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Healthy Vegan Paleo Twix Cookie Cups Recipe

★★★★★

5 from 101 reviews
  • Author: Lana
  • Total Time: 40 minutes
  • Yield: 13 servings 1x
  • Diet: Vegan

Description

These Healthy Twix Cookie Cups are a delicious vegan and paleo-friendly treat featuring a nutty, date-sweetened cookie base, a smooth sunflower seed butter caramel filling, and a rich dark chocolate topping. Perfect as a guilt-free indulgence, these no-bake cookie cups combine natural ingredients to recreate the flavors of classic Twix bars in a wholesome, bite-sized form.

Ingredients

Scale

Cookie Base

  • 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

Caramel Filling

  • 1 Tbsp sunflower seed butter

Topping

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

Instructions

  1. Make the Cookie Cup Dough: Combine the almonds, shredded coconut, pitted dates, salt, 3 tablespoons sunflower seed butter, maple syrup, and vanilla extract in a food processor. Blend until the mixture starts to clump together and forms a dough that can be pressed easily and holds its shape. This may take a few minutes, so be patient.
  2. Shape the Cookie Cups: Using about one tablespoon of dough per cup, scoop the mixture into a mini silicone muffin pan. Use your fingers to press and shape the dough evenly into small cups, creating a base and edges to hold the filling.
  3. Make the Caramel Filling: Whisk together the remaining 1 tablespoon of sunflower seed butter until smooth and creamy.
  4. Fill the Cookie Cups with Caramel: Spoon approximately one teaspoon of the prepared caramel into each cookie cup, spreading it evenly inside the base.
  5. Top with Chocolate: Melt the dark chocolate chips in the microwave in 20 to 30-second intervals, stirring between each until smooth. Stir in the remaining 1 tablespoon sunflower seed butter into the melted chocolate until well combined. Pour the chocolate mixture on top of each cookie cup, making sure the chocolate is flush with the top of the cookie base.
  6. Chill to Set: Place the cookie cups in the refrigerator for at least 30 minutes to allow the chocolate and caramel to firm up and set properly before serving.

Notes

  • Use a mini silicone muffin pan for easy removal of the cookie cups without breaking.
  • Make sure the dates are soft for easier blending; soak them in warm water if needed.
  • You can substitute sunflower seed butter with almond or cashew butter depending on preference or allergies.
  • Store cookie cups in an airtight container in the refrigerator for up to 5 days.
  • For a firmer texture, freeze the cups after chilling and thaw slightly before eating.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Healthy Twix, Vegan Dessert, Paleo Snacks, No Bake Cookies, Nut Butter Caramel, Dark Chocolate Treats, Dairy Free Cookies

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Find it online: https://mealsbylana.com/healthy-vegan-paleo-twix-cookie-cups-recipe/