Healthy Twix Cups (Vegan)
When I saw these pop up on my page I had to try them! They looked just like the candy bar version but with all healthier ingredients. They literally blew us away. I think we scarfed them all down in 30 minutes. If you like these you will love my NO BAKE SNICKERS OAT CUPS (VEGAN).
These are super simple with a total of only 7 ingredients, to throw together in the morning and just be patient, and let them set in the freezer for 2 hours. You will not be disappointed!! The center literally tastes like caramel and the base like a yummy cookie. If you like these, you will love my viral NO BAKE 6 INGREDIENT PEANUT BUTTER CHOCOLATE OAT CUPS!!
Thank you for swinging by Hungry Happens! If you try this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!
Healthy Twix Cups
Equipment
Ingredients
Base:
- 1 cup almond flour
- 1 tbs protein powder or coconut flour
- 3 tbs maple syrup
- 2 tbs olive oil
- 1 tsp vanilla extract
- pinch of salt
Caramel Layer:
- 1/3 cup peanut butter (or almond butter)
- 3 tbs maple syrup
- 1 tbs olive oil
- 1 tsp vanilla extract
- pinch of salt
Chocolate Topping:
- 1 cup chocolate chips
- 1 tsp olive oil
Instructions
Base:
- Preheat your oven to 350℉ Spray a mini muffin tray with oil or use a silicone mini muffin tray and skip the oil.
- Mix all of the base ingredients in a small bowl using a fork. Divide the mixture evenly to the muffin tray, filling about 1/3 full. Press down gently so there is flat top. Bake for 10-12 minutes or until golden brown.
Caramel Layer:
- In a small bowl, whisk together all of the caramel layer ingredients until smooth. Once the base layer has completely cooled, dollop on the caramel (about 1 tsp to each) and flatten out the tops with a small spoon.
Chocolate Layer:
- Melt the chocolate chips with the oil over low heat, stirring constantly to avoid burning the chocolate. Pour the chocolate to fill the tops of each cup. Transfer the muffin tray to your freezer and allow to set for 2 hours.
Notes
Nutrition
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Absolutely delicious, easy to make, I used almond butter! So yummy
10+ stars out of 5; mega mega tasty. Fantastic recipe 🤤
I made another chocolate layer, as I normally dont have a regular chocolate at home-made it of coconut oil+maple syrup+cacoa powder for dairy-free version. Perfect 👌🏻
Delicious!! I made them today and they really came out so good!!
Easy to make and quite impressed about the caramel flavour.
Very happy to have this healthier alternative, Thank you!!
Can you different flour?
I substituted the almond flour for regular flour and they turned out great.
These were so easy to make and so yummy. My husband loved them too. Next time I’m making a double batch. Love your recipes. Every one I’ve made has turned out great.
Could I use coconut oil instead of olive oil?
Hi Tay, absolutey yes!
I don’t have silicone muffin pans, could I use a regular metal one? I’m excited to try these!
HI Judy, yes you can!
How many is 1 serving?
Hi Krystal, as many as you like!
Love it…..greetings from Greece….Salonika
Yiasou Giorgia! I’m so glad you like the dessert treats!! Filakia!
What can I sub coconut flour with?
Yum!
Wow, the taste is amazing! I will definitely make this again!
DELICIOUS!!!
So yum I used almomd butter
I wanted to send some in the mail do you think they have to be stored in the freezer
I was thinking I could just cook the base a little longer cover them in chocolate and they would be fine st room temp? is there a reason You say store in freezer ?
Thanks
Obsessed with this recipe! So delicious 🤤! I made them for the first time about a month ago and I’m making my fourth batch right now! I love how easy they are to make, and I make sure I have the ingredients on hand.
I like them still frozen, my husband prefers thawed. Either way they soften quickly.
Thank you so much for sharing!
SO good! Big hit at our house 😊
Hi Renee, I’m so glad everyone liked them! Thank you for the kind rating!