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Healthy Twix Cookie Cups Recipe

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★★★★★

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.

Ingredients

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 (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

Find it online: https://ricoloranz.com/healthy-twix-cookie-cups-recipe/