Description
These Healthy Twix Cookie Cups are a delightful vegan and paleo-friendly treat combining a nutty cookie base, creamy caramel filling, and a rich chocolate topping. Perfect for a guilt-free indulgence, these no-bake mini cups are easy to make and satisfy your sweet tooth with wholesome ingredients.
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)
- 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 the raw almonds, shredded coconut, pitted Medjool dates, and salt in a food processor. Blend continuously until the mixture begins to clump together into a pliable dough that holds its shape when pressed.
- Shape the Cookie Cups: Scoop 1 tablespoon of dough into each slot of a mini silicone muffin pan. Use your fingers to press and shape the dough evenly into small cups with a hollow center.
- Make the Caramel: In a bowl, whisk together 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, filling the hollow center.
- Top with Chocolate: Melt the dark chocolate chips in the microwave in 20-30 second intervals, stirring between each until fully melted. Stir in the sunflower seed butter until well combined. Pour this chocolate mixture over the caramel layer in each cookie cup, smoothing it so it is flush with the cookie base.
- Chill to Set: Place the cookie cups in the refrigerator and chill for at least 30 minutes to allow the chocolate and caramel to firm up.
Notes
- Use a mini silicone muffin pan for easy removal of cookie cups without sticking.
- If you prefer, substitute sunflower seed butter with almond or cashew butter for varied flavors.
- Ensure dates are soft for easier blending; soak them in warm water if needed.
- Store cookie cups in an airtight container in the refrigerator to keep them firm.
- For a sweeter chocolate topping, use semi-sweet chocolate chips instead of dark chocolate.
Nutrition
- Serving Size: 1 mini cup
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
