There’s something so irresistible about these little treats—chewy, nutty cookie bases hugging luscious caramel, all topped with shiny, rich chocolate. That’s exactly why I’m excited to share this Vegan Cookie Cups with Caramel and Chocolate Recipe with you—it’s like a tiny vegan Twix waiting to brighten your day.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Vegan Cookie Cups with Caramel and Chocolate Recipe
- Top Tip
- How to Serve Vegan Cookie Cups with Caramel and Chocolate Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Vegan Cookie Cups with Caramel and Chocolate Recipe
Why You'll Love This Recipe
I’m honestly obsessed with these Vegan Cookie Cups with Caramel and Chocolate Recipe, and I think you will be too. They’re straightforward to make, packed with wholesome ingredients, and totally customizable. Plus, the balance between that soft caramel and bold chocolate really hits the spot without feeling guilty.
- Wholesome Ingredients: Made from natural and plant-based ingredients, perfect for a cleaner sweet treat.
- Easy to Make: Requires no baking, which saves time and effort in the kitchen.
- Perfect for Sharing: Bite-sized cups are ideal for parties or gifting.
- Deliciously Customizable: You can tweak fillings or toppings to suit your personal taste.
Ingredients & Why They Work
Each ingredient in this Vegan Cookie Cups with Caramel and Chocolate Recipe plays an essential role in building texture and flavor. They come together beautifully to create a snack that’s both satisfying and nourishing. Here are the key players and my tips for picking the best ones.
- Raw Almonds: These add a wonderful crunch and nutty flavor as the base of the cookie dough; make sure they're raw for best flavor and health benefits.
- Unsweetened Shredded Coconut: Adds body and natural sweetness without overpowering the other ingredients.
- Medjool Dates: The natural sweetener that binds everything together, plus they add rich caramel notes.
- Salt: Just a pinch to balance sweetness and enhance flavor.
- Sunflower Seed Butter: Used in both caramel and topping, it brings creaminess and pairs beautifully with the dates.
- Maple Syrup: Gives a smooth, naturally sweet caramel flavor that's vegan-friendly.
- Vanilla Extract: Just a touch to lift the overall flavor and add warmth.
- Dark Chocolate Chips: Be sure to use dairy-free chips for that rich, chocolatey finish.
Make It Your Way
One thing I love about this Vegan Cookie Cups with Caramel and Chocolate Recipe is how adaptable it is. Whether you want to make it nut-free, add a twist of spice, or swap out chocolate for something else, making it your own is part of the fun.
- Variation: I once added a sprinkle of sea salt on top just before chilling, and it created the most incredible sweet-salty combo that I kept going back for.
- Nut-Free Option: Replace almonds with extra shredded coconut or pumpkin seeds if you’re avoiding nuts.
- Seasonal Twist: Adding a touch of cinnamon or cardamom to the cookie base elevates the flavors beautifully for fall or winter.
Step-by-Step: How I Make Vegan Cookie Cups with Caramel and Chocolate Recipe
Step 1: Whirl the Cookie Base into a Perfect Dough
Grab your food processor and toss in the raw almonds, shredded coconut, pitted Medjool dates, and just a pinch of salt. Pulse everything together patiently—it might take a few minutes for the mixture to start clumping. When it looks sticky and holds together when pressed, you’re golden. If it feels too dry, a couple more dates should help.
Step 2: Shape Your Mini Cookie Cups
Using a mini silicone muffin pan (trust me, silicone makes life easier here), scoop roughly a tablespoon of the dough into each slot. Press it with your fingers, creating little cups with a bit of thickness to hold the filling. Don’t worry if your first try isn’t perfect—practice makes perfect! Just have fun with it.
Step 3: Whip Up That Caramel Filling
In a small bowl, mix sunflower seed butter, maple syrup, and vanilla extract. Whisk until smooth and glossy. This creamy caramel is the heart of these cookie cups, so take a moment to enjoy that aroma—pure comfort in a bowl.
Step 4: Fill and Top Your Cookie Cups
Drop about a teaspoon of the caramel into each cookie cup, then melt your dark chocolate chips in the microwave in 20-30 second bursts, stirring in between. Once melted, stir in sunflower seed butter to make the chocolate topping smooth and luscious. Pour or spoon this over each caramel-filled cup, gently smoothing the tops so it’s flush with the cookie base.
Step 5: Chill Until Set
Pop your filled cookie cups in the fridge for at least 30 minutes. This helps them hold their shape and lets the flavors meld beautifully. If patience isn’t your strong suit, about 20 minutes in the freezer speeds things along nicely—just don’t forget them in there!
Top Tip
When I first made these Vegan Cookie Cups with Caramel and Chocolate Recipe, I learned some key tricks to getting them just right. These tips can save you headaches and ensure your batch is amazing every time.
- Patience with the Dough: Don't rush the food processor stage; the mixture must clump properly to hold shape well.
- Press Firmly: When forming the cups, pressing the dough firmly is essential to avoid crumbly edges after chilling.
- Chocolate Tempering: Stir the chocolate often while melting to prevent burning and achieve that silky texture.
- Chill Long Enough: Skipping adequate chilling leads to softer cups that don’t hold their shape – patience pays off!
How to Serve Vegan Cookie Cups with Caramel and Chocolate Recipe
Garnishes
I love adding a sprinkle of flaky sea salt right after drizzling the chocolate for that lovely contrast. Sometimes, I even toss on a mini almond sliver or a dusting of shredded coconut for a pretty, inviting look.
Side Dishes
These bites pair wonderfully with a hot cup of herbal tea or a creamy almond latte. For a party, I often serve them alongside fresh fruit or vegan vanilla ice cream to round out the dessert table.
Creative Ways to Present
For special occasions, I like arranging these cookie cups on a decorative platter layered with parchment paper and fresh mint leaves. You can also wrap individual cups in clear cellophane tied with twine for handmade gifts that everyone raves about.
Make Ahead and Storage
Storing Leftovers
Store leftover cookie cups in an airtight container in the fridge. They’ll keep nicely for up to a week — perfect for a midweek pick-me-up or unexpected guests.
Freezing
These cookie cups freeze beautifully. I usually freeze them on a tray first, then transfer to a sealed bag or container to prevent sticking. When you want one, just thaw in the fridge or at room temperature — makes for a convenient ready-to-go treat.
Reheating
Because these are no-bake and more of a chilled dessert, reheating isn't necessary. If you prefer softer caramel, letting them sit at room temperature for 10 minutes before eating works like a charm.
Frequently Asked Questions:
Yes! This recipe uses naturally gluten-free ingredients like almonds, coconut, and dates, making it safe for gluten-free diets. Just double-check your chocolate chips to be sure they’re gluten-free as well.
Absolutely! Sunflower seed butter gives a lovely neutral flavor, but almond butter, cashew butter, or even peanut butter would work nicely. Just choose a smooth variety for easy mixing.
Be sure the dough clumps and is sticky enough before shaping; press firmly into the muffin pan slots. Also, chilling them long enough to set will help them hold their shape when you remove them.
While a food processor makes the process much easier, you can chop the almonds finely, blend coconut and dates by hand, and mix the dough — just expect a chunkier texture and more work.
Final Thoughts
Honestly, these Vegan Cookie Cups with Caramel and Chocolate Recipe have become one of my favorite go-to treats. They’re simple enough for a weekday snack but elegant enough to impress guests. Give them a try—you’ll find making and sharing them as rewarding as eating them. I can’t wait to hear how you make them your own!
Print
Vegan 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
These Healthy Twix Cookie Cups are a delicious vegan and paleo-friendly treat featuring a nutty cookie base, creamy caramel filling, and a rich chocolate topping. Perfect for a guilt-free dessert or snack, they are naturally sweetened and free from gluten and dairy.
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 all base ingredients in your food processor. Blend until the mixture starts to clump. This can take some time, so be patient. When ready, the dough should be easy to press together and hold its shape.
- 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 shape the dough into small cups.
- Make the Caramel: In a bowl, combine sunflower seed butter, maple syrup, and vanilla extract. Whisk until smooth and creamy.
- Fill the Cookie Cups with Caramel: Spoon about 1 teaspoon of the caramel filling into each cookie cup, spreading it evenly.
- Top with Chocolate: Melt the dark chocolate chips in the microwave in 20-30 second intervals, stirring between each until fully melted. Stir in the sunflower seed butter until combined, then pour the chocolate mixture over each caramel-filled cup, making it flush with the top of the cookie base.
- Chill to Set: Place the cookie cups in the refrigerator for at least 30 minutes to allow the chocolate and caramel to firm up.
Notes
- Use a food processor with a strong motor for the best texture of the cookie base.
- Medjool dates add natural sweetness and help bind the dough; ensure they are soft for easier blending.
- For a nut-free option, substitute almonds with pumpkin seeds or sunflower seeds.
- Store finished cookie cups in an airtight container in the refrigerator to maintain freshness.
- If you don't have sunflower seed butter, almond or cashew butter can be used as alternatives.
- Mini silicone muffin pans work best for easy removal and shaping.
- Adjust chocolate topping quantity if you prefer a thinner or thicker layer.
Nutrition
- Serving Size: 1 mini cup
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Leave a Reply