In a mixing bowl, combine the almond flour, coconut oil, maple syrup or agave nectar, vanilla extract, and a pinch of salt. Mix until a dough forms.

Refrigerate the dough for 20 minutes.

Roll out the dough between two sheets of parchment paper until it's about 5 mm thick. Use a knife or cookie cutter to cut the dough into thin rectangular shapes, similar to the size of a KitKat (I did 2x7 cm rectangles).

Don't separate the rectangles from the parchment paper; instead, just put it on the baking sheet as is. After the marked rectangles are baked, it will be easy to break them into pieces—just make sure you marked the shapes deep enough with the knife.

Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Remove from the oven and let them cool completely on a wire rack.

While the cookies are cooling, prepare the chocolate filling. In a microwave-safe bowl or using a double boiler, melt the dairy-free chocolate until smooth.

Stir in the peanut butter until well combined, and then refrigerate the mixture for 8 minutes to allow it to thicken (or until it achieves a spreadable consistency).

Take three of the baked and cooled cookies and spread a layer of the chocolate-peanut butter filling on one cookie.

Then, place the second cookie on top of the filling, creating a "sandwich" with the chocolate filling in the middle.

Finally, spread another thin layer of the chocolate-peanut butter filling on top of the second cookie, and place the third cookie on top to complete the sandwich.

Repeat this process for all the cookie pieces.

Place the filled KitKats in the refrigerator for about 10-15 minutes to set the filling.

In the meantime, prepare the chocolate coating. Melt the remaining 150 g of dairy-free chocolate along with the coconut oil until smooth and well combined.

Take the KitKats out of the refrigerator. Using a fork or a dipping tool, carefully dip each KitKat into the melted chocolate coating until it's fully covered. Shake off any excess chocolate.

Place the coated KitKats back on the parchment paper and let them sit until the chocolate coating sets. You can speed up this process by refrigerating them for a few minutes.

Once the chocolate coating is completely set, your homemade vegan KitKats are ready to be enjoyed!

Store any leftovers in an airtight container in the refrigerator.