Healthy Kit Kat Bars
These Healthy Kit Kat Bars are gluten free, dairy free, and refined sugar free!
Made with layers of crunchy cookie, creamy chocolate fudge filling, all wrapped in rich sea salted dark chocolate
They’re simple to make and the ingredient list is MUCH simpler than what you’d find in a traditional Kit Kat bar!
My homemade version uses almond flour, coconut sugar, ground flaxseed, coconut oil, vanilla extract, organic dark chocolate, and organic creamy peanut butter (or nut butter of choice)
Versus..
A store bought Kit Kat which contains
- Sugar
- Wheat Flour
- Cocoa Butter
- Chocolate
- Lactose (Milk)
- Vegetable Oil (Palm Oil, Palm Kernel Oil)
- Skim Milk
- Milk Fat
- Contains 2% Or Less Of:
- Lecithin (Soy)
- PGPR
- Vanillin (ARTIFICIAL FLAVOR)
- Salt
- Yeast
- Baking Soda
Why You’ll Love These Healthy Kit Kat Bars
- They’re gluten, dairy, and refined sugar free
- They’re the perfect combination of crunchy cookie and smooth chocolate
- They’re pretty simple to make
- All your Kit-Kat candy cravings will be satisfied!
By the way, if you also have a gluten allergy, dairy allergy, or simply want to clean up the ingredients in the food you eat, then check out the rest of my Homemade Candy Bars!
I’ve got a better-for-you version of Reese’s, Snickers, Twix, Milky Way, 100 Grand, Peach Gummy Rings, Sour Gummy Worms, and more!
Ingredients
- 1 1/4 cup almond flour
- 3 tbsp coconut sugar
- 1 tbsp ground flaxseed
- 1 pinch sea salt
- 3 tbsp melted coconut oil
- 1 tbsp water
- 1 tsp vanilla
Fudge Center
- 3 tbsp creamy peanut butter, or nut butter of choice
- 2 tbsp dark chocolate
Chocolate Coating
- 1 cup dark chocolate – chips or bar
- 1 tbsp coconut oil
How to Make Healthy Kit Kat Bars
- Mix your almond flour, flaxseed, coconut sugar, and sea salt together
- In a separate small bowl whisk coconut oil, water, and vanilla together, then pour the mixed dry ingredients in. Mix well
- Place dough ball on parchment paper
- Place a second piece of parchment paper on top, then roll your dough out to 1/8 inch thickness
- Use a pizza cutter or knife to cut into small rectangles
- Excess dough around the edges can be rerolled out and cut into rectangles until all the dough is shaped
- Place that parchment paper onto a baking sheet (leaving the dough touching) and bake at 350 for 9-10 minutes until crispy
- Use a pizza cutter to separate the cookies slightly before they fully cool and form
- After 10 minutes move the cookies onto a wire cooling rack
- Make your fudge filling by melting ingredients together in 20 second intervals, stirring in between
- Use a butter knife to spread fudge onto every 2 out of 3 cookies, then stack them. A traditional Kit Kat has 3 cookie layers and 2 fudge layers (feel free to make smaller with just 2 cookie layers to make more)
- Place stacked cookies in the freezer for fudge to set
- Melt chocolate for coating in 30 second intervals, stirring in between
- When fudge center is firm (after at least 15 minutes in the freezer) dip each cookie in melted chocolate with a fork, then place on parchment paper, and back to the freezer for coating to set
- Optionally, drizzle with more chocolate and flakey sea salt
Variations for Dietary Preferences
- Almond Flour – oat flour would probably work here as well, but try 2 tbsp less (1 cup plus 2 tbsp in total) as it is a tad drier than almond flour
- Coconut Sugar – can sub brown sugar or brown sugar substitute
- Ground Flaxseed – helps bind the ingredients together. Can also use 1/2 tbsp psyllium husk, oat bran, or ground chia seeds
- Coconut Oil – can sub butter / vegan butter stick
- Peanut Butter – sub any nut butter of choice. Runny/Creamy works best here
Storage
Best stored in an airtight container in the fridge for up to 4 days
Can also be stored in the freezer for several months (if they last that long!)
I prefer to enjoy them right out of the freezer for the ultimate crunch!
If you make these Healthy Kit Kat Bars I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 1 1/4 cup almond flour
- 3 tbsp coconut sugar
- 1 tbsp ground flaxseed
- 1 pinch sea salt
- 3 tbsp melted coconut oil
- 1 tbsp water
- 1 tsp vanilla
Fudge Center
- 3 tbsp creamy peanut butter or nut butter of choice
- 2 tbsp dark chocolate
Chocolate Coating
- 1 cup dark chocolate – chips or bar
- 1 tbsp coconut oil
Instructions
- Mix your almond flour, flaxseed, coconut sugar, and sea salt together
- In a separate small bowl whisk coconut oil, water, and vanilla together, then pour the mixed dry ingredients in. Mix well
- Place dough ball on parchment paper
- Place a second piece of parchment paper on top, then roll your dough out to 1/8 inch thickness
- Use a pizza cutter or knife to cut into small rectangles
- Excess dough around the edges can be rerolled out and cut into rectangles until all the dough is shaped
- Place that parchment paper onto a baking sheet (leaving the dough touching) and bake at 350 for 9-10 minutes until crispy
- Use a pizza cutter to separate the cookies slightly before they fully cool and form
- After 10 minutes move the cookies onto a wire cooling rack
- Make your fudge filling by melting ingredients together in 20 second intervals, stirring in between
- Use a butter knife to spread fudge onto every 2 out of 3 cookies, then stack them. A traditional Kit Kat has 3 cookie layers and 2 fudge layers (feel free to make smaller with just 2 cookie layers to make more)
- Place stacked cookies in the freezer for fudge to set
- Melt chocolate for coating in 30 second intervals, stirring in between
- When fudge center is firm (after at least 15 minutes in the freezer) dip each cookie in melted chocolate with a fork, then place on parchment paper, and back to the freezer for coating to set
- Optionally, drizzle with more chocolate and flakey sea salt