy, gluten-free and vegan Kit Kat recipe featuring almond flour cookies layered with a rich peanut butter fudge filling and coated in dark chocolate for a delicious homemade 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
- Prepare Cookies: Preheat oven to 350 degrees F. In a medium bowl, combine almond flour, coconut sugar, ground flax, and salt. Add melted coconut oil, water, and vanilla extract; mix first with a spatula then knead with your hands until dough forms.
- Shape Dough: Roll the dough between two sheets of parchment paper using a rolling pin until about ⅛ inch thick. Cut into 3.5″ x 0.75″ rectangles using a knife or pizza cutter. Set aside any excess dough for re-rolling.
- Bake Cookies: Transfer parchment with cut dough rectangles onto a baking sheet. Bake at 350 degrees F for 10 minutes. Remove from oven, separate cookies with a knife or pizza cutter while warm, then cool on the pan for 5-10 minutes before transferring to a wire rack.
- Make Fudge Filling: Melt dark chocolate until smooth, stir in peanut butter until combined. Let the fudge cool for about 10 minutes until thick like frosting.
- Assemble Kit Kats: Spread fudge between three cookies to form two layers of filling per Kit Kat bar. Place assembled bars on a lined baking sheet and freeze to set.
- Prepare Chocolate Coating: In a small saucepan, melt dark chocolate and coconut oil over low heat, stirring frequently until smooth.
- Coat Kit Kats: Remove frozen bars and dip each one into the melted chocolate, coating all sides. Return bars to lined baking sheet. Drizzle any remaining chocolate over the bars and let set completely before serving.
Notes
- Substitute tigernut flour for a nut-free cookie base.
- Make your own ground flaxseed by grinding whole flax seeds using a coffee grinder for freshness.
- Ensure fudge is thick before spreading to prevent slipping.
- Store assembled Kit Kats in the freezer to keep texture intact.
Nutrition
- Serving Size: 1 Kit Kat Bar
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
