Vegan and Gluten Free Kit Kat Bars

"I'm just making a cup of tea" says Suze. "D'you want one?"
"Oh, yes please! I say. "And a KitKat?" Suze grins.
"Definitely a KitKat"
~Shopaholic Takes Manhattan, by Sophie Kinsella

We love the Shopaholic books as the author Sophia Kinsella makes Becky so lifelike, so real, and after reading this section you just want to go eat a whole bunch of KitKat bars.
For us though KitKat bars were a chocolate bar of the past.
Every year we pass by the aisles of Halloween treats and have to skip all the chocolate treats. Yes we can eat all the sugary candy, but what happens when we have a chocolate craving and only want a tiny bit?

This happens:
We spend hours searching online for new food blogs and other vegan/gf eaters who are busy converting recipes, creating delicious new versions of our favourite treats.
This past weekend Charlotte found a vegan and gluten free KitKat bar recipe here and it looked worth trying. We bought all the ingredients, and late Sunday afternoon got to work.

































The result:
A delicious chocolate, wafer bar with a vegan creamy filling that leaves you wondering how those amazing cashews get so creamy! It does a teeny bit of time as you are layering the Chex cereal to get that nice crunchy wafer, but oh so worth it!

Homemade Gluten and Dairy Free KitKat Bars

Total Time

1 hr

For Fluffy Chocolate Middle

1. 1 c cashews
2. 1/4 c raw cocoa powder
3. 1 tsp vanilla
4. 2 tsp agave
5. 3/4 c water
6. 2 Tb melted coconut oil

Additional ingredients

1. Rice Chex cereal
2. 2 c melted non-dairy chocolate

Instructions

1. For the Fluffy Chocolate: simply place all of the ingredients into a high speed blender until smooth and fluffy (takes 3-5 minutes). Place in the fridge while you are assembling everything else until needed.
2. In an 8x8 parchment paper-lined pan, coat with a thin layer of chocolate.
3. Line with Rice Chex cereal as seen in the picture above.
4. In the 3rd layer, thinly coat with the fluffy chocolate middle. In order to even spread the mix, use the back of a spoon and GENTLY spread with an easy hand.
5. Freeze for a good 20 minutes.
6. Coat with another layer of Rice Chex. You don't have to, but I found it helpful to try to line them up as perfectly as possible, this way it was easier to cut straight through the vacant spots.
7. Coat with the last layer with a thin layer chocolate (do not throw out the remainder chocolate--you will need it for dipping later) and place in the freezer. **Do not allow it to completely freeze because you will need to score the chocolate (remember the lesson from here about scoring: http://www.forkandbeans.com/2013/09/15/homemade-vegan-heath-bars/).
8. Wait until the chocolate has *just* started to freeze and take a knife to mark where you will be making the incisions. Remember, I went along the lines of the empty gaps of the Rice Chex and made long vertical marks.Cut about half-way through. Freeze for another 20-30 minutes at least. If at any point the candy begins to melt again, simply place back into the freezer.
9. Remove parchment paper out of the pan and cut through the candy completely.
10. Melt the remainder chocolate if needed (make sure it's not piping hot!) Quickly dip the sides of the candy pieces into the chocolate for every piece and allow to set on a of parchment paper. Freeze again until set and then EAT!

By Fork & Beans