Healthy Twix Cookie Cups Recipe

Introduction

These Healthy Twix Cookie Cups are a guilt-free treat that combines a crunchy nutty base with a smooth caramel center and a rich chocolate topping. Perfect for satisfying your sweet tooth with wholesome ingredients.

Ingredients

• 1/2 cup raw almonds
• 1/2 cup unsweetened shredded coconut
• 5 Medjool dates, pitted
• 1/8 tsp salt
• 3 Tbsp sunflower seed butter (unsweetened recommended)
• 3 Tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup dark chocolate chips
• 1 Tbsp sunflower seed butter

Instructions

1. Step 1: Combine raw almonds, shredded coconut, pitted dates, salt, 3 tablespoons sunflower seed butter, maple syrup, and vanilla extract in a food processor. Blend until the mixture starts to clump and can be pressed together easily.
2. Step 2: Scoop about one tablespoon of the dough into each slot of a mini silicone muffin pan and shape it into a cup using your fingers.
3. Step 3: Whisk together maple syrup, sunflower seed butter, and vanilla extract (caramel ingredients) until smooth to make the caramel filling.
4. Step 4: Spoon approximately 1 teaspoon of caramel into each cookie cup.
5. Step 5: Melt the dark chocolate chips in the microwave in 20-30 second intervals, stirring between each. Mix in 1 tablespoon sunflower seed butter until combined.
6. Step 6: Pour the chocolate mixture over each cookie cup to cover the caramel completely and make the top level with the cookie base.
7. Step 7: Refrigerate the cookie cups for at least 30 minutes to let them set firmly before serving.

Tips & Variations

• Use a mini silicone muffin pan for easy removal and shaping of cookie cups.
• Substitute almond butter for sunflower seed butter if preferred or for a different flavor.
• For extra crunch, add a sprinkle of chopped nuts on top before chilling.
• If dates are too dry, soak them in warm water for 10 minutes before blending.

Storage

Store the cookie cups in an airtight container in the refrigerator for up to one week. To keep them longer, freeze in a sealed container for up to one month. Let thaw in the fridge before enjoying. Reheat by allowing them to sit at room temperature for a few minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie cups nut-free?

Yes, you can replace raw almonds with seeds like pumpkin or sunflower seeds and use seed butter instead of nut butter to keep the recipe nut-free.

How long do these cookie cups need to chill?

They need at least 30 minutes in the fridge to set properly, but chilling longer will help the chocolate and caramel firm up even more for easier handling.

Healthy Twix Cookie Cups Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

These Healthy Twix Cookie Cups combine crunchy almond and coconut cookie bases with a luscious caramel filling and a rich dark chocolate topping, all made with wholesome ingredients and no refined sugar. Perfect for a guilt-free treat, these mini cookie cups are easy to make using a food processor and a silicone muffin pan, then chilled to set.

• Author: Rico
• 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 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 (unsweetened Sunbutter preferred)
• 3 Tbsp maple syrup
• 1/2 tsp vanilla extract

Caramel

• 1/4 cup dark chocolate chips
• 1 Tbsp sunflower seed butter

Instructions

1. Make the Cookie Cup Dough: Combine the raw almonds, shredded coconut, pitted Medjool dates, salt, sunflower seed butter, maple syrup, and vanilla extract in a food processor. Blend until the mixture starts to clump together and forms a dough that is easy to press and holds its shape. This process may take some time, so be patient and scrape down the sides as needed.
2. Shape the Cookie Cups: Scoop one tablespoon of the prepared 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 that will hold the filling.
3. Make the Caramel: Combine the dark chocolate chips and sunflower seed butter in a bowl and whisk thoroughly until the mixture is smooth and well blended, creating the caramel filling.
4. Fill the Cookie Cups with Caramel: Spoon about one teaspoon of the caramel mixture into each cookie cup, filling the cavity created by the dough.
5. Top with Chocolate: Melt additional dark chocolate chips in the microwave in 20-30 second intervals, stirring between each heating, until completely melted. Stir in the tablespoon of sunflower seed butter until smooth. Pour or spoon this chocolate topping over the caramel in each cookie cup so it is level with the cookie base.
6. Chill to Set: Place the filled cookie cups in the refrigerator for at least 30 minutes to allow the chocolate and caramel to set firmly before serving.

Notes

• Use a mini silicone muffin pan for easy removal of cookie cups.
• Medjool dates provide natural sweetness while binding the dough—make sure they are soft and pitted.
• Sunflower seed butter is used for a nut-free option; almond butter could be substituted if preferred.
• Ensure the chocolate is melted gently to avoid burning or seizing.
• Store cookie cups in the refrigerator to maintain their shape and freshness.

Keywords: Healthy Twix cookies, gluten free dessert, no bake cookie cups, almond coconut cookies, Medjool dates caramel, sunflower seed butter snacks