Imagine sinking your teeth into a crunchy, almond flour cookie, perfectly complemented by a luscious filling of dairy-free chocolate and peanut butter. Enveloped in a silky, chocolatey coating, these Vegan KitKats are the epitome of yumminess!
What ingredients do I need to make these Healthy Vegan Kitkats?
- Almond flour: A nutritious and gluten-free alternative to traditional flour, giving the cookies a lovely nutty flavor and tender texture.
- Coconut oil: Enhances the cookie's crispiness.
- Natural maple syrup or agave nectar: The natural sweeteners that bring a luscious touch to our cookies without any refined sugars.
- Vanilla: Infuses the cookies with a delightful aroma and enhances the overall taste.
- Salt: A subtle balance of flavors that takes these Vegan KitKats to a whole new level.
- Dairy-Free Chocolate: The main character in the recipe that needs no introduction 😉
- Peanut Butter: The magical ingredient that complements the chocolate perfectly in the filling.
In a nutshell, how do I make Vegan Kitkats?
Let's briefly go through these simple steps (full recipe at the bottom of the post):
- Cookies: In a mixing bowl, combine almond flour, refined coconut oil, natural maple syrup or agave nectar, vanilla extract, and a pinch of salt. Mix until a smooth dough forms. Refrigerate for 20 minutes to ease handling. Roll out the dough to 5 mm thickness and cut into thin, rectangular shapes resembling KitKats. Bake until the edges turn golden brown, then cool completely on a wire rack.
- Chocolate Filling: Melt dairy-free chocolate and stir in peanut butter until perfectly combined. Refrigerate for 8 minutes to achieve a sumptuous filling.
- KitKat Assembling: Spread a layer of chocolate-peanut butter filling on a cookie and create a sandwich by placing the second cookie on top. Add another layer of filling on the second cookie and top it with the third cookie to complete the heavenly KitKat sandwich. Repeat for all cookie pieces. Refrigerate for 10-15 minutes to set the filling.
- Chocolate Coating: Melt remaining dairy-free chocolate with coconut oil until silky and smooth. Dip each KitKat into the melted chocolate coating, shake off any excess, and let them set on parchment paper. Refrigerate for a few minutes to finish the process.
Creative variations for these Healthy Vegan Kitkats
For those craving a dash of creativity, embrace the culinary explorer within you and experiment with exciting variations! Some delicious ideas include:
- Orange Zest: Add a burst of citrusy goodness by incorporating finely grated orange zest into the cookie dough.
- Crunchy Nuts: Sprinkle some chopped nuts, like almonds or hazelnuts, onto the chocolate coating for extra crunch and nutty flavors.
- Coconut Delight: Roll the assembled KitKats in shredded coconut for a tropical twist that will transport your taste buds to paradise.
FAQ about these Healthy Vegan Kitkats
Can I use a different flour?
Absolutely! While almond flour adds a delightful nutty taste, you can experiment with other gluten-free flours like oat flour or chickpea flour.
Can I use another sweetener instead of maple syrup or agave nectar?
Of course! Feel free to use date syrup, brown rice syrup, or any other natural sweetener that suits your taste buds.
Can I make a larger batch and store them?
Certainly! Double or triple the recipe, and store your Vegan KitKats in the refrigerator for up to a week (if they actually survive for that long 😌).
Can I use a different nut butter instead of peanut butter?
Yup! Feel free to explore various nut butters, such as almond butter, cashew butter, or hazelnut butter, for a delightful twist on the chocolate filling.
Can I make the cookies thinner for a crunchier texture?
Yes, you can! The cookies are already crunchy, but if you prefer thinner cookies, roll the cookie dough even thinner, aiming for around 3 mm thickness before baking (just keep an eye on the baking time also, they will be done quicker).
Can I make these KitKats nut-free?
Yes! If you have nut allergies or prefer a nut-free option, replace the almond flour with oat flour and the peanut butter with a seed butter, like sunflower seed butter or pumpkin seed butter.
Can I freeze these vegan kitkats?
Absolutely! These vegan delights freeze beautifully. Once assembled and coated with chocolate, store them in an airtight container in the freezer for up to 2 months. Thaw them at room temperature for a few minutes before indulging.
Can I make these Vegan KitKats keto-friendly?
Yes! Instead of natural maple syrup or agave nectar, use a keto-approved sweetener like erythritol, xylitol or monk fruit sweetener in the same proportions. Also, replace the natural peanut butter with unsweetened peanut butter, almond butter or any other keto-friendly nut butter. Lastly, use a low-carb chocolate option with higher cocoa content and minimal added sugars for both the filling and coating. And voilà!
This recipe is proof that eating healthy doesn't mean compromising on taste. So, have fun customizing these treats to your heart's desire!
If you like recipes like this one, you might be interested in:
Healthy Vegan Snickers Bars Recipe (Gluten-free!)
Chocolate Date Bars (Best Vegan Dessert Ever!)
5-Ingredient Healthy Puffed Rice Bars (Vegan)
Healthy Vegan Kitkats Recipe (Gluten-free)
- 1 cup + 2 tablespoon almond flour, (129 g)
- 3 tablespoon refined coconut oil, (42 g)
- 3 tablespoon natural maple syrup or agave nectar
- 1 teaspoon vanilla extract
- Pinch of salt
- 60 g dairy-free chocolate*
- 2 tablespoon peanut butter
- 150 g dairy-free chocolate**, melted
- 1 teaspoon coconut oil
- Preheat your oven to 355°F (180°C). Line a baking sheet with parchment paper.
- 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.