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Healthy Twix Cups Recipe

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4.4 from 11 reviews

These Healthy Twix Cups offer a delicious and wholesome twist on the classic candy bar, featuring a nutty cookie base, creamy peanut butter caramel, and a rich chocolate topping with a sprinkle of sea salt. Made with almond and coconut flours, natural sweeteners like maple syrup, and dairy-free chocolate, they are perfect for a guilt-free treat that’s easy to prepare and freezer-friendly.

Ingredients

Cookie Base

  • 1 cup almond flour
  • ¼ cup coconut flour
  • ¼ cup coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Caramel Layer

  • ¾ cup peanut butter
  • 2 tablespoons coconut oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Chocolate Coating

  • 1 cup chocolate chips
  • 2 tablespoons coconut oil
  • Flaked sea salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a mini cupcake pan with paper liners to prepare for baking the crust.
  2. Melt Coconut Oil: For the crust, melt ¼ cup of coconut oil by placing the jar in a pot of just-boiled water or microwaving it for about 10 seconds until liquid.
  3. Make Cookie Crust: In a bowl, mix 1 cup almond flour, ¼ cup coconut flour, 3 tablespoons maple syrup, 1 teaspoon vanilla, a pinch of salt, and the melted coconut oil using a fork until a sticky but crumbly dough forms. Adjust oil or syrup if needed to achieve the right texture. Press about ½ tablespoon of this dough into each mini cupcake liner evenly.
  4. Bake or Chill Crust: Bake the crusts in the oven for 8 minutes until the edges start to brown. Remove and let cool. Alternatively, skip baking and freeze the pan for 10 minutes to harden the crust while preparing the caramel.
  5. Prepare Caramel Layer: Combine ¾ cup peanut butter, 2 tablespoons coconut oil, ¼ cup maple syrup, 1 teaspoon vanilla, and a pinch of salt in a heat-safe glass measuring cup. Microwave on high for 1 minute, stirring until fully melted and smooth.
  6. Add Caramel to Crust: Dollop approximately ½ tablespoon of the warm caramel mixture onto each cookie crust, spreading lightly if needed.
  7. Melt Chocolate Topping: In a microwave-safe bowl, melt 1 cup chocolate chips with 2 tablespoons coconut oil in 60-second intervals, stirring thoroughly until smooth.
  8. Top Each Cup: Spoon about ½ tablespoon of melted chocolate on top of each caramel layer and sprinkle with flaked sea salt for a subtle crunch and flavor enhancement.
  9. Freeze to Set: Place the assembled mini cups in the freezer for 30-40 minutes until the chocolate topping hardens completely.
  10. Store Properly: Keep the Twix cups in an airtight container in the refrigerator for up to two weeks to maintain freshness and texture.

Notes

  • This recipe yields approximately 24-28 mini Twix cups.
  • For a thicker caramel layer, substitute maple syrup with date paste.
  • You may use brown sugar instead of maple syrup for a different sweetness profile, but you might need to add an additional tablespoon of water or oil to get the crust dough to press properly.

Find it online: https://flavorspath.com/healthy-twix-cups-recipe/