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
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 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
