Introduction

This Healthy Kit Kat recipe offers a delicious twist on the classic candy bar using wholesome ingredients like almond flour and dark chocolate. It’s a satisfying treat that’s both grain-free and naturally sweetened, perfect for a guilt-free indulgence at home.

The image shows several rectangular chocolate-covered bars stacked on a white plate, placed on a white marbled surface. The bars have a smooth, dark brown chocolate coating with a slightly shiny finish and thin chocolate drizzle on top for decoration. One bar is cut in half and positioned on top of the stack, revealing three inner layers of a light tan, crumbly biscuit separated by thin layers of chocolate filling. The overall look combines a glossy outer chocolate shell with a dense, textured biscuit center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 Tbsp dark chocolate
3 Tbsp peanut butter (or Sunbutter)
1 cup dark chocolate (5oz)
1/2 Tbsp coconut oil

Instructions

Step 1: Preheat the oven to 350 degrees F.
Step 2: In a medium bowl, combine the almond flour, coconut sugar, ground flax, and salt.
Step 3: Mix in the melted coconut oil, water, and vanilla extract. Stir with a spatula then knead with your hands until a dough forms.
Step 4: Roll the dough between two sheets of parchment paper to about 1/8 inch thickness.
Step 5: Cut the dough into rectangles about 3.5 inches by 0.75 inches using a knife or pizza cutter. Set aside any excess dough for re-rolling.
Step 6: Transfer the parchment with the cut rectangles onto a baking sheet and bake for 8-10 minutes.
Step 7: Remove from oven and separate the cookies while still warm. Let them cool on the pan for 5-10 minutes before transferring to a wire rack.
Step 8: Melt 2 tablespoons of dark chocolate and stir in the peanut butter until smooth. Let the mixture cool for about 10 minutes until thick.
Step 9: Spread the fudge mixture onto three cookies to form two layers, then stack them to create one Kit Kat bar. Place the assembled bars on a lined baking sheet and freeze until set.
Step 10: In a small saucepan, melt the remaining dark chocolate with the coconut oil over low heat, stirring frequently.
Step 11: Dip each frozen Kit Kat bar one at a time into the melted chocolate, then place back on the lined baking sheet.
Step 12: Drizzle any leftover chocolate over the coated bars for decoration. Let set before serving.

Tips & Variations

Substitute peanut butter with Sunbutter or almond butter for a nut-free or different flavor option.
If you prefer a sweeter filling, add a little honey or maple syrup to the fudge mixture.
Use tigernut flour instead of almond flour to make this recipe nut-free.
Keep excess dough refrigerated before baking to make handling easier.

Storage

Store the finished Kit Kat bars in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage. To serve, let them sit at room temperature for a few minutes or gently warm to soften the chocolate coating.

How to Serve

The image shows a white plate filled with chocolate-covered wafer bars. Each bar has three visible light beige wafer layers separated by thin chocolate filling layers in between, all coated in a smooth, dark chocolate shell with thin drizzled chocolate lines on top for decoration. Several bars are whole while a few are cut in half, exposing the neat, even layers inside. The plate sits on a white marbled surface, with some broken pieces and chocolate chunks scattered around, adding texture and interest to the composition. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Almond flour provides a grain-free and gluten-free base with a nice texture. Using regular flour will change the texture and may result in a less crispy cookie, but you can experiment if preferred.

Is this recipe vegan?

Yes, this recipe is vegan if you use a plant-based butter substitute and ensure your dark chocolate is dairy-free. The ingredients listed are all plant-based.