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A tray of Healthy Twix Cookie Cups with golden shortbread bases and dark chocolate tops sprinkled with sea salt.
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Healthy Twix Cookie Cups (Vegan, Paleo)

Prep Time20 minutes
Cook Time12 minutes
Total Time1 hour 20 minutes
Servings: 12 servings
Calories: 228kcal

Ingredients

  • 1 cup almond flour
  • 2 tablespoons maple syrup (for base)
  • 2 tablespoons melted coconut oil (for base)
  • 1 teaspoon vanilla extract (for base)
  • 1/8 teaspoon fine sea salt
  • 1/2 cup creamy unsalted almond butter
  • 1/4 cup maple syrup (for caramel)
  • 2 tablespoons melted coconut oil (for caramel)
  • 1 teaspoon vanilla extract (for caramel)
  • 1/2 cup dairy -free dark chocolate chips
  • 1 tablespoon coconut oil (for chocolate layer)
  • Flaky sea salt for garnish

Instructions

  • Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with silicone liners or grease with coconut oil.
  • In a medium bowl, combine almond flour, 2 tbsp maple syrup, 2 tbsp melted coconut oil, 1 tsp vanilla, and salt. Stir until a cohesive dough forms.
  • Divide the dough into 12 equal portions and press firmly into the bottom of each muffin cup to create a flat, even base.
  • Bake for 10 to 12 minutes or until the edges are lightly golden. Remove from the oven and allow to cool completely in the tin.
  • Prepare the caramel by whisking together almond butter, 1/4 cup maple syrup, 2 tbsp melted coconut oil, 1 tsp vanilla, and a pinch of salt until smooth and emulsified.
  • Spoon the caramel mixture evenly over the cooled cookie bases. Place the tin in the freezer for 30 minutes to set the caramel layer.
  • Melt the chocolate chips and 1 tbsp coconut oil together using a double boiler or a microwave in 30-second intervals, stirring until smooth.
  • Pour the melted chocolate over the frozen caramel layer in each cup. Gently tap the tin on the counter to smooth the surface.
  • Sprinkle with flaky sea salt while the chocolate is still wet.
  • Chill in the refrigerator for at least 30 minutes or until the chocolate is fully set. Serve chilled and store in an airtight container in the refrigerator.