Healthy Twix Cookie Cups (Vegan, Paleo) Recipe

Introduction

These Healthy Twix Cookie Cups offer a deliciously guilt-free treat that’s both vegan and paleo. With a nutty base, gooey caramel, and a rich chocolate topping, they satisfy your sweet tooth using wholesome ingredients.

Ingredients

• 1/2 cup raw almonds
• 1/2 cup unsweetened shredded coconut
• 5 Medjool dates, pitted
• 1/8 tsp salt
• 3 Tbsp sunflower seed butter (unsweetened recommended)
• 3 Tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup dark chocolate chips
• 1 Tbsp sunflower seed butter

Instructions

1. Step 1: Combine the almonds, shredded coconut, dates, salt, 3 tablespoons of sunflower seed butter, maple syrup, and vanilla extract in a food processor. Blend until the mixture starts to clump and holds together when pressed.
2. Step 2: Scoop about one tablespoon of the dough into each slot of a mini silicone muffin pan. Use your fingers to press and shape the dough into a small cup shape.
3. Step 3: In a small bowl, whisk together the remaining sunflower seed butter and maple syrup until smooth to create the caramel filling.
4. Step 4: Fill each cookie cup with about one teaspoon of the caramel mixture.
5. Step 5: Melt the dark chocolate chips in the microwave in 20-30 second intervals, stirring in between. Stir in 1 tablespoon of sunflower seed butter until smooth and combined.
6. Step 6: Pour the chocolate mixture over the caramel-filled cookie cups, spreading it so it is level with the top of each cup.
7. Step 7: Place the cookie cups in the refrigerator for at least 30 minutes to allow them to set completely.

Tips & Variations

• Use a silicone mini muffin pan for easy removal of the cookie cups without cracking.
• Substitute almonds with cashews or walnuts if preferred.
• For a nuttier caramel, lightly toast the sunflower seed butter before mixing.
• Add a pinch of sea salt on top of the chocolate for a salted caramel twist.

Storage

Store these cookie cups in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage. To serve, allow them to come to room temperature for a few minutes, or gently warm the chocolate topping for a softer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut or seed butters?

Yes, almond butter or peanut butter can be substituted for sunflower seed butter, but note this will alter the flavor and may affect the texture slightly.

Are these cookie cups suitable for people with nut allergies?

This recipe uses almonds in the base and sunflower seed butter, so it’s not recommended for those with nut allergies unless you substitute the almonds with seeds like pumpkin or sunflower seeds.

Healthy Twix Cookie Cups (Vegan, Paleo) Recipe

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★★★★★

4.8 from 125 reviews

• Author: Elara
• Total Time: 45 minutes
• Yield: 12 mini cookie cups 1x
• Diet: Vegan

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Description

These Healthy Twix Cookie Cups are a delicious vegan and paleo-friendly treat combining a nutty cookie base, smooth caramel, and rich chocolate topping. Made with wholesome ingredients like almonds, dates, and sunflower seed butter, these no-bake cookie cups are perfect for a guilt-free indulgence.

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Ingredients

Scale 1x2x3x

Cookie Cup Dough

• 1/2 cup raw almonds
• 1/2 cup unsweetened shredded coconut
• 5 Medjool Dates, pitted
• 1/8 tsp salt
• 3 Tbsp sunflower seed butter (unsweetened Sunbutter recommended)
• 3 Tbsp maple syrup
• 1/2 tsp vanilla extract

Chocolate Topping

• 1/4 cup dark chocolate chips
• 1 Tbsp sunflower seed butter

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Instructions

1. Make the Cookie Cup Dough: Combine raw almonds, shredded coconut, pitted Medjool dates, salt, sunflower seed butter, maple syrup, and vanilla extract in a food processor. Blend until the mixture starts to clump together, indicating it is ready to form a dough. This may take a while, so blend patiently until the dough can hold its shape when pressed.
2. 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, ensuring they have a hollow center for filling.
3. Make the Caramel: In a separate bowl, combine the caramel ingredients (sunflower seed butter, maple syrup, vanilla extract) and whisk until smooth and creamy.
4. Fill the Cookie Cups with Caramel: Spoon about one teaspoon of the caramel mixture into the center of each cookie cup, filling the hollowed space you created.
5. Top with Chocolate: Melt the dark chocolate chips in the microwave at 20-30 second intervals, stirring between each interval to ensure smooth melting. Mix in one tablespoon of sunflower seed butter until fully combined. Pour this chocolate mixture over the caramel-filled cookie cups, spreading it so that it is flush with the top edge of each cup.
6. Chill to Set: Place the filled cookie cups in the refrigerator for at least 30 minutes to allow the chocolate and caramel layers to set firmly before serving.

Notes

• Use a food processor for best results when making the cookie dough.
• Medjool dates work best for natural sweetness and texture.
• Silicone mini muffin pans are recommended to easily remove cookie cups.
• Store the cookie cups in the fridge to keep them firm and fresh.
• These treats are perfect for a vegan and paleo-friendly dessert option.
• If you prefer a sweeter chocolate topping, you can add a little maple syrup while melting chocolate.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Healthy Twix Cookie Cups, Vegan Twix, Paleo Dessert, No-Bake Cookie Cups, Almond Cookie Cups, Sunflower Seed Butter Caramel, Gluten Free Dessert