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 bean paste
Fudge Filling
- 2 Tbsp dark chocolate
- 3 Tbsp peanut butter (or Sunbutter)
Chocolate Coating
- 1 cup dark chocolate (5 oz)
- 1/2 Tbsp coconut oil
Instructions
- Preheat the oven. Set your oven to 350 degrees Fahrenheit to get it ready for baking the cookies.
- Mix dry ingredients. In a medium-sized bowl, combine the almond flour, coconut sugar, ground flaxseed, and salt thoroughly.
- Add wet ingredients and form dough. Stir in the melted coconut oil, water, and vanilla bean paste into the dry mixture. Mix with a spatula initially and then knead gently with your hands until forming a cohesive dough.
- Roll out the dough. Place the dough between two sheets of parchment paper and roll it out with a rolling pin to about 1/8 inch thickness.
- Cut the cookies. Using a knife or pizza cutter, slice the dough into rectangles approximately 3.5 inches by 0.75 inches. Remove the excess dough for re-rolling later.
- Bake the cookies. Transfer the parchment paper with cut cookies onto a baking sheet. Bake them at 350 degrees Fahrenheit for 8 to 10 minutes until firm.
- Cool the cookies. After baking, use a knife or cutter to separate the cookies while still warm. Let them cool on the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.
- Prepare fudge filling. Melt 2 tablespoons of dark chocolate, then stir in the peanut butter until smooth. Let the mixture cool for about 10 minutes until thickened like frosting.
- Assemble the Kit Kat layers. Spread a layer of the fudge mixture on a cookie, top with another cookie, spread fudge again, then add the third cookie to create a triple-layered Kit Kat. Place assembled bars on a lined baking sheet and freeze to set.
- Melt chocolate coating. In a small saucepan over low heat, melt the remaining 1 cup dark chocolate and 1/2 tablespoon coconut oil together, stirring frequently until smooth.
- Coat the Kit Kats. Remove the layered Kit Kats from the freezer and dip each one individually into the melted chocolate to coat completely.
- Set the coating. Place the chocolate-coated Kit Kats back on the lined baking sheet. Drizzle any leftover melted chocolate over the bars as decoration. Let them set fully before serving.
Notes
- Almond flour can be substituted with tigernut flour for a nut-free variation.
- Ground flaxseed acts as a binder and adds fiber but can be omitted if unavailable.
- Use dark chocolate with at least 70% cacao for a richer flavor and vegan suitability.
- These Kit Kats should be stored in the refrigerator or freezer to maintain their shape and texture.
- Peanut butter can be replaced with sunflower seed butter (Sunbutter) for nut allergies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
