Healthy Twix Cookie Cups Recipe

Introduction

These Healthy Twix Cookie Cups offer a delicious twist on the classic treat, combining a nutty cookie base with creamy caramel and rich chocolate topping. Perfect as a guilt-free dessert or snack, they come together quickly without baking.

Ingredients

• ½ cup raw almonds
• ½ cup unsweetened shredded coconut
• 5 Medjool dates, pitted
• ⅛ tsp salt
• 3 Tbsp sunflower seed butter (unsweetened preferred)
• 3 Tbsp maple syrup
• ½ tsp vanilla extract
• ¼ cup dark chocolate chips
• 1 Tbsp sunflower seed butter (for chocolate topping)

Instructions

1. Step 1: Combine the almonds, shredded coconut, pitted dates, and salt in a food processor. Blend until the mixture starts to clump and can be easily pressed together, forming the cookie base dough.
2. Step 2: Scoop about one tablespoon of dough into each slot of a mini silicone muffin pan. Shape each portion into a small cup using your fingers.
3. Step 3: In a bowl, whisk together sunflower seed butter, maple syrup, and vanilla extract until smooth to make the caramel filling.
4. Step 4: Fill each cookie cup with about one teaspoon of the caramel mixture.
5. Step 5: Melt dark chocolate chips in the microwave in 20-30 second intervals, stirring between each until smooth. Stir in one tablespoon of sunflower seed butter.
6. Step 6: Pour the chocolate mixture over the caramel in each cookie cup, leveling it with the top of the cookie base.
7. Step 7: Chill the cookie cups in the refrigerator for at least 30 minutes to allow them to set before serving.

Tips & Variations

• For a nut-free version, try substituting almonds with pumpkin seeds and sunflower seed butter with tahini.
• If dates are too sticky, soak them in warm water for 10 minutes before processing to ease blending.
• Use a dark chocolate with at least 70% cacao for a richer, less sweet topping.
• Mini silicone muffin pans work best for easy removal and shaping.

Storage

Store the cookie cups in an airtight container in the refrigerator for up to 5 days. If you prefer them firmer, keep them chilled until ready to serve. For longer storage, freeze them for up to 2 months and thaw briefly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie cups without a food processor?

While a food processor makes blending the ingredients much easier, you can chop the almonds and dates finely by hand and then mash them together with the shredded coconut and salt to form the dough, though the texture may be less uniform.

Are these cookie cups vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free as it uses plant-based ingredients and contains no wheat or dairy products.

Healthy Twix Cookie Cups Recipe

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★★★★★

4.6 from 92 reviews

These Healthy Twix Cookie Cups are a delicious and nutritious no-bake treat featuring a wholesome almond and coconut base, a creamy caramel filling made with sunflower seed butter and maple syrup, and a rich dark chocolate topping. Perfectly portioned in mini silicone muffin pans, they offer a guilt-free way to satisfy your sweet tooth with natural ingredients and no refined sugars.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 12 mini cookie cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

1. Make the Cookie Cup Dough: Combine the almonds, unsweetened shredded coconut, pitted Medjool dates, and salt in a food processor. Blend until the mixture clumps together into a dough that can be pressed and holds its shape, which may take some patience.
2. Shape the Cookie Cups: Using a mini silicone muffin pan, scoop about one tablespoon of dough into each slot. Press and shape the dough with your fingers into small cup shapes.
3. Make the Caramel: In a bowl, whisk together the sunflower seed butter, maple syrup, and vanilla extract until smooth and creamy.
4. Fill the Cookie Cups with Caramel: Spoon approximately one teaspoon of the caramel mixture into each cookie cup, filling them evenly.
5. Top with Chocolate: Melt the dark chocolate chips in the microwave in 20-30 second intervals, stirring between each. Once melted, stir in the tablespoon of sunflower seed butter to combine thoroughly. Pour the chocolate mixture over each caramel-filled cookie cup so that the chocolate layer is flush with the edge of the cookie base.
6. Chill to Set: Place the assembled cookie cups in the refrigerator for at least 30 minutes to allow the chocolate and caramel to set firmly before serving.

Notes

• Ensure the dates are soft for easier blending; if they are dry, soak them briefly in warm water.
• You can substitute almonds with other nuts like cashews or walnuts if preferred.
• These cookie cups are best stored in the refrigerator and consumed within 5 days.
• For a nut-free version, try replacing almonds and sunflower seed butter with seeds like pumpkin or tahini.
• Use a silicone muffin pan for easy removal without breaking the cups.

Keywords: Healthy Twix cookie cups, no bake dessert, vegan caramel cups, gluten free cookie cups, almond coconut base, homemade caramel dessert, dairy free chocolate cups