There’s something just so satisfying about the combination of crunchy cookie, chewy caramel, and smooth chocolate all in one bite. These Vegan Twix Cookie Cups Recipe take that classic candy bar vibe and turn it into a wholesome, homemade treat that's genuinely delightful—and surprisingly easy to make.
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Why You'll Love This Recipe
I remember the first time I made these Vegan Twix Cookie Cups Recipe—my kitchen smelled heavenly, and I was thrilled knowing every ingredient was healthy yet decadent. They’re the perfect balance of sweet and nourishing, which is why I keep making them for a quick dessert or snack.
- Simple, wholesome ingredients: No refined sugar or artificial stuff, just real food you can feel good about.
- No baking required: They come together fast, perfect for when you want a treat without firing up the oven.
- Deceptively indulgent: The texture and flavors totally mimic a Twix bar, but in a healthier, vegan form.
- Perfect for sharing: These bite-sized cookie cups are a total crowd-pleaser at parties or just as a fun surprise for family.
Ingredients & Why They Work
I love how these ingredients work harmoniously to create that iconic Twix flavor and texture without sacrificing health. Every component has a purpose, from the base to the toppings, making sure your cookie cup stands up and tastes amazing.
- Raw Almonds: They add crunch and structure to the cookie base while keeping it paleo-friendly.
- Unsweetened Shredded Coconut: Adds subtle sweetness and chew that complements the texture beautifully.
- Medjool Dates: Natural sweetness and binding agent to hold the cookie dough together.
- Salt: Just a pinch to balance the sweetness and heighten the flavors.
- Sunflower Seed Butter: Creamy and rich, it’s key in the caramel and chocolate layers, plus it’s allergy-friendly.
- Maple Syrup: Sweetens the caramel naturally while adding that cozy maple note.
- Vanilla Extract: Lifts the caramel flavor, making it taste even more indulgent.
- Dark Chocolate Chips: Choose vegan and dairy-free to get that perfect chocolate topping that sets firm but melts on the tongue.
Make It Your Way
One of the best parts about this Vegan Twix Cookie Cups Recipe is how flexible it is. I often switch up nut butters or add a pinch of cinnamon to the base for a little twist. Feel free to make it your own and tailor it to your taste buds or pantry.
- Variation: I've tried swapping almond butter in place of sunflower seed butter, and it adds a lovely nuttier flavor that’s just as delicious.
- Allergy-friendly twist: For nut allergies, sunflower seed butter is perfect, but tahini can work well too if you like sesame flavors.
- Seasonal add-ins: Adding a sprinkle of sea salt on top before chilling adds a sweet-and-salty kick that's addictive.
- Texture variations: You can pulse the almonds coarser if you want a crunchier bite or finer for a more cookie-dough feel.
Step-by-Step: How I Make Vegan Twix Cookie Cups Recipe
Step 1: Blend and Build Your Cookie Base
Start by combining the raw almonds, shredded coconut, pitted Medjool dates, and a pinch of salt in your food processor. This step can take a couple minutes—you’re looking for the mixture to clump together nicely, not remain crumbly or super sticky. I usually stop and scrape the sides a couple of times to make sure everything gets incorporated evenly. When it’s done, the dough should be moldable and hold its shape when pressed.
Step 2: Shape Your Cookie Cups
Take about a tablespoon of dough and press it into the slots of a mini silicone muffin pan. Silicone really makes it easy to pop out the cookie cups once they’re set. Use your fingers to gently press and shape each one into a small cup with a slight indentation in the center—that’s where the caramel filling will go.
Step 3: Whisk Up the Caramel
Mix the sunflower seed butter, maple syrup, and vanilla extract in a bowl until smooth and glossy. This homemade caramel filling is luscious without any processed sugars or cream—simple and pure.
Step 4: Fill Those Cups with Caramel Goodness
Use a teaspoon to dollop the caramel into each cookie cup, filling it just enough so each bite has that rich, gooey center. Don’t overfill or it will spill when you add the chocolate.
Step 5: Melt and Pour the Chocolate Topping
Gently melt the dark chocolate chips in the microwave in 20-30 second bursts, stirring between each until silky smooth. Stir in the tablespoon of sunflower seed butter right after melting; this adds creaminess and helps the chocolate set beautifully. Pour or spoon the chocolate over each caramel-filled cookie cup to create a smooth, even top.
Step 6: Chill and Set
Pop the whole pan into the fridge for at least 30 minutes. This step lets the chocolate harden and flavors meld together. When they’re set, carefully remove the cups from the silicone pan and get ready to enjoy!
Top Tip
Throughout making these cookie cups, I’ve learned a few tricks to really boost your success and flavor:
- Let the dough rest: After blending, letting the dough sit for 5 minutes helps the shredded coconut absorb moisture and bind better.
- Use fresh dates: Medjool dates that are too dry can make the dough crumbly—soft and plump dates give the best stickiness and sweetness.
- Silicone muffin pans are your friend: I tried metal pans before and the cookie cups stuck like crazy; silicone lets you pop them out with ease without breaking.
- Don’t rush the chilling: The chocolate topping needs at least 30 minutes in the fridge to harden properly, or else it can get messy when eating.
How to Serve Vegan Twix Cookie Cups Recipe
Garnishes
I like to sprinkle a tiny pinch of flaky sea salt over the chocolate tops right after pouring—it adds that irresistible sweet-salty contrast. Sometimes I also dust a little cocoa powder or even sprinkle chopped nuts on top before chilling for an extra crunch element.
Side Dishes
These cookie cups pair perfectly with a warm cup of coffee or your favorite herbal tea. Sometimes, I serve them with fresh berries or a dollop of coconut whipped cream to add freshness and richness.
Creative Ways to Present
For parties, arrange these Vegan Twix Cookie Cups Recipe on a pretty dessert platter lined with parchment or banana leaves. I’ve also wrapped a few individually in parchment squares tied with twine to give as sweet gifts—which everyone loved!
Make Ahead and Storage
Storing Leftovers
I keep leftover cookie cups in an airtight container in the fridge. They stay fresh and maintain their texture beautifully for up to 5 days. The fridge keeps the chocolate from melting and the caramel from getting too soft.
Freezing
For longer storage, I freeze these cookie cups in a single layer on a baking sheet, then transfer them to a freezer-safe container. When I want one, I pop it out and let it thaw for 10-15 minutes before enjoying—perfect for busy days when you want a treat ready to go.
Reheating
No need to reheat these babies! Just let them come to room temperature for a few minutes if they feel too firm after refrigeration or freezing. The gooey caramel and creamy chocolate shine best when they’re not icy cold.
Frequently Asked Questions:
Absolutely! You can swap almonds for walnuts, cashews, or pecans depending on your preference, just keep the quantity the same. The texture might change slightly, but it will still be delicious.
If you don’t have a food processor, you can try finely chopping the almonds and coconut, then mashing the dates with a fork and stirring everything together. It’s a bit more work but doable for this recipe. Otherwise, a sturdy blender with pulse settings can work too.
Yes! Simply replace the almonds with extra shredded coconut and use sunflower seed butter, like Sunbutter, for both caramel and chocolate layers. This makes the recipe safe for nut allergies while keeping the flavor and texture on point.
Stored in the refrigerator in an airtight container, these Vegan Twix Cookie Cups stay fresh for up to 5 days. For longer storage, freezing is recommended, where they keep well for up to 3 months.
Final Thoughts
Honestly, these Vegan Twix Cookie Cups Recipe have become one of my all-time favorite treats to whip up when I want something sweet but nourishing. They’re simple, fun to make, and always impress anyone I share them with. I can’t wait for you to try them and see how easy it is to enjoy a healthier version of a classic candy bar—right in your own kitchen!
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Vegan Twix Cookie Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 13 mini cookie 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, a creamy caramel filling made from sunflower seed butter and maple syrup, and a rich dark chocolate topping. Perfect for a guilt-free indulgence, these mini cookie cups require no baking and come together quickly with simple, wholesome ingredients.
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 cookie base ingredients in a food processor and blend until the mixture starts to clump together. This process will take a few minutes, so be patient. The dough should be moldable and able to hold its shape when pressed.
- Shape the Cookie Cups: Scoop one tablespoon of the dough and press it firmly into each slot of a mini silicone muffin pan, shaping it into a small cup with your fingers.
- Make the Caramel: In a bowl, whisk together the sunflower seed butter, maple syrup, and vanilla extract until smooth and creamy.
- Fill the Cookie Cups with Caramel: Spoon about one teaspoon of the caramel mixture into each cookie cup, spreading it evenly.
- Top with Chocolate: Melt the dark chocolate chips in the microwave in 20 to 30 second intervals, stirring between each to ensure smoothness. Once melted, stir in the tablespoon of sunflower seed butter until well combined. Pour the chocolate mixture over the caramel layer in each cookie cup, flattening it flush with the edges of the cookie base.
- Chill to Set: Place the filled cookie cups in the refrigerator for at least 30 minutes to allow the chocolate and caramel to firm up.
Notes
- Use a mini silicone muffin pan for easy removal and shaping of the cookie cups.
- Medjool dates provide natural sweetness and help bind the cookie base; if unavailable, use another soft date variety but increase quantity slightly for similar texture.
- Sunflower seed butter can be substituted with almond or cashew butter if preferred, but make sure it’s unsweetened for a balanced flavor.
- For a nut-free option, substitute almonds with pumpkin seeds or omit them entirely, adjusting the shredded coconut quantity accordingly.
- Store the cookie cups in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 mini cookie cup
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
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