Healthy Twix Cookie Cups Recipe

Introduction

These Healthy Twix Cookie Cups are a delightful twist on the classic candy bar. Made with wholesome ingredients like almonds, dates, and sunflower seed butter, they satisfy your sweet tooth without the guilt. Perfect for a snack or a small dessert treat.

Ingredients

• ½ cup raw almonds
• ½ cup unsweetened shredded coconut
• 5 Medjool Dates, pitted
• ⅛ tsp salt
• 3 Tbsp sunflower seed butter (unsweetened recommended)
• 3 Tbsp maple syrup
• ½ tsp vanilla extract
• ¼ cup dark chocolate chips
• 1 Tbsp sunflower seed butter

Instructions

1. Step 1: Combine the raw almonds, shredded coconut, pitted dates, and salt in a food processor. Blend until the mixture starts to clump together and can hold its shape when pressed.
2. Step 2: Scoop about one tablespoon of the dough into each slot of a mini silicone muffin pan. Use your fingers to press and shape the dough into a small cup form.
3. Step 3: In a bowl, whisk together the sunflower seed butter, maple syrup, and vanilla extract until smooth to make the caramel filling.
4. Step 4: Spoon roughly one teaspoon of the caramel into each cookie cup, filling them evenly.
5. Step 5: Melt the dark chocolate chips in the microwave using 20-30 second intervals, stirring well between each until smooth. Stir in 1 tablespoon of sunflower seed butter until combined.
6. Step 6: Pour the chocolate mixture over the caramel-filled cookie cups, leveling it with the top of the cookie base.
7. Step 7: Refrigerate the cookie cups for at least 30 minutes to allow the chocolate and caramel to set firmly before serving.

Tips & Variations

• For a nut-free option, substitute almonds with pumpkin seeds or more shredded coconut.
• If you don’t have a food processor, chop the almonds finely by hand and mash the dates before mixing.
• Use a silicone muffin pan for easy removal without breaking the cookie cups.
• Try adding a pinch of sea salt on top after the chocolate sets for a salted caramel twist.

Storage

Store the cookie cups in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for a few minutes before eating to soften slightly. They can also be frozen for up to 2 months; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds?

Yes, cashews or walnuts can be used instead of almonds. Keep in mind that the texture and flavor will vary slightly depending on the nut choice.

Is there a way to make these vegan?

This recipe is already vegan if you use dark chocolate chips that do not contain dairy. Always check the label to ensure they meet your dietary needs.

Healthy Twix Cookie Cups Recipe

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★★★★★

4.6 from 183 reviews

These Healthy Twix Cookie Cups are a delicious, guilt-free treat combining a crunchy almond and coconut cookie base, creamy sunflower seed butter caramel filling, and a rich dark chocolate topping. Perfect for a sweet snack that’s both satisfying and made with wholesome ingredients.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 12 mini cookie cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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 Sunbutter recommended)
• 3 Tbsp maple syrup
• ½ tsp vanilla extract

Chocolate Topping

• ¼ cup dark chocolate chips
• 1 Tbsp sunflower seed butter

Instructions

1. Make the Cookie Cup Dough: Combine the almonds, shredded coconut, pitted dates, and salt in a food processor. Blend until the mixture starts to clump together, which may take several minutes. The dough is ready when it can be easily pressed together and holds its shape without crumbling.
2. Shape the Cookie Cups: Scoop about 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, ensuring the sides are even and the base is compact.
3. Make the Caramel: In a bowl, whisk together the sunflower seed butter, maple syrup, and vanilla extract until smooth and creamy, forming the caramel filling.
4. Fill the Cookie Cups with Caramel: Spoon approximately one teaspoon of the prepared caramel into each shaped cookie cup, filling them evenly without overflowing.
5. Top with Chocolate: Melt the dark chocolate chips in the microwave by heating in 20-30 second intervals, stirring well between each interval until fully melted. Stir in one tablespoon of sunflower seed butter to the melted chocolate and mix until smooth. Pour the chocolate mixture over each caramel-filled cookie cup, spreading it so it is flush with the top of the cookie base.
6. Chill to Set: Place the filled cookie cups in the refrigerator and chill for at least 30 minutes to allow the chocolate topping and caramel to firm up before serving.

Notes

• Use a mini silicone muffin pan for easy removal without breaking the cookie cups.
• Ensure dates are soft and fresh for easier blending and better texture.
• Dark chocolate with at least 70% cocoa is preferred for a rich flavor and healthier option.
• Store the cookie cups in an airtight container in the fridge to keep them fresh for up to 5 days.
• These cookie cups are naturally gluten-free and dairy-free.

Keywords: Healthy Twix Cookie Cups, gluten free dessert, no bake cookies, almond coconut cookie, sunflower seed butter caramel, dark chocolate topping, healthy snack