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
