Healthy Copy-Cat Kit-Kats

I just love it when you see something great on Instagram and it works out exactly how it's supposed to. This isn't a super quick recipe, but it is easy and it does create a great copy-cat that is clean, moreish and sure to please everyone in the household.

For the wafer biscuit you will need:

• 1 1/4 cup almond flour
• 2 tbsp maple syrup
• 3 tbsp olive oil or coconut oil (melted)
• 1 tsp vanilla
• 1/4 tsp baking soda
• 1/4 tsp salt

For the chocolate filling you will need:

• 1 cup refined sugar free chocolate chips (I love Hu Kitchen Gems)

For the chocolate coating you will need:

• 1 cup refined sugar free chocolate chips
• 1 tsp olive oil (or coconut oil)
• sea salt for sprinkling

Method for the wafer biscuit:

1. Preheat the oven to 350°F (175°C).

2. Make the dough: In a medium bowl, stir all the wafer cookie ingredients together until a soft, slightly sticky dough forms.

3. Roll it out: Place the dough between two sheets of parchment and roll into a thin rectangle about ⅛-inch thick.

4. Slice: Remove the top parchment sheet. Using a sharp knife or pizza cutter, cut the dough into 4" x ½" strips.

5. Bake:
Transfer the parchment (with the cut dough) onto a baking sheet. Bake 8–10 minutes, until the edges turn lightly golden.

6. Recut & cool: While still warm, go over the cuts again to separate the cookies. Let them cool completely on the tray.

7. Group: Once cooled, divide the wafers into sets of three.

Method for the Chocolate Filling: 

1. Melt the dark chocolate chips as directed on the packet (microwave or double boiler both work).

2. Pipe or spoon a thin layer of chocolate onto two cookies in each trio.

3. Stack them so the plain cookie goes on top, forming a three-layer bar.

4. Repeat with all the groups, then chill for 30 minutes until firm.

Method for the Chocolate Coating:

1. Melt more dark chocolate using the same method.

2. Dip each bar into the melted chocolate, using a fork to flip and coat all sides. Place back on parchment.

3. Sprinkle with a touch of sea salt.

4. Chill for 15 minutes until the coating sets.

5. Store in an airtight container for up to 1 week.