These Healthy Twix Cups are a delightful treat that you can enjoy guilt-free! With a crunchy base, creamy filling, and a rich chocolate topping, they are simply mouthwatering.
They’re so good, you might find yourself sneaking them for breakfast! I love having these on hand for a quick sweet snack that fits in with my healthy habits. Yum!
Key Ingredients & Substitutions
Almond Flour: This is the base for your crust. If you’re nut-free, try sunflower seed flour or oat flour, though the texture may vary slightly.
Coconut Flour: Adds great texture and sweetness. You can swap it for a bit more almond flour, but use less since coconut flour absorbs more liquid.
Medjool Dates: These provide the caramel sweetness. If you can’t find them, you can use dried apricots or figs, though the flavor will be different. You might need to adjust the sweetness too!
Almond Butter: This creates a creamy caramel. Feel free to replace it with any nut or seed butter, like cashew or tahini for a nut-free option.
Dairy-Free Dark Chocolate: Look for a vegan option to maintain the integrity of the recipe. If you prefer, you could use cacao powder mixed with coconut oil for a healthier topping.
How Can You Achieve the Best Caramel Layer?
The caramel layer is essential for those sweet Twix-like vibes! First, make sure to soak the Medjool dates. This softens them, allowing for a smoother blend.
- After soaking, drain and place the dates in a food processor with almond butter, coconut cream, vanilla, and salt.
- Process until you get a creamy texture. If it’s too thick, simply add a bit more coconut cream for the right spreadable consistency.
- Don’t rush this step; blend well for a smooth caramel that spreads easily over the crust.
- Chilling the caramel in the freezer helps it set nicely before adding the chocolate on top.
How to Make Healthy Twix Cups (Vegan, Paleo)
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 3 tablespoons coconut oil, melted
- 3 tablespoons maple syrup or agave nectar
- 1/4 teaspoon sea salt
For the Caramel Layer:
- 1/2 cup pitted Medjool dates (soaked in warm water for 10 minutes, then drained)
- 3 tablespoons almond butter or sunflower seed butter
- 2 tablespoons coconut cream (the thick part from a can of coconut milk)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
For the Chocolate Topping:
- 1/2 cup dairy-free dark chocolate chips or chopped dark chocolate (ensure paleo/vegan compliant)
- 1 tablespoon coconut oil
Optional Toppings:
- Flaked sea salt
- Chopped almonds or vegan chocolate chunks
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 30-45 minutes for chilling. You’ll need a total of approximately 1 hour to make these scrumptious Healthy Twix Cups.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, mix the almond flour, coconut flour, melted coconut oil, maple syrup, and sea salt together. Use a fork to stir until the mixture forms a crumbly dough that holds together when pressed. Next, press this dough into the bottom and slightly up the sides of a lined mini muffin tin or silicone molds, creating a neat little crust. Pop it in the oven to bake for about 8-10 minutes until it’s lightly golden. Once done, remove it from the oven and let it cool completely.
2. Make the Caramel Layer:
Now, it’s time for the delicious caramel layer! In a food processor, blend the soaked Medjool dates, almond butter, coconut cream, vanilla extract, and a pinch of sea salt until you have a smooth and creamy consistency. If your mixture turns out too thick, don’t worry! Just add a bit more coconut cream until it reaches a spreadable texture. Spoon or pipe this luscious caramel over each cooled crust, spreading it evenly. To help it set, place the tray in the freezer for about 15 minutes.
3. Prepare the Chocolate Topping:
For the chocolate topping, combine the dairy-free dark chocolate chips with the coconut oil in a small microwave-safe bowl. Microwave the mixture in 20-second intervals, stirring each time, until it’s melted and smooth. Once you’re ready, spoon or pipe this chocolate over the firm caramel layer, making sure it covers it completely. If you’d like, sprinkle some flaked sea salt and optional chopped almonds or chocolate chunks on top for added flavor.
4. Chill and Serve:
Finally, refrigerate or freeze the cups for at least 30 minutes or until the chocolate is firm. When it’s ready, remove the cups from the molds carefully, and enjoy every bite of these Healthy Twix Cups! Store any leftovers in the fridge for up to a week or freeze them for longer storage.
Relish in these homemade, guilt-free treats anytime you crave something sweet!
Can I Use Other Types of Flour for the Crust?
Yes, you can use other flours! If you’re nut-free, try using sunflower seed flour or oat flour. Keep in mind that the texture may be slightly different using these alternatives.
How Do I Store Leftover Twix Cups?
Store any leftover cups in an airtight container in the refrigerator for up to one week. You can also freeze them for longer storage; just remember to separate layers with parchment paper to avoid sticking!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the crust and caramel layers in advance and store them separately in the refrigerator for a couple of days. Just assemble and add the chocolate topping when you’re ready to serve!
What If My Caramel Mixture Is Too Thick?
If your caramel mixture is too thick, simply add a little more coconut cream until it reaches a smooth, spreadable consistency. This will help it layer nicely on your crust.