Dessert

Healthy Vegan Paleo Twix Cookie Cups Recipe

ByLana Polati January 25, 2026January 25, 2026

Introduction

These Healthy Twix Cookie Cups offer a delightful blend of crunchy almond base, creamy caramel, and rich chocolate topping—all made vegan and paleo-friendly. Perfect as a guilt-free treat, they’re quick to prepare and sure to satisfy your sweet tooth.

The image shows several small tartlets arranged on a white marbled surface, each in a white tart shell made from crushed nuts and a crumbly texture. The tartlets are filled with a smooth, glossy dark chocolate layer on top, some topped with a light sprinkling of salt flakes. One tartlet is cut open, revealing a gooey caramel layer beneath the chocolate, dripping slightly. The lighting highlights the shiny chocolate and the rough texture of the nut crust. Photo taken with an iphone --ar 4:5 --v 7

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 Sunbutter recommended)
3 Tbsp maple syrup
1/2 tsp vanilla extract
1/4 cup dark chocolate chips
1 Tbsp sunflower seed butter

Instructions

Step 1: Make the Cookie Cup Dough. Combine raw almonds, shredded coconut, pitted dates, salt, 3 tablespoons sunflower seed butter, maple syrup, and vanilla extract in a food processor. Blend until the mixture clumps together and holds its shape when pressed.
Step 2: Shape the Cookie Cups. Scoop about one tablespoon of dough into each slot of a mini silicone muffin pan. Use your fingers to press and form the dough into small cups.
Step 3: Make the Caramel. Mix the remaining 1 tablespoon sunflower seed butter with maple syrup (from the ingredients above) if additional caramel is desired, whisking until smooth and creamy.
Step 4: Fill the Cookie Cups. Spoon about one teaspoon of the caramel mixture into each cookie cup, spreading evenly.
Step 5: Top with Chocolate. Melt dark chocolate chips in the microwave in 20-30 second intervals, stirring between each until smooth. Stir in 1 tablespoon sunflower seed butter for creaminess, then pour the chocolate mixture over each caramel-filled cup, covering the top.
Step 6: Chill to Set. Place the filled cookie cups in the refrigerator for at least 30 minutes to allow the chocolate and caramel to set firmly before serving.

Tips & Variations

For a nut-free option, substitute almonds and sunflower seed butter with pumpkin seeds and tahini.
If you prefer a sweeter caramel, add a pinch of sea salt or extra maple syrup to enhance the flavor.
Use a silicone muffin pan to easily remove cookie cups without breaking.
Mix in chopped nuts or shredded coconut on top of the chocolate layer for added texture.

Storage

Store the cookie cups in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. Let thaw slightly before serving for best texture.

How to Serve

The image shows several small tartlets arranged on a white marbled surface. Each tartlet has a crumbly light golden crust forming the base and sides, holding a smooth, glossy dark brown chocolate layer on top. One tartlet is cut open, revealing a thick layer of caramel inside beneath the chocolate. The chocolate layer is shiny and even, while some tartlets are topped with a small sprinkle of salt crystals. A woman's hand is holding the open tartlet, showing its gooey filling. There are a few scattered coffee beans on the surface around the tartlets. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts instead of almonds?

Yes, walnuts or cashews can be used as a substitute, but keep in mind the flavor and texture may vary slightly.

Is it possible to make this recipe nut-free?

Absolutely. Replace almonds and sunflower seed butter with seeds like pumpkin or sunflower seeds and use a seed butter such as tahini to keep it nut-free and still delicious.