Description
These Healthy Twix Cookie Cups are a deliciously wholesome treat combining a soft almond flour cookie base, a rich and creamy date caramel filling, and a luscious dairy-free dark chocolate topping. Naturally sweetened and made with vegan, paleo, and gluten-free ingredients, these cookie cups offer a healthier alternative to traditional Twix bars, perfect for dessert or a sweet snack.
Ingredients
Cookie Base:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Date Caramel:
- 1 cup soft Medjool dates, pitted
- 2 tablespoons almond butter
- 2 tablespoons coconut milk
- ½ teaspoon vanilla extract
- Pinch of salt
Chocolate Topping:
- ¾ cup dairy-free dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners to prevent sticking and allow easy removal.
- Make the cookie base mixture: In a bowl, mix together almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and sea salt until well combined, forming a dough.
- Form cookie bases: Divide the cookie dough evenly among the 12 muffin cups, pressing firmly to create an even, compact base layer in each cup.
- Bake the cookie bases: Bake the cookie bases for 10–12 minutes until they are lightly golden around the edges. Remove from oven and let them cool completely to ensure they hold their shape.
- Prepare the date caramel: In a blender or food processor, blend the pitted Medjool dates, almond butter, coconut milk, vanilla extract, and a pinch of salt until smooth and creamy, forming a luscious caramel spread.
- Assemble the caramel layer: Spoon a generous amount of the date caramel over each cooled cookie base and spread evenly to cover the surface.
- Melt the chocolate topping: In a microwave-safe bowl, melt the dairy-free dark chocolate chips with coconut oil using 20-second intervals, stirring well after each until smooth and fully melted.
- Top with chocolate: Spoon the melted chocolate over the caramel layer on each cookie cup, spreading or swirling it evenly to cover.
- Chill to set: Place the assembled cookie cups in the refrigerator and chill for at least 1 hour or until the chocolate topping is firm and the layers have set.
Notes
- Soak firm Medjool dates in warm water for 10 minutes prior to blending for a smoother caramel consistency.
- For a different nut butter flavor, substitute almond butter with cashew butter or sunflower seed butter.
- Store completed cookie cups in an airtight container in the refrigerator for up to 1 week to maintain freshness.
- These cookie cups freeze well for up to 2 months; thaw them briefly at room temperature before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
