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
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 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
