Healthy Homemade Kit Kat Bars Recipe

Introduction

This healthy Kit Kat recipe offers a delicious twist on the classic treat by using almond flour and natural sweeteners. With layers of homemade cookie, peanut butter fudge, and a rich chocolate coating, it’s a satisfying snack you can feel good about.

Ingredients

• 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
• 2 Tbsp dark chocolate (for fudge filling)
• 3 Tbsp peanut butter (or Sunbutter)
• 1 cup dark chocolate (5 oz) (for coating)
• ½ Tbsp coconut oil (for coating)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the almond flour, coconut sugar, ground flax, and salt.
2. Step 2: Add the melted coconut oil, water, and vanilla extract to the dry ingredients. Mix with a spatula, then knead the dough by hand until combined.
3. Step 3: Roll the dough between two sheets of parchment paper to about ⅛ inch thickness. Cut into rectangles approximately 3.5 by 0.75 inches using a knife or pizza cutter. Save excess dough for additional cookies.
4. Step 4: Transfer the parchment with cut dough onto a baking sheet. Bake for 8-10 minutes until set. Remove from oven, separate cookies if they stuck together, and let cool on the pan for 5-10 minutes. Move to a wire rack to cool completely.
5. Step 5: To make the fudge filling, melt 2 tablespoons of dark chocolate and stir in the peanut butter. Cool for about 10 minutes until thickened to a frosting-like consistency.
6. Step 6: Assemble each Kit Kat by layering three cookies with two layers of fudge filling in between. Place assembled bars on a lined baking sheet and freeze to set.
7. Step 7: For the chocolate coating, melt 1 cup of dark chocolate with ½ tablespoon coconut oil over low heat, stirring often.
8. Step 8: Dip each frozen Kit Kat bar individually into the melted chocolate, then return to the lined sheet. Drizzle any leftover chocolate over the bars. Let the coating set before serving.

Tips & Variations

• Use tigernut flour instead of almond flour if you need a nut-free option.
• Swap peanut butter with Sunbutter for a nut-free fudge filling alternative.
• Keep the fudge mixture thick by cooling it thoroughly before spreading to avoid soggy cookies.
• For extra crunch, add a pinch of finely crushed crisp rice cereal to the fudge layer.

Storage

Store the finished Kit Kats in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to one month. Allow them to thaw slightly before dipping into chocolate or serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of coconut sugar?

Yes, you can substitute coconut sugar with maple sugar or a granulated sweetener of your choice, but it may slightly change the flavor and texture.

Is it necessary to freeze the assembled bars before dipping in chocolate?

Freezing helps the fudge set firmly, making it easier to coat evenly and preventing the filling from melting. While you can skip freezing, the chocolate coating might be messier.

Healthy Homemade Kit Kat Bars Recipe

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4.4 from 341 reviews

This Healthy Kit Kat recipe offers a nutritious twist on the classic chocolate treat by using almond flour cookies, a rich peanut butter fudge filling, and a dark chocolate coating. The recipe is gluten-free, refined sugar-free, and uses wholesome ingredients to create a delicious, satisfying snack that can be assembled at home with simple baking and chilling steps.

• Author: Isabella
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 6 Kit Kat bars (each composed of 3 cookie layers with fudge filling and chocolate coating) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cookies

• 1 ¼ cup blanched almond flour (or tigernut flour) (115g)
• 3 Tbsp coconut sugar
• 1 Tbsp ground flaxseed
• 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

1. Prepare the Cookie Dough: Preheat your oven to 350°F (177°C). In a medium mixing bowl, combine the dry ingredients: almond flour, coconut sugar, ground flaxseed, and salt. Mix well.
2. Add Wet Ingredients: Stir in the melted coconut oil, water, and vanilla extract. Use a spatula first to bring the dough together, then knead it thoroughly with your hands until fully combined.
3. Roll and Cut Cookies: Place the dough between two sheets of parchment paper. Using a rolling pin, roll it out to about ⅛ inch thickness. Use a knife or pizza cutter to slice the dough into rectangles roughly 3.5 inches by 0.75 inches. Reserve excess dough to re-roll and make additional cookies.
4. Bake Cookies: Transfer the dough on the parchment sheet to a baking sheet and bake in the preheated oven for 8 to 10 minutes. Once baked, separate the cookie pieces using a knife or cutter while still warm. Allow them to cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely.
5. Make the Fudge Filling: Melt the 2 tablespoons of dark chocolate gently. Stir in the peanut butter until smooth and combined. Let the fudge cool for about 10 minutes until it thickens to a spreadable consistency, similar to frosting.
6. Assemble Kit Kat Layers: Spread the fudge filling evenly between every three cookie rectangles, making two layers of fudge in total. Stack three cookies per Kit Kat bar. Place the assembled bars on a lined baking sheet and freeze until set.
7. Prepare Chocolate Coating: In a small saucepan over low heat, melt the 1 cup of dark chocolate with ½ tablespoon of coconut oil, stirring frequently to achieve a smooth glaze.
8. Coat the Kit Kats: Remove the assembled cookie bars from the freezer. Dip each bar into the melted chocolate to coat thoroughly. Place them back onto the lined baking sheet to allow the chocolate to set.
9. Finish and Serve: Use any remaining melted chocolate to drizzle over the coated Kit Kats for decoration. Let the chocolate coating fully harden before serving.

Notes

• Use a spatula and then your hands to ensure the cookie dough is well kneaded without over-mixing.
• Chill any excess dough before re-rolling to prevent sticking.
• For a nut-free version, substitute peanut butter with Sunbutter.
• Ensure the fudge filling is cool enough to spread thickly but not too hard to avoid breaking the cookies.
• Freeze assembled bars before dipping to keep layers firm and prevent melting when coating with chocolate.
• Store finished Kit Kats in the refrigerator to maintain the chocolate coating and freshness.

Keywords: Healthy Kit Kat, Almond Flour Cookies, Peanut Butter Fudge, Dark Chocolate, Gluten-Free Dessert, Homemade Kit Kat