Healthy Twix Cookie Cups Recipe

Introduction

These Healthy Twix Cookie Cups are a delightful blend of crunchy almonds, sweet dates, and rich chocolate, all in a convenient bite-sized treat. Perfect for satisfying your sweet tooth with wholesome ingredients, they make a great snack or dessert.

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 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 is easy to press together, holding its shape.
2. Step 2: Scoop about one tablespoon of the dough and place it in the slots of a mini silicone muffin pan. Use your fingers to press and shape the dough into small cups.
3. Step 3: In a bowl, whisk together the remaining sunflower seed butter, maple syrup, and vanilla extract to create the caramel. Stir until smooth.
4. Step 4: Fill each cookie cup with about 1 teaspoon of the caramel mixture.
5. Step 5: Melt dark chocolate chips in the microwave in 20-30 second intervals, stirring between each until smooth. Mix in the remaining 1 tablespoon sunflower seed butter.
6. Step 6: Pour the chocolate mixture over each cookie cup, smoothing it so it sits flush with the top of the cookie base.
7. Step 7: Place the cookie cups in the refrigerator for at least 30 minutes to allow them to set firmly before serving.

Tips & Variations

• For a nuttier flavor, try substituting almonds with walnuts or pecans.
• If you prefer a sweeter treat, add a pinch of cinnamon to the dough for a warm, spiced note.
• Use a muffin tin lined with paper cups if you don’t have a silicone pan, but pressing the dough firmly is key.
• Make sure dates are soft for easier blending; soak them in warm water for 10 minutes if needed.

Storage

Store these cookie cups in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage—simply thaw in the fridge before enjoying. To serve, let them sit at room temperature for a few minutes if you prefer a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut butters instead of sunflower seed butter?

Yes, almond butter or peanut butter can be substituted, but keep in mind they may alter the flavor slightly and could cause allergies for some.

Are these cookie cups gluten-free?

Yes, this recipe uses no gluten-containing ingredients, making it suitable for a gluten-free diet.

Healthy Twix Cookie Cups Recipe

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★★★★★

4.8 from 73 reviews

These Healthy Twix Cookie Cups combine nutrient-dense ingredients like almonds, shredded coconut, and Medjool dates to create a wholesome cookie base, topped with a smooth homemade caramel and a rich dark chocolate and sunflower seed butter layer. Perfect for a guilt-free treat that satisfies your sweet tooth with natural sweetness and wholesome fats.

• Author: Amaya
• 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: Vegetarian

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)
• 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 almonds, shredded coconut, pitted Medjool dates, salt, 3 tablespoons sunflower seed butter, maple syrup, and vanilla extract in a food processor. Blend until the mixture starts to clump together, which may take some time, ensuring the dough holds its shape when pressed.
2. Shape the Cookie Cups: Using a mini silicone muffin pan, scoop one tablespoon of the prepared dough per slot. Use your fingers to gently press and shape the dough into a small cup form.
3. Make the Caramel: Melt the dark chocolate chips and 1 tablespoon of sunflower seed butter together in the microwave at 20-30 second intervals, stirring between each until smooth and fully combined to create the caramel topping.
4. Fill the Cookie Cups with Caramel: Spoon about 1 teaspoon of the prepared caramel mixture into the center of each cookie cup, filling the cavities.
5. Top with Chocolate: Pour the remaining melted chocolate and sunflower seed butter mixture over the caramel layer so that it is flush with the top of the cookie base to fully cover the caramel.
6. Chill to Set: Place the filled cookie cups in the refrigerator for at least 30 minutes to allow them to firm up and set completely before serving.

Notes

• Use a mini silicone muffin pan for easy removal of the cookie cups without breaking.
• Ensure the dates are soft and fresh to help the dough clump properly.
• Adjust sweetness by varying the amount of maple syrup according to taste.
• Store the cookie cups in the refrigerator to keep them firm and fresh.
• For a nut-free option, substitute almonds with pumpkin seeds or sunflower seeds.

Keywords: Healthy Twix Cookie Cups, no-bake dessert, vegan cookie cups, almond cookie cups, homemade caramel, dark chocolate cups, sunflower seed butter dessert