Description
These Healthy Twix Cookie Cups are a delicious vegan and paleo-friendly treat featuring a nutty cookie base, a creamy caramel filling made with sunflower seed butter and maple syrup, and a rich dark chocolate topping. Perfect for a guilt-free dessert or snack.
Ingredients
Scale
Cookie Base
- ½ cup raw almonds
- ½ cup unsweetened shredded coconut
- 5 Medjool Dates, pitted
- ⅛ tsp salt
Caramel Filling
- 3 Tbsp sunflower seed butter (unsweetened)
- 3 Tbsp maple syrup
- ½ tsp vanilla extract
Chocolate Topping
- ¼ cup dark chocolate chips
- 1 Tbsp sunflower seed butter
Instructions
- Make the Cookie Cup Dough: Combine all cookie base ingredients in a food processor and blend until the mixture starts to clump together, forming a dough that is easy to press and holds its shape.
- Shape the Cookie Cups: Scoop one tablespoon of the dough and place it into each slot of a mini silicone muffin pan. Use your fingers to press and shape the dough into small cups.
- Make the Caramel: In a bowl, whisk together sunflower seed butter, maple syrup, and vanilla extract until smooth and creamy.
- Fill the Cookie Cups with Caramel: Spoon about 1 teaspoon of the caramel filling into each cookie cup, spreading it evenly.
- Top with Chocolate: Melt dark chocolate chips in the microwave at 20-30 second intervals, stirring between each interval until melted. Stir in the sunflower seed butter until smooth, then pour the chocolate mixture over each caramel-filled cookie cup, ensuring the chocolate sits flush with the cookie base.
- Chill to Set: Place the cookie cups in the refrigerator for at least 30 minutes to allow the chocolate and caramel to set firmly before serving.
Notes
- You can substitute almonds with walnuts or cashews for a slightly different flavor.
- Use a silicone muffin pan for easy removal of cookie cups without breaking.
- If you don’t have sunflower seed butter, almond or cashew butter can be used as alternatives.
- Ensure the dates are soft for easier blending; soak in warm water for 10 minutes if needed.
- For a sweeter caramel, increase maple syrup by 1 tablespoon.
Nutrition
- Serving Size: 1 mini cookie cup
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
