Description
These Healthy Twix Cookie Cups are a delicious vegan and paleo-friendly treat featuring a nutty cookie base, smooth caramel, and a rich chocolate topping, perfect for a guilt-free dessert.
Ingredients
Units
Scale
Cookie Cup Dough
- 1/2 cup raw almonds
- 1/2 cup unsweetened shredded coconut
- 5 Medjool Dates, pitted
- 1/8 tsp salt
- 3 Tbsp sunflower seed butter (I used unsweetened Sunbutter)
- 3 Tbsp maple syrup
- 1/2 tsp vanilla extract
Caramel
- 1/4 cup dark chocolate chips
- 1 Tbsp sunflower seed butter
Instructions
- Make the Cookie Cup Dough Combine all base ingredients in your food processor. Blend until the mixture starts to clump. This will take a bit of time, so have patience. When the dough is ready, it should be easy to press together and hold its shape.
- Shape the Cookie Cups Scoop one tablespoon of the dough and place into slots of a mini silicone muffin pan. Use your fingers to shape the dough into a cup.
- Make the Caramel Combine all caramel ingredients and whisk until smooth.
- Fill the Cookie Cups with Caramel Fill each cup with about 1 teaspoon of caramel.
- Top with Chocolate Melt the chocolate in the microwave at 20-30 second intervals, stirring in between. Once melted, mix in the sunflower seed butter. Pour the mixture on top of each cookie cup so that the chocolate is flush with the top of the cookie base.
- Chill to Set Place the cookie cups in the fridge for at least 30 minutes to set.
Notes
- Be patient when blending the dough, as it takes some time to start clumping.
- Chill the cookie cups for at least 30 minutes to ensure they set properly.
- Using a mini silicone muffin pan helps shape the cookie cups easily.
