Healthy Twix Cookie Cups (Vegan, Paleo)

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These healthy Twix cookie cups consist of a chewy cookie base that's filled with dairy free caramel and topped with dark chocolate. These cups are completely no bake, vegan and paleo friendly.

Twix were always one of my favorite candy bars growing up, but eating them in cookie form is even better!

These Twix cookie cups have a chewy base that's formed in the shape of a cup and then filled with homemade caramel and topped with dark chocolate. They're completely no bake, vegan and paleo friendly; making them a healthy treat nearly anyone can enjoy.

Why You'll Love these Twix Cups

paleo and vegan - made with simple, wholesome ingredients that are plant based and minimally processed
gluten free and dairy free - no wheat in the cookie cup and no dairy in the homemade caramel
no bake - perfect for a summer treat
healthy - reminiscent of a traditional Twix bar, but without all the questionable ingredients

Ingredients

The full recipe can be found in the recipe card below, but here's a list of what you'll need to make these Twix cookie cups:

Almonds - I used raw almonds, but dry roasted would work too. You can swap this for any other nut or seed.
Unsweetened Shredded Coconut - I don't recommend a substitute if you can help it. But if necessary, swapping with nuts/seeds would work.
Medjool Dates - needed to sweeten the cookie cups and hold everything together
Salt - to enhance the flavors
Sunflower Seed Butter - to make the dairy free caramel. You can swap this for almond butter, cashew butter or peanut butter, but I think Sunbutter has a more caramel-like flavor.
Maple Syrup - to sweeten the caramel.
Vanilla Extract - adds flavor.
Dark Chocolate Chips - for the chocolate topping. I used 85% dark chocolate chips, but any will work.

Instructions

To make these healthy Twix cookie cups, you'll need a food processor, small mixing bowl, miniature silicone muffin pan, tablespoon measuring spoon, whisk and the listed ingredients. Here are the step by step instructions:

Making the cookie cup base in a food processor.

Make the Cookie Cup Dough: Combine all base ingredients in your food processor. Blend until the mixture starts to clump.

Making the cookie cups by shaping them in a mini silicone muffin pan.

Shape the Cookie Cups: Scoop one tablespoon of the dough and place into slots of a mini silicone muffin pan. Use your fingers to shape the dough into a cup.

Make the Caramel: Combine all caramel ingredients and whisk until smooth.

Fill the Cookie Cups with Caramel: fill each cup with about 1 teaspoon of caramel.

Adding the chocolate topping to the Twix cups.

Top with Chocolate: Melt the chocolate, then mix in the sunflower seed butter and pour on top of each cup.

Chill to Set: Place the cookie cups in the fridge until the chocolate has fully set.

Tips:

Have patience when making the cookie base. It takes a bit of time to blend in your food processor. You'll know the dough is ready when it can be pressed together and hold its shape.
These cookie cups are great to make ahead of time. Make 1-2 days in advance and keep them in the fridge until you're ready to serve.

Storage

These Twix cups are best stored in the fridge, up to 10 days. Keep them in a sealed, airtight container.

For longer storage, place the cups in an airtight bag in the freezer and enjoy within two months.

Grabbing a Twix cup with a bite out of it.

FAQ

Can these Twix cups be made nut free?

Yes! Simply swap the almonds in the base for sunflower seeds to make this recipe nut free.

Do I have to use a mini silicone muffin pan?

A mini silicone muffin pan will work best, as it makes removing the cookie cups easy.

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