Description
These Healthy Twix Cookie Cups are a delicious vegan and paleo-friendly treat featuring a nutty cookie base, a luscious caramel filling, and a rich chocolate topping. They’re naturally sweetened with Medjool dates and maple syrup, making them a perfect guilt-free indulgence that’s easy to prepare and requires no baking.
Ingredients
Cookie Cup Dough
- 1/2 cup raw almonds
- 1/2 cup unsweetened shredded coconut
- 5 Medjool dates, pitted
- 1/8 tsp salt
- 3 Tbsp sunflower seed butter (unsweetened Sunbutter recommended)
- 3 Tbsp maple syrup
- 1/2 tsp vanilla paste
Caramel Filling
- 1/4 cup dark chocolate chips
- 1 Tbsp sunflower seed butter
- 3 Tbsp maple syrup
- 1/2 tsp vanilla paste
Instructions
- Make the Cookie Cup Dough: Combine almonds, shredded coconut, pitted dates, salt, sunflower seed butter, maple syrup, and vanilla paste in a food processor. Blend until the mixture begins to clump together, forming a dough that holds its shape when pressed.
- Shape the Cookie Cups: Scoop approximately one tablespoon of dough and place it into each slot of a mini silicone muffin pan. Use your fingers to shape and press the dough into a cup shape, ensuring it holds firmly.
- Make the Caramel: In a bowl, whisk together the caramel ingredients (the specified maple syrup, vanilla paste, and sunflower seed butter) until smooth and well combined to create a creamy caramel filling.
- Fill the Cookie Cups with Caramel: Spoon about one teaspoon of the caramel filling into each cookie cup, distributing it evenly.
- Top with Chocolate: Melt the dark chocolate chips in the microwave in 20-30 second increments, stirring after each to prevent burning. Once melted, mix in one tablespoon of sunflower seed butter until smooth. Pour or spoon this chocolate mixture over the caramel layer in each cookie cup, leveling it with the top of the cookie base.
- Chill to Set: Place the filled cookie cups in the refrigerator for at least 30 minutes to allow the layers to firm up before serving.
Notes
- Using a mini silicone muffin pan makes shaping and removing the cookie cups easier.
- Ensure the dough is sticky enough to hold its shape; if too dry, add a little more maple syrup or sunflower seed butter.
- Store cookie cups in the refrigerator in an airtight container for up to 5 days.
- For a nut-free version, replace almonds with pumpkin seeds and use a nut-free butter alternative.
- These cookie cups are perfect as a healthier dessert or snack option that fits vegan and paleo diets.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
