Healthy Twix Cookie Cups (Vegan, Paleo) Recipe
Indulge in these delicious and healthy Twix Cookie Cups that are vegan and paleo-friendly. A crunchy almond and coconut base, filled with creamy sunflower seed butter caramel, and topped with rich dark chocolate.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 13 mini Twix cups
- Category: Dessert
- Method: Mixing, Chilling
- Cuisine: American
- Diet: Vegan
Ingredients
Cookie Base
- 1/2 cup raw almonds
- 1/2 cup unsweetened shredded coconut
- 5 Medjool Dates, pitted
- 1/8 tsp salt
Caramel Filling
- 3 Tbsp sunflower seed butter (unsweetened Sunbutter)
- 3 Tbsp maple syrup
- 1/2 tsp vanilla extract
Chocolate Topping
- 1/4 cup dark chocolate chips
- 1 Tbsp sunflower seed butter
Instructions
- Make the Cookie Cup Dough: Combine all base ingredients in a food processor. Blend until the mixture clumps together. It should be easy to press and hold its shape.
- Shape the Cookie Cups: Scoop a tablespoon of dough into slots of a mini silicone muffin pan. Shape the dough into cups.
- Make the Caramel: Whisk together all caramel ingredients until smooth.
- Fill the Cookie Cups with Caramel: Fill each cup with about 1 teaspoon of caramel.
- Top with Chocolate: Melt chocolate in the microwave, stirring in sunflower seed butter. Pour the mixture over each cookie cup.
- Chill to Set: Refrigerate the cookie cups for at least 30 minutes to set.
Nutrition
- Serving Size: 1 mini Twix cup
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
