Salted Dark Chocolate Kit Kats (Gluten-Free, Refined Sugar-Free)
Salted Dark Chocolate Kit Kats (Gluten-Free, Refined Sugar-Free)
Ingredients
For the Wafers
- 1 1/2 cups almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Coating and Filling
- 10 ounces refined sugar-free dark chocolate chips
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium mixing bowl, combine the almond flour, maple syrup, melted coconut oil, baking soda, and vanilla extract. Stir with a spoon until mostly combined, then use your hands to knead the mixture into a cohesive dough.
⏱️ 5 min
- 3
Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough out thinly and evenly, aiming for about 1/8 inch thickness. Remove the top sheet of parchment paper.
⏱️ 5 min
- 4
Using a sharp knife or pizza cutter, carefully slice the flattened dough into long, narrow strips, approximately 1 inch wide and 4-5 inches long, to resemble Kit Kat wafers. You should get about 12-16 strips.
⏱️ 5 min
- 5
Transfer the parchment paper with the sliced dough onto the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the strips are lightly golden and crispy. Remove from the oven and let cool completely on the baking sheet.
⏱️ 12 min•🌡️ 350
- 6
While the wafers cool, melt the dark chocolate. Place the refined sugar-free dark chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth and glossy. Alternatively, use a double boiler to melt the chocolate.
⏱️ 5 min
- 7
Pour about 1/4 of the melted chocolate into a piping bag (or a small plastic bag with a tiny corner snipped off). Pipe a thin line of melted chocolate onto one cooled wafer strip. Place a second wafer strip on top, then pipe another thin line of chocolate. Repeat this process to create layered bars, typically with 3 or 4 wafer layers and chocolate in between. Repeat for all bars.
⏱️ 10 min
- 8
Once the layered bars are assembled, dip each bar completely into the remaining melted dark chocolate, ensuring it's fully covered. Use a fork to lift the bar out, allowing any excess chocolate to drip off. Place the chocolate-coated bars back onto the parchment paper-lined baking sheet.
⏱️ 5 min
- 9
Immediately after coating each bar, sprinkle generously with flaky sea salt. This adds a delicious contrast to the sweet chocolate.
⏱️ 3 min
- 10
Allow the chocolate bars to set and harden. This can be done at room temperature for about 1 hour, or in the refrigerator for 15-20 minutes for faster setting. Once firm, the finished Salted Dark Chocolate Kit Kats are ready to be enjoyed or stored in an airtight container.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Dark Chocolate Kit Kats (Gluten-Free, Refined Sugar-Free)
Ingredients
For the Wafers
- 1 1/2 cups almond flour
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Coating and Filling
- 10 ounces refined sugar-free dark chocolate chips
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium mixing bowl, combine the almond flour, maple syrup, melted coconut oil, baking soda, and vanilla extract. Stir with a spoon until mostly combined, then use your hands to knead the mixture into a cohesive dough.
⏱️ 5 min - 3
Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough out thinly and evenly, aiming for about 1/8 inch thickness. Remove the top sheet of parchment paper.
⏱️ 5 min - 4
Using a sharp knife or pizza cutter, carefully slice the flattened dough into long, narrow strips, approximately 1 inch wide and 4-5 inches long, to resemble Kit Kat wafers. You should get about 12-16 strips.
⏱️ 5 min - 5
Transfer the parchment paper with the sliced dough onto the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the strips are lightly golden and crispy. Remove from the oven and let cool completely on the baking sheet.
⏱️ 12 min•🌡️ 350 - 6
While the wafers cool, melt the dark chocolate. Place the refined sugar-free dark chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth and glossy. Alternatively, use a double boiler to melt the chocolate.
⏱️ 5 min - 7
Pour about 1/4 of the melted chocolate into a piping bag (or a small plastic bag with a tiny corner snipped off). Pipe a thin line of melted chocolate onto one cooled wafer strip. Place a second wafer strip on top, then pipe another thin line of chocolate. Repeat this process to create layered bars, typically with 3 or 4 wafer layers and chocolate in between. Repeat for all bars.
⏱️ 10 min - 8
Once the layered bars are assembled, dip each bar completely into the remaining melted dark chocolate, ensuring it's fully covered. Use a fork to lift the bar out, allowing any excess chocolate to drip off. Place the chocolate-coated bars back onto the parchment paper-lined baking sheet.
⏱️ 5 min - 9
Immediately after coating each bar, sprinkle generously with flaky sea salt. This adds a delicious contrast to the sweet chocolate.
⏱️ 3 min - 10
Allow the chocolate bars to set and harden. This can be done at room temperature for about 1 hour, or in the refrigerator for 15-20 minutes for faster setting. Once firm, the finished Salted Dark Chocolate Kit Kats are ready to be enjoyed or stored in an airtight container.
⏱️ 30 min