Description
These homemade Kit Kat bars are a healthy spin on the original version. They're crispy, crunchy and absolutely delicious! Gluten Free, Vegan and Paleo.
Ingredients
Cookies
- 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
Cookies
- Preheat oven to 350 degrees F.
-
Combine all dry cookie ingredients in a medium-sized mixing bowl. This includes the almond flour, coconut sugar, ground flax and salt.
-
Mix in the wet ingredients. This includes the coconut oil, water and vanilla. First mix with the dough with a spatula, then use your hands to knead it.
-
Roll the dough between two sheets of parchment paper using a rolling pin. The cookie dough should be about 1/8" thick.
-
Use a knife or pizza cutter to cut the cookies into rectangles about 3.5" x 0.75". Remove the excess dough and set it aside. (You'll re-roll it to make more cookies.)
-
Transfer the cookie dough on the parchment paper to a baking sheet (keeping the cookies on the parchment). Bake them at 350 degrees for 8-10 minutes.
-
Remove them from the oven and use a knife or pizza cutter to spread the cookies apart. Let them cool on the pan for 5-10 minutes, then transfer them to a wire cooling rack.
Fudge Filling
- Melt the dark chocolate, then stir in the peanut butter.
- Cool the fudge mixture for about 10 minutes before spreading it onto the cookies (It should be thick like frosting).
- Each Kit Kat contains 3 cookies and two layers of fudge. Assemble the cookies and then set them on a lined baking sheet and place them in the freezer to set.
Chocolate Coating
- Place the dark chocolate and coconut oil in a small saucepan. Melt over low heat, stirring frequently.
- Grab the cookies from the freezer and dip them, one at a time, into the melted chocolate.
- Place the cookies back on the lined baking sheet to set.
- Drizzle any remaining chocolate over the cookies.
Notes
*Substitute tigernut flour for a nut free version.
**I make my own ground flax by grinding whole flax seeds in a coffee grinder.