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Healthy Twix Cups (Vegan, Paleo)

Guilt-Free Healthy Twix Cups (Vegan, Paleo) You'll Love

Discover how to make Healthy Twix Cups (Vegan, Paleo) that are a deliciously guilt-free treat!
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 12 cups
Course: Desserts
Cuisine: Paleo, Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Almond Flour can be substituted with sunflower seed flour for a nut-free option
  • 2 tablespoons Coconut Flour if substituting, use less almond flour as coconut flour absorbs more liquid
  • 3 tablespoons Coconut Oil can be replaced with melted vegetable oil
  • 1 tablespoon Maple Syrup agave syrup can work as an alternative
  • 1 pinch Sea Salt enhances flavors
For the Caramel Filling
  • 1 cup Medjool Dates provide gooey sweetness
  • 1/2 cup Almond Butter any nut or seed butter like cashew or tahini works
  • 1/4 cup Coconut Cream adds richness to the caramel
  • 1 teaspoon Vanilla Extract optional but recommended for depth
For the Topping
  • 1 cup Dairy-Free Dark Chocolate substitute with a mixture of cacao powder and coconut oil if desired
  • to taste Flaked Sea Salt or Chopped Almonds optional for an extra touch of flavor

Equipment

  • mixing bowl
  • Food Processor
  • muffin tin or silicone molds
  • microwave-safe bowl

Method
 

Step-by-Step Instructions for Healthy Twix Cups
  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin tin or silicone molds with parchment paper.
  2. In a large mixing bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, and a pinch of sea salt. Mix until a crumbly dough forms.
  3. Press the crust mixture into the bottom and sides of the lined muffin tin or molds. Bake for 8-10 minutes until golden brown. Allow to cool completely.
  4. In a food processor, blend soaked Medjool dates with almond butter, coconut cream, vanilla extract, and a pinch of salt until smooth. Adjust with more coconut cream if too thick.
  5. Spread a layer of the caramel filling over each cooled crust and place in the freezer for about 15 minutes to set.
  6. Melt dairy-free dark chocolate and a splash of coconut oil in a microwave-safe bowl, stirring until glossy.
  7. Spoon the melted chocolate over the caramel layer, adding flaked sea salt or chopped almonds if desired.
  8. Refrigerate or freeze for at least 30 minutes until firm. Gently remove from molds and enjoy!

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 150mgFiber: 4gSugar: 10gVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Soak Medjool dates in hot water for 10-15 minutes for a silky-smooth caramel layer. Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.

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