Description
This Healthy Kit Kat Recipe is a delicious gluten-free and vegan alternative to the classic treat. Made with almond flour cookies, rich peanut butter fudge filling, and a dark chocolate coating, it offers a guilt-free indulgence perfect for anyone seeking a wholesome dessert.
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 F to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, combine almond flour, coconut sugar, ground flax, and salt thoroughly.
- Add Wet Ingredients: Mix in melted coconut oil, water, and vanilla extract using a spatula, then knead the dough by hand until well combined.
- Roll Dough: Place the dough between two sheets of parchment paper and roll it out to about ⅛ inch thick using a rolling pin.
- Cut Cookies: Using a knife or pizza cutter, cut the dough into rectangles approximately 3.5 inches by 0.75 inches. Set aside excess dough for re-rolling.
- Bake Cookies: Transfer the parchment paper with cookies onto a baking sheet and bake for 10 minutes at 350 degrees F.
- Cool Cookies: Remove from oven, separate the cookies with a knife or cutter, and cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- Prepare Fudge Filling: Melt the dark chocolate and stir in peanut butter until smooth. Allow to cool for about 10 minutes until thickened like frosting.
- Assemble Kit Kats: Spread the fudge filling between three cookies, layering two layers of fudge per Kit Kat. Place the assembled bars on a lined baking sheet and freeze until set.
- Melt Chocolate Coating: In a small saucepan over low heat, melt dark chocolate and coconut oil together, stirring frequently to combine.
- Dip Kit Kats: Remove the frozen bars and dip each one individually into the melted chocolate coating. Place back on the lined baking sheet to set.
- Finish Decoration: Drizzle any remaining melted chocolate over the coated Kit Kats for an elegant finish, then allow the chocolate to fully set before serving.
Notes
- Use tigernut flour instead of almond flour for a nut-free version.
- Grind whole flax seeds fresh using a coffee grinder for best results in the ground flax ingredient.
- Ensure the fudge filling is cool and thick before spreading to prevent cookies from becoming soggy.
- Freeze assembled Kit Kats well before dipping to maintain their shape.
- Store finished Kit Kats in the refrigerator for up to one week to keep them fresh.
Nutrition
- Serving Size: 1 Kit Kat bar
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
