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
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, 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
