Healthy Twix Cups
These homemade Twix cups are a healthier take on the classic candy bar we all know and love! Layered with an almond flour cookie crust, followed by a gooey date caramel center, and finished with a homemade chocolate topping for a delicious healthy treat. Naturally sweetened, vegan, and gluten free!
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Ingredients
Crust
- 1 c almond flour
- 2 tablespoon maple syrup
- 3 tablespoon coconut oil
Caramel
- 1 c pitted medjool dates
- ¼ c almond butter
- ½ teaspoon vanilla extract
- 1-2 tablespoon warm water
Chocolate topping
- ⅓ c cocoa powder
- 3 tablespoon almond milk
- 2 tablespoon coconut oil
- 2 tablespoon maple syrup
Instructions
Crust
- Preheat oven to 350F and line a mini muffin pan with liners.
- Mix together all ingredients and press with hands into the bottom of each mould. Bake for 10 minutes and let cool 10 minutes before layering caramel.
Caramel
- Soak dates in boiling water for 15 minutes.
- Add all ingredients to a food processor. Start on low speed and increase to high. Blend until smooth and creamy texture, scraping down sides occasionally. Add 1-2tbsp warm water if needed to blend.
- Spread the caramel layer on top of your cooled crust and place tray in freezer for 30 minutes until caramel sets.
Chocolate Topping
- Melt coconut oil in the microwave and then immediately stir in all ingredients till combined (if any clumps remain, microwave 10sec.)
- Let cool slightly and pour on top of caramel.
- Place tray in the fridge for 1 hour until the chocolate has completely hardened. Store in the fridge or freezer until you’re ready to enjoy:)
Tried this recipe?Let us know how it was!