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Vegan Cookie Cups with Caramel and Chocolate Recipe

4.5 from 6 reviews

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There’s something irresistibly fun about a little dessert you can hold in your hand, and these Vegan Cookie Cups with Caramel and Chocolate Recipe are exactly that. Soft, chewy bases combined with gooey caramel and a silky chocolate topping make for a treat that feels both indulgent and wholesome.

The image shows small round tarts with two layers: the bottom and sides are light brown with a coarse, crumbly texture, and the top layer is smooth, dark chocolate with a shiny finish. Each tart has a slightly thick crust made of a grainy mix, forming a sturdy shell. One tart is cut open, revealing a thick, soft golden caramel layer beneath the chocolate top. Some tarts are sprinkled with small white flaky salt on the chocolate surface. The tarts rest on a white marbled surface with scattered chocolate chips around them. The light casts soft shadows, highlighting the texture and shine of the tarts. photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

I have to tell you, making these vegan cookie cups was such a satisfying experience. What’s not to love? They’re quick, pretty healthy for a dessert, and that texture combo of crunchy, chewy, and creamy absolutely hits the spot every time.

  • Wholesome Ingredients: These cookie cups rely on natural whole foods like almonds, dates, and coconut—no refined sugars or flours here.
  • Perfect Portion Size: Mini cookie cups are the ideal bite-sized indulgence for any occasion, no guilt necessary.
  • Make-Ahead Friendly: Prepare them in advance and they’re ready whenever a sweet craving strikes.
  • Versatile & Adaptable: You can easily swap ingredients to suit your preferences or pantry staples.
The image shows two small round dessert cups stacked, each having three layers. The bottom layer is light tan and grainy, forming the crunchy crust with a rough texture. The middle layer is a smooth, golden caramel filling visible inside the top cup. The top layer is a shiny, dark brown chocolate disk with a slightly melted look, sprinkled with a few coarse white salt crystals. The cups rest on a white marbled surface with a few scattered small dark chocolate chips around them. In the background, more of these dessert cups are softly out of focus, giving depth to the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays an important role in balancing flavor, texture, and nutrition in these Vegan Cookie Cups with Caramel and Chocolate Recipe. It’s a simple lineup, but trust me, these come together into something extraordinary.

Flat lay of raw almonds, unsweetened shredded coconut, five whole Medjool dates, a small white bowl of sunflower seed butter, a small white bowl of maple syrup, a small white bowl of dark chocolate chips, a small white bowl of vanilla extract, a small white bowl of salt, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Raw Almonds: Give the base a satisfying crunch and natural nuttiness; roasting them just a bit before blending amps up the flavor.
  • Unsweetened Shredded Coconut: Adds chewiness and slight sweetness while keeping it dairy-free and paleo-friendly.
  • Medjool Dates: These gems act as a natural binder and provide caramel-like sweetness without refined sugar.
  • Salt: Just a pinch — it’s key to balancing the sweetness and enhancing the flavors overall.
  • Sunflower Seed Butter: For the caramel and chocolate layer, this keeps things creamy without dairy and gives a lovely nutty depth.
  • Maple Syrup: A rich, natural sweetener that pairs beautifully with sunflower seed butter in the caramel filling.
  • Vanilla Extract: A splash in the caramel makes it taste extra cozy and complex.
  • Dark Chocolate Chips: Melts flawlessly into a glossy topping that contrasts perfectly with the chewy base.
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe really opens the door to your creativity. I love switching up the nuts or using almond butter instead of sunflower seed for a richer flavor. Feel free to tweak it to what you have on hand or what you love most.

  • Variation: Once, I made these cookie cups using cashews instead of almonds and it added a buttery dimension I absolutely adored—give it a try for a different texture.
  • Nut-Free Option: Swap almonds with pumpkin seeds or sunflower seeds if nuts aren’t your thing.
  • Chocolate Variations: Try topping with white vegan chocolate or even sprinkle some sea salt flakes for an elegant twist.
  • Seasonal Flair: Add a dash of cinnamon or pumpkin spice to the cookie base for cozy, fall-inspired cookie cups.

Step 1: Crafting the Cookie Cup Dough

I start by tossing the raw almonds, shredded coconut, pitted dates, and salt into my food processor. It takes patience to get the texture right—the mixture will go from crumbly to clumping as the natural sugars in the dates work their magic. The key is to pulse carefully, so the dough sticks together but doesn’t turn into a paste. When it feels pliable and easy to press, it’s ready to shape.

Step 2: Shaping the Cups

I scoop about one tablespoon of dough into each slot of a mini silicone muffin pan. Using my fingers, I gently press and shape until it forms a little cup with slightly thicker sides so it holds the fillings. Silicone is a must here—it makes popping them out so easy later on.

Step 3: Whisking Together the Caramel Filling

While the dough rests, I mix sunflower seed butter, maple syrup, and vanilla extract until smooth and glossy. The texture is luscious and just sweet enough. This caramel is what really makes these cookie cups stand out—no sticky mess, just velvety deliciousness that’s vegan-friendly.

Step 4: Filling and Topping

I spoon a teaspoon of the caramel into each cookie cup, making sure not to overfill—remember, you need room for the chocolate topping. For the chocolate, I melt the dark chips in short bursts in the microwave, stirring often to avoid burning. Then mixing in a tablespoon of sunflower seed butter creates a shiny, spreadable top coat that sets beautifully in the fridge.

Step 5: Chill and Set

Last but not least, pop your cookie cups into the fridge for at least 30 minutes. Chilling helps the chocolate firm up and the caramel to set without being sticky. Once firm, you can easily pop them out and serve.

Top Tip

Making the perfect cookie cups took me a couple of tries, but a few simple tricks made all the difference. Once I mastered them, these have been a total win in my kitchen every time.

  • Pulse, Don’t Overblend: I learned that over-processing the dough turns it oily and mushy. Short pulses yield a crumbly but sticky texture that holds together perfectly.
  • Silicone Muffin Pan for Easy Release: Using silicone means the delicate cookie cups come out cleanly without breaking.
  • Don’t Skip the Chill: Trust me, letting these set in the fridge is non-negotiable for firm, neat cookie cups.
  • Use Fresh Dates: The softer the dates, the better the dough binds—if your dates are dry, soak them for 10 minutes in warm water first.
Vegan Cookie Cups - Serving Suggestion

Garnishes

I love adding a pinch of flaky sea salt on top of the chocolate to bring out all the layers of flavor—totally transforms these little treats to a whole new level. Toasted coconut flakes or finely chopped nuts work wonderfully too for texture and presentation.

Side Dishes

These cookie cups pair beautifully with a cup of herbal tea or coffee for an afternoon pick-me-up. They’re also a lovely finish to a light plant-based dinner, where you want something sweet but not overwhelmingly heavy.

Creative Ways to Present

For birthday parties or special occasions, I’ve set these out on a pretty platter lined with parchment paper and sprinkled edible gold dust on top. Mini cupcake liners also make them extra festive and easy to grab. Trust me, these always steal the show!

Make Ahead and Storage

Storing Leftovers

Once chilled, I keep these cookie cups in an airtight container in the fridge. They stay fresh and firm for up to a week, making them a perfect sweet treat to have on hand.

Freezing

Freezing works great too! I wrap each cup individually in parchment and pop them in a freezer bag. When you want one, just let it thaw at room temperature for about 15 minutes. The texture stays spot-on.

Reheating

Since these are no-bake and best served cool, I usually avoid reheating. But if you want the chocolate a bit melty, a quick 5-second zap in the microwave does the trick without messing up the caramel.

Frequently Asked Questions:

Can I use different nuts in the cookie base?

Absolutely! You can substitute almonds with walnuts, pecans, or cashews depending on your preference. Just make sure they’re raw and unsalted for best results.

Is this Vegan Cookie Cups with Caramel and Chocolate Recipe gluten-free?

Yes, this recipe is naturally gluten-free because it doesn’t contain any flour or gluten ingredients. It’s safe for those avoiding gluten products.

Can I make these cookie cups in advance?

Definitely! You can prepare them a day or two ahead. Keep them refrigerated in an airtight container to maintain freshness and firmness.

What’s the best way to avoid sticky cookie dough?

Make sure your dates are soft; if not, soak them briefly in warm water before blending. Also, pulse the mixture gradually instead of running the food processor non-stop to achieve the right consistency.

Final Thoughts

I honestly can’t get enough of this Vegan Cookie Cups with Caramel and Chocolate Recipe — it hits the perfect sweet spot for me without feeling over the top. Whether you’re looking for an everyday treat or something special to share with friends, these cookie cups will not disappoint. Give them a try and I promise you’ll be reaching for seconds!

Print
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 6 reviews
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 13 mini Twix cups
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These Healthy Twix Cookie Cups are a delicious vegan and paleo-friendly treat featuring a nutty cookie base, creamy caramel filling made from sunflower seed butter and maple syrup, and a rich dark chocolate topping. Perfect for a guilt-free dessert or snack, they set quickly in the fridge and combine wholesome ingredients for an indulgent yet healthy sweet bite.

Ingredients

Cookie Base

  • ½ cup raw almonds
  • ½ cup unsweetened shredded coconut
  • 5 Medjool dates, pitted
  • ⅛ teaspoon salt

Caramel Filling

  • 3 tablespoons sunflower seed butter (unsweetened)
  • 3 tablespoons maple syrup
  • ½ teaspoon vanilla extract

Chocolate Topping

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

Instructions

  1. Make the Cookie Cup Dough: Combine all cookie base ingredients in a food processor. Blend until the mixture starts to clump together. This process may take a few minutes, so be patient. The dough should be easy to press and able to hold its shape once ready.
  2. Shape the Cookie Cups: Scoop approximately 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 upwards, forming a small cup in each slot.
  3. Make the Caramel: In a bowl, combine the sunflower seed butter, maple syrup, and vanilla extract. Whisk together until smooth and creamy.
  4. Fill the Cookie Cups with Caramel: Spoon about one teaspoon of the caramel mixture into each cookie cup, distributing evenly.
  5. Top with Chocolate: Melt the dark chocolate chips in the microwave using 20-30 second intervals, stirring between each until smooth. Stir in the tablespoon of sunflower seed butter. Pour or spoon the chocolate mixture over the caramel in each cup, making sure the chocolate 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 them to firm up before serving.

Notes

  • If you don’t have a food processor, a high-speed blender or a sturdy manual chopper can work, though texture might vary slightly.
  • Use a silicone mini muffin pan for easy removal of cookie cups without breaking.
  • Medjool dates are preferred for natural sweetness and texture; substitute with similar soft dried dates if needed, ensuring they are pitted.
  • Dark chocolate chips can be substituted with dairy-free chocolate chips to ensure vegan compliance.
  • You can add a pinch of sea salt on top after adding the chocolate for a salted caramel twist.
  • Store the cookie cups in an airtight container in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1 mini cup
  • Calories: 110 kcal
  • Sugar: 9 g
  • Sodium: 15 mg
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 0 mg

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