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Vegan Cookie Cups with Caramel and Chocolate Recipe

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

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

Scale

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

Find it online: https://bakingwithmaya.com/vegan-cookie-cups-with-caramel-and-chocolate-recipe/