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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.

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

  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

Find it online: https://liamjayne.com/healthy-twix-cookie-cups-recipe/