Sweet, gooey, and perfectly bite-sized, these Vegan Twix Cookie Cups with Caramel and Chocolate Recipe bring all the flavors of your favorite treat into one delightful, healthier package. Trust me, once you try them, you'll want to make a batch for every occasion!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Vegan Twix Cookie Cups with Caramel and Chocolate Recipe
- Top Tip
- How to Serve Vegan Twix Cookie Cups with Caramel and Chocolate Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Vegan Twix Cookie Cups with Caramel and Chocolate Recipe
Why You'll Love This Recipe
I can’t resist sharing this treat because it’s not only delicious but surprisingly simple to make. These vegan Twix cookie cups capture the crunch, caramel, and chocolate magic without any processed junk or dairy. Every bite feels like a little moment of joy!
- Natural Ingredients: Made with wholesome goodies like almonds, coconut, and dates for a clean, guilt-free indulgence.
- Perfectly Portion-Controlled: Mini cookie cups mean you get just the right amount of sweet and crunch without going overboard.
- Easy to Make: No baking required and simple steps that even kitchen newbies can follow.
- Versatile & Customizable: Swap out nuts or sweeteners depending on your pantry and preferences.
Ingredients & Why They Work
Each ingredient plays its part in creating that perfect Vegan Twix Cookie Cups with Caramel and Chocolate Recipe texture — from the base that holds firm to the luscious caramel that melts on your tongue. Plus, everything is plant-based and naturally sweetened for that satisfying flavor.
- Raw Almonds: These provide a crunchy, nutty foundation that packs protein and healthy fats.
- Unsweetened Shredded Coconut: Adds a subtle sweetness and chewy texture that balances the almonds.
- Medjool Dates: Nature’s caramel substitute, giving the cookie base moisture and natural sweetness.
- Salt: Just a pinch enhances all the flavors and counters the sweetness in a beautiful way.
- Sunflower Seed Butter: A creamy, allergy-friendly choice for both caramel and chocolate layers with a mild flavor.
- Maple Syrup: Adds sweetness to the caramel without overpowering the delicate balance.
- Vanilla Extract: Brings warmth and depth to the caramel flavor.
- Dark Chocolate Chips: Rich, dairy-free topping that melts smoothly over the caramel and cookie base.
Make It Your Way
I love tweaking these Vegan Twix Cookie Cups with Caramel and Chocolate Recipe depending on the season or what’s in my pantry. It’s all about making the recipe fit your vibe and taste buds.
- Nut Variations: I’ve swapped almonds for cashews or pecans, and honestly, they all bring a fun twist—try what you like or have on hand.
- Sweetener Swap: Sometimes I use agave or date syrup instead of maple — just be mindful it can change the flavor slightly.
- Chocolate Topping: Feeling fancy? Add a sprinkle of sea salt or chopped nuts on top right after spreading the chocolate to elevate each bite.
- Nut-Free Version: Use pumpkin seeds or more shredded coconut for the base and sunflower seed butter for the filling to keep it allergy-friendly.
Step-by-Step: How I Make Vegan Twix Cookie Cups with Caramel and Chocolate Recipe
Step 1: Pulse the Cookie Base Ingredients to Perfection
Start by tossing raw almonds, shredded coconut, pitted Medjool dates, and just a pinch of salt into your food processor. Pulse patiently, scraping down the sides as needed. It usually takes a few minutes before the mixture starts to clump—that’s when you know it’s ready. Don't rush this step; you want the dough sticky enough to hold its shape but not mushy.
Step 2: Shape Your Cookie Cups
Take about a tablespoon of dough and press it firmly into each slot of a mini silicone muffin pan. Use clean fingers to carefully pinch the sides up, forming little cups with a flat bottom and sturdy walls. This is where patience pays—don’t skimp on pressing so they hold the filling later without falling apart.
Step 3: Whisk Up the Creamy Caramel
In a small bowl, combine sunflower seed butter, maple syrup, and vanilla extract. Whisk vigorously until smooth and glossy. This luscious caramel is like the heart of the Twix flavor you’re after, so make sure it’s perfectly blended and silky.
Step 4: Fill and Top Your Cookie Cups
Spoon about a teaspoon of that smooth caramel into each cookie cup, gently spreading it to fill the cavity evenly. Then melt your dark chocolate chips in short intervals in the microwave, stirring between to avoid scorching. Once melted, stir in a tablespoon of sunflower seed butter to keep it creamy and shiny. Pour the chocolate mixture over the caramel, smoothing the top so it’s flush with the cookie edges.
Step 5: Chill and Set
Pop the muffin pan into the fridge for at least 30 minutes until the chocolate hardens and the cookie cups set firmly. I find chilling them overnight makes the flavors even better and easier to handle.
Top Tip
Over time, I've learned a few things that can make or break these vegan Twix cookie cups — little tweaks that help nail the texture and flavor every time.
- Patience in Processing: Don’t give up if the dough seems crumbly at first. Keep pulsing, and it will eventually come together as a sticky dough.
- Use Silicone Molds: They make shaping the cups and removing them so much easier—no crumbling or breaking!
- Warm Your Hands: If the dough feels too stiff to shape, warm your palms a bit by rubbing them together, then press. It softens the dough nicely.
- Chocolate Tempering Isn’t Required: Just melt slowly and stir well; mixing in a bit of sunflower seed butter keeps it creamy and prevents hard cracking.
How to Serve Vegan Twix Cookie Cups with Caramel and Chocolate Recipe
Garnishes
I like to sprinkle a tiny pinch of flaky sea salt on top of the chocolate once it’s poured but still soft, which adds a lovely contrast that wakes up the flavor. Sometimes I’ll add crushed toasted almonds or shredded coconut for extra crunch and flair.
Side Dishes
These cookie cups pair beautifully with a cup of strong coffee or a creamy oat milk latte for a cozy afternoon treat. They also make a fun, sweet finish to a simple vegan dinner without being too heavy.
Creative Ways to Present
For parties or gifts, I like arranging these cookie cups in little cupcake liners inside a pretty tin or box. Sometimes decorating the tops with thin drizzles of white vegan chocolate or colorful edible glitter makes them extra special and festive.
Make Ahead and Storage
Storing Leftovers
Store leftover Vegan Twix Cookie Cups with Caramel and Chocolate Recipe in an airtight container in the fridge. I find they stay fresh for about 4-5 days and maintain that perfect chewy-crunchy texture without drying out.
Freezing
These mini cookie cups freeze like a dream! Just arrange them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe container or ziplock bag. They keep well for up to 3 months.
Reheating
I usually enjoy them cold, but if you want a softer caramel experience, let a frozen cookie cup thaw at room temperature for 15 minutes or warm in your hand gently. Avoid microwaving — it can melt the chocolate unevenly.
Frequently Asked Questions:
Yes! This Vegan Twix Cookie Cups with Caramel and Chocolate Recipe uses naturally gluten-free ingredients like nuts and dates, so they’re perfect for a gluten-free diet.
Absolutely! Peanut butter, almond butter, or cashew butter can work well in the caramel and chocolate layers, though the flavor will change slightly depending on the butter you pick.
Make sure your dough is sticky enough by pulsing the dates thoroughly. Also, be gentle but firm when shaping the cups, and using silicone molds helps keep them intact when removing.
Definitely. You can reduce the maple syrup slightly or use less sweet dark chocolate. The dates already provide natural sweetness, so you can adjust the caramel portion accordingly.
Final Thoughts
Honestly, making this Vegan Twix Cookie Cups with Caramel and Chocolate Recipe feels like a little act of self-care every time I do it. They’re sweet without being overwhelming, simple yet indulgent, and they always impress friends and family. If you give these a try, I bet you’ll fall for them just like I did — enjoy every bite!
Print
Vegan Twix Cookie Cups with Caramel and Chocolate Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 13 mini Twix cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
Healthy Twix Cookie Cups offer a vegan and paleo-friendly twist on the classic candy, featuring a nutty cookie base, creamy caramel filling, and a rich chocolate topping. These mini treats are naturally sweetened and require no baking, making them a perfect guilt-free dessert or snack.
Ingredients
Cookie Base
- ½ cup raw almonds
- ½ cup unsweetened shredded coconut
- 5 Medjool Dates, pitted
- ⅛ teaspoon salt
Caramel Filling
- 3 tablespoon sunflower seed butter (unsweetened)
- 3 tablespoon maple syrup
- ½ teaspoon vanilla extract
Chocolate Topping
- ¼ cup dark chocolate chips
- 1 tablespoon sunflower seed butter
Instructions
- Make the Cookie Cup Dough: Combine the raw almonds, unsweetened shredded coconut, Medjool dates, and salt in a food processor. Blend until the mixture starts to clump and can be pressed together to hold its shape, which may take several minutes.
- Shape the Cookie Cups: Scoop one tablespoon of the dough and place it into each slot of a mini silicone muffin pan. Use your fingers to press and shape the dough into small cups, forming a base and sides.
- Make the Caramel: In a bowl, whisk together the sunflower seed butter, maple syrup, and vanilla extract until smooth and creamy.
- Fill the Cookie Cups with Caramel: Spoon about one teaspoon of the caramel mixture into each cookie cup, filling them evenly.
- Top with Chocolate: Melt the dark chocolate chips in the microwave in 20-30 second intervals, stirring between each until smooth. Stir in the tablespoon of sunflower seed butter to create a glossy chocolate topping. Pour this mixture over each caramel-filled cup so that the chocolate reaches the top edge of the cookie base.
- Chill to Set: Place the filled cookie cups in the refrigerator for at least 30 minutes to allow the caramel and chocolate to set firmly before serving.
Notes
- Use a mini silicone muffin pan to easily remove the cookie cups without breaking.
- Medjool dates are key for sweetness and texture; if unavailable, use soft dried dates soaked briefly in warm water.
- Ensure the sunflower seed butter is smooth and unsweetened for the best flavor.
- You can substitute almonds with walnuts or cashews if preferred.
- Store the cookie cups in an airtight container in the refrigerator to keep them firm and fresh.
Nutrition
- Serving Size: 1 mini cookie cup
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 25 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
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