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Kit Kat Barfi

Kit Kat Barfi Recipe

As a child I didn't usually like South Asian sweets, (Ok I know I may be strange but I'm not alone in this!). However, I used to look forward to chocolate barfi when my family used to make it. My family used to own a catering company and chocolate barfi used to be requested by customers for weddings and at Diwali. I have fond memories of my grandfather cutting pieces into neat little squares when I was younger, and I used to sneak and steal some of the chocolate off the top of the offcuts left for my brother and I to consume.

This recipe will give you your chocolate barfi fix with much less saturated fat and no refined sugar and is quite addictive. As we aren’t adding any refined fats, the

barfi is at risk of breaking apart so don’t worry if when you cut the squares they are not even. This reminds me of a “kit kat” as I used to love eating the little bits of biscuit that would break apart with a layer of chocolate. They taste great and can be given away as gifts.

Cocoa butter and powdered peanut butter can be found online or in baking shops but if you can’t find it then use a vegan dark chocolate instead and a regular peanut butter.


Barfi Base

1 cup pitted dates

1 cup roasted unsalted almonds.

½ cup roasted unsalted cashews

2 tablespoons cocoa powder

2 tablespoons powdered peanut butter.

1 teaspoon vanilla extract

Kit Kat layer

¼ cup cocoa butter

2 tablespoons cocoa powder

2 tablespoons maple syrup

Or alternatively use ¼ cup dark chocolate chips

2-3 Tablespoons of desiccated coconut (optional)


  1. Begin by soaking the dates in warm water for 15-20 minutes to soften them.

  2. While the dates are soaking, prepare an 8 x8 inch baking dish by lining it with baking paper.

  3. In a food processor, combine the roasted almonds and cashews. Pulse until they are finely chopped but not a powder.

  4. Drain the soaked dates and add them to the food processor along with the cocoa powder, powdered peanut butter and vanilla extract. Process until the mixture comes together into a dough-like consistency.

  5. Press the mixture into the prepared baking dish, creating an even layer for the barfi base. Sprinkle over desiccated coconut (optional) evenly over this. Place it in the freezer to set while you make the kit kat layer.

  6. In a heatproof bowl, melt the cocoa butter or dark chocolate chips using a double boiler or in the microwave in 20 second intervals.

  7. If using cocoa butter, once melted, whisk in the cocoa powder and maple syrup until you have a smooth chocolate mixture.

  8. Pour the chocolate mixture over the barfi base, making sure it is evenly distributed (try and be quick as the base is cold it will harden the chocolate quite quickly)

  9. Return the dish to the freezer and allow it to set for at least 2-3 hours or until the kit kat layer is firm or in the fridge overnight.

  10. Once the barfi is set, remove it from the freezer and cut it into Kit Kat barfi-sized pieces. (If it has been in the freezer, allow it to get closer to room temperature as the chocolate may be at risk of breaking when cut if still frozen)

  11. Store the Kit Kat in an airtight container in the fridge. It can be enjoyed chilled.

Enjoy for any special occasional like Diwali or just because!


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