These Healthy Twix Cups are a guilt-free treat that combines rich chocolate, creamy nut butter, and a crunchy base. Perfect for satisfying your sweet tooth without all the sugar!
I love how easy these cups are to whip up. You can munch on them without feeling bad, and who could resist grabbing just one more? They’re my go-to snack for movie nights! 🍫
Key Ingredients & Substitutions
Medjool Dates: These provide the sweetness and bind the base together. If you can’t find Medjool dates, you can use other soft dried fruits like figs or prunes, but Medjool dates have a unique flavor that works best.
Cashews: Soaked for a creamy caramel, cashews create a smooth texture. If you’re nut-free, try silken tofu or sun butter for a similar creamy consistency.
Almond Flour: A key ingredient for the crust, it’s gluten-free and adds a nice flavor. You can replace it with coconut flour, but use less as it’s more absorbent, about half the amount.
Dark Vegan Chocolate Chips: These are essential for the topping. If you have a dairy allergy, ensure your chocolate is dairy-free. Semi-sweet or dark chocolate bars can also work, chopped into smaller pieces.
How Do I Get the Perfect Creamy Caramel Layer?
Making the caramel layer creamy is crucial for these cups! Soaking the cashews helps achieve that smooth texture. Here’s what to focus on:
- Soak cashews in water for at least 4 hours or overnight. This softens them for blending.
- Use a high-speed blender for the smoothest consistency. Blend cashews with coconut cream, maple syrup, melted coconut oil, vanilla, and salt until super creamy.
- Don’t rush! Scrape down the sides of the blender as needed to ensure everything is mixed well.
Following these tips will ensure your caramel layer is rich and decadent!
Healthy Twix Cups (Vegan, Paleo)
Ingredients You’ll Need:
For the Bottom Chocolate Layer:
- 1 cup medjool dates (pitted)
- 1 cup raw walnuts or pecans
- 2 tbsp cocoa powder (unsweetened)
- Pinch of salt
For the Caramel Layer:
- 1 cup cashews (soaked for 4 hours or overnight)
- 1/4 cup coconut cream
- 1/4 cup maple syrup or date syrup
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- Pinch of sea salt
For the Outer Crust:
- 1 cup almond flour
- 2 tbsp coconut sugar or a pinch of stevia (optional)
- 2 tbsp coconut oil (melted)
- 1 tbsp maple syrup or agave nectar
For the Chocolate Topping:
- 1/2 cup dark vegan chocolate chips
- 1 tbsp coconut oil
To Sprinkle:
- Flaky sea salt
Estimated Time:
This recipe will take approximately 20 minutes of active prep time plus a chilling time of at least 1 hour in the freezer. Perfect for an afternoon treat or a yummy dessert after dinner!
Step-by-Step Instructions:
1. Prepare the Bottom Chocolate Layer:
In a food processor, combine medjool dates, walnuts or pecans, cocoa powder, and a pinch of salt. Pulse until the mixture resembles a sticky dough. Once mixed, press this dough evenly into the bottom of lined mini muffin tins or silicone molds to form the base layer. Place in the freezer while you prepare the caramel layer.
2. Make the Caramel Layer:
Drain the soaked cashews. In a high-speed blender, combine the cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy. Once blended, pour the caramel mixture over the crust layer in each cup, filling them about halfway. Freeze to set while you prepare the outer crust.
3. Prepare the Outer Crust:
In a small bowl, mix the almond flour, coconut sugar (if you’re using it), melted coconut oil, and maple syrup until it’s crumbly but holds together when pressed. Carefully press this mixture around the edges of each cup to form the outer crust. Return to the freezer for about 10 minutes to set.
4. Make the Chocolate Topping:
In a small saucepan or microwave, melt the dark vegan chocolate chips with the coconut oil, stirring until smooth. Spoon or pipe a layer of melted chocolate on top of each cup, smoothing it out with the back of a spoon to make it nice and even.
5. Finish and Chill:
Before they fully set, sprinkle flaky sea salt on top of the chocolate layer. Freeze the cups for at least 1 hour or until they are firm and ready to eat.
6. Serve:
Once set, remove the cups from their molds and let them sit at room temperature for about 5 minutes before enjoying these delicious, healthy Twix cups. Store any leftovers in the refrigerator or freezer as needed.
Enjoy your vegan, paleo-friendly Healthy Twix Cups! They’re sure to be a hit with everyone!
Can I Use Nuts Other Than Walnuts or Pecans?
Absolutely! You can use any nut you prefer or have on hand, such as almonds or hazelnuts. Just make sure to adjust the quantity slightly if nuts differ in size or moisture content.
Can I Make These Cups Nut-Free?
Yes, you can substitute the nuts with seeds, like pumpkin or sunflower seeds, particularly in the crust. For the caramel layer, consider using soaked sunflower seeds instead of cashews for a creamy texture.
How Do I Store Leftover Healthy Twix Cups?
Store any leftovers in an airtight container in the refrigerator for up to a week, or freeze them for up to 2 months. If frozen, let them thaw in the fridge for a few hours before enjoying!
Can I Use Something Other Than Coconut Cream?
If you’re looking for an alternative, you can use cashew cream or a dairy-free yogurt for a similar creamy consistency in the caramel layer. Just keep in mind that it may alter the flavor slightly!
