Description
These Healthy Twix Cookie Cups are a delicious vegan and paleo-friendly treat featuring a nutty cookie base, creamy caramel filling, and rich chocolate topping. Perfectly portioned as mini cups, they are wholesome yet indulgent snacks to satisfy your sweet tooth guilt-free.
Ingredients
Scale
Cookie Base
- ½ cup raw almonds
- ½ cup unsweetened shredded coconut
- 5 Medjool Dates, pitted
- ⅛ tsp salt
Caramel Filling
- 3 Tbsp sunflower seed butter (unsweetened recommended)
- 3 Tbsp maple syrup
- ½ tsp vanilla extract
Chocolate Topping
- ¼ cup dark chocolate chips
- 1 Tbsp sunflower seed butter
Instructions
- Make the Cookie Cup Dough: Combine raw almonds, shredded coconut, pitted dates, and salt in a food processor. Blend until the mixture clumps together and can be pressed to hold its shape.
- Shape the Cookie Cups: Scoop one tablespoon of the dough into each slot of a mini silicone muffin pan. Use your fingers to press and shape the dough into small cups.
- Make the Caramel: In a small bowl, whisk sunflower seed butter, maple syrup, and vanilla extract until smooth and creamy.
- Fill the Cookie Cups with Caramel: Spoon about 1 teaspoon of the caramel filling into each cookie cup.
- Top with Chocolate: Melt dark chocolate chips in the microwave in 20-30 second intervals, stirring between each. Stir in 1 tablespoon sunflower seed butter until fully combined. Pour the chocolate mixture over each caramel-filled cup, leveling it with the top of the cookie base.
- Chill to Set: Place the cookie cups in the refrigerator for at least 30 minutes to allow the chocolate topping to harden and set properly.
Notes
- Use a high-quality dark chocolate for the best flavor and to keep it vegan.
- Make sure to use soft Medjool dates for easy blending; if dates are dry, soak them in warm water for 10 minutes before processing.
- The mini silicone muffin pan works best for shaping and removing cookie cups easily.
- Store cookie cups in an airtight container in the fridge to maintain freshness.
- For a nut-free version, substitute almonds with pumpkin seeds and sunflower seed butter with tahini.
Nutrition
- Serving Size: 1 mini cup
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
