Vegan Twix Cookie Cups Recipe

There’s something absolutely delightful about bite-sized treats that pack a punch of flavor and texture. That’s exactly why I adore this Vegan Twix Cookie Cups Recipe—it’s like your favorite candy bar transformed into a wholesome, handheld dessert that’s both satisfying and nourishing.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Vegan Twix Cookie Cups Recipe
• Top Tip
• How to Serve Vegan Twix Cookie Cups Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Vegan Twix Cookie Cups Recipe

Ingredients & Why They Work

Each ingredient in this Vegan Twix Cookie Cups Recipe serves a purpose — whether it’s for texture, flavor, or that nostalgic taste of a candy bar. Here’s a quick rundown of the key players and what makes them shine together.

• Raw Almonds: These add a lovely crunch and a mild nutty flavor to the cookie base. Toasting them lightly (optional) can enhance that nuttiness.
• Unsweetened Shredded Coconut: Adds chewiness and a hint of tropical sweetness that pairs beautifully with the dates.
• Medjool Dates: Naturally sticky and sweet, they bind the cookie base while bringing caramel-like notes without refined sugar.
• Salt: Just a pinch to balance out the sweetness and bring out the flavors.
• Sunflower Seed Butter: A creamy, allergen-friendly alternative to nut butter that adds richness in the caramel and chocolate layers.
• Maple Syrup: Provides a natural sweetness and depth to the caramel filling.
• Vanilla Extract: Enhances the caramel flavor giving it that warm, comforting vibe.
• Dark Chocolate Chips: Choose a dairy-free variety to keep things vegan, and look for one with at least 70% cocoa for richness.

Make It Your Way

I love making these cookie cups just as the recipe suggests, but I also encourage you to play around! The beauty of this recipe is how adaptable it is—you can tailor it to your tastes and occasions.

• Nut-Free Variation: I’ve made this using pumpkin seeds instead of almonds for friends with nut allergies, and it worked beautifully without sacrificing texture.
• Chocolate Swap: Dark chocolate is my favorite for the richness, but using cacao nibs on top adds a delightful crunch and extra antioxidant boost.
• Salted Caramel Twist: Try sprinkling a little flaky sea salt on top just before chilling. It really makes the caramel pop even more!
• Seasonal Flavors: Around the holidays, I like adding a pinch of cinnamon or pumpkin spice to the cookie base for a cozy vibe.

Step-by-Step: How I Make Vegan Twix Cookie Cups Recipe

Step 1: Whizz the Cookie Base

Pop the raw almonds, shredded coconut, pitted Medjool dates, and salt into your food processor. Give them some love by pulsing and scraping down the sides occasionally. You'll want to keep going until the mixture clumps together—this can take a few minutes, so don’t rush! It should be moldable but not too sticky.

Step 2: Form "Cookie" Cups

Using a mini silicone muffin pan makes this super easy. Scoop about a tablespoon of dough into each slot, then press and pinch the edges up so you create a little cup shape. I like to use my fingers for the best control here, making sure they hold together well.

Step 3: Stir Up the Caramel Magic

In a small bowl, whisk together sunflower seed butter, maple syrup, and vanilla extract until smooth. The combination should be creamy and pourable, perfect for filling those cookie cups.

Step 4: Fill ‘Em Up

Fill each prepared cookie cup with about a teaspoon of that luscious caramel mixture. Don’t overfill—just enough to cover the bottom but still leave room for the chocolate top.

Step 5: Melt Chocolate & Finish

Microwave your dark chocolate chips in 20-30 second bursts, stirring between each until silky smooth. Stir in the tablespoon of sunflower seed butter to give it that glossy, spreadable texture. Spoon the chocolate mixture over each cup, smoothing so it’s flush with the sides.

Step 6: Chill to Set

Pop the entire silicone pan into the fridge for at least 30 minutes. This chills everything firm so your cookie cups hold their shape and deliver that satisfying snap when you bite in.

How to Serve Vegan Twix Cookie Cups Recipe

Garnishes

I usually leave these cookie cups unadorned because the layers speak for themselves, but a sprinkle of flaky sea salt or crushed toasted almonds on top can be a lovely touch. Sometimes, a drizzle of extra melted chocolate for guests makes these feel extra special.

Side Dishes

These are decadent enough to stand alone, but pairing them with a cup of rich almond milk or a light berry fruit salad complements their richness nicely if you want a fuller dessert spread.

Creative Ways to Present

I once arranged these cookie cups on a rustic wooden board with some edible flowers and fresh mint leaves for a dinner party. Little touches like that make them feel like more than just a snack—like a thoughtful, beautiful treat anyone would be thrilled to receive.

Make Ahead and Storage

Storing Leftovers

Once chilled, store your Vegan Twix Cookie Cups in an airtight container in the refrigerator. They stay fresh and delicious for up to a week, perfect for meal prepping little indulgences throughout the week.

Freezing

I’ve frozen these cookie cups successfully by placing them on a parchment-lined tray first, freezing until solid, then transferring to a sealed freezer bag. When you want one, just thaw in the fridge for an hour or so to enjoy that chewy caramel and crackly chocolate texture.

Reheating

I usually avoid reheating these since they’re best chilled, but if you want to soften them slightly, letting them sit at room temperature for 10-15 minutes works wonders without melting the chocolate topping.

Final Thoughts

This Vegan Twix Cookie Cups Recipe feels like a secret little treasure to me—the way it manages to combine wholesome, plant-based ingredients with the nostalgic joy of candy bars is truly special. I hope you enjoy making them as much as I love sharing them. Whether it’s a quick treat for yourself or a crowd-pleasing dessert, these little cups never disappoint.

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