Thesehealthy twix cups have a cookie base, melty caramel middle, and a snappy chocolate top. An easy-to-make treat made with 5 main ingredients that is healthier than a candy bar and ready in under half an hour.
Preheat the oven to 350F and line a mini cupcake pan with paper liners.
For the crust only, melt the coconut oil before adding it to the flour. Put the coconut oil jar in a pot of just boiled water, or microwave the ¼ cup in a microwave-safe bowl for about 10 seconds.
Make Cookie Crust
Add the ingredients to a bowl and mix up with a fork until dough is sticky but also crumbly. If needed, add a bit more oil or maple syrup to get the right texture. Press a ½ tablespoon into each mini cup.
1 cup almond flour, ¼ cup coconut flour, ¼ cup coconut oil, 3 tablespoon maple syrup, 1 teaspoon vanilla, pinch of salt
Bake for about 8 minutes until edges brown. Take pan out of the oven and cool.
OR No Bake the crust - put the pan in the freezer for 10 minutes to harden while you make the caramel.
Make Caramel
Add the ingredients to a heat-safe glass measuring cup such as a pyrex glass cup. The coconut oil can be added solid. Microwave for 1 minute. Stir until everything is melted.
¾ cup peanut butter, 2 tablespoon coconut oil, ¼ cup maple syrup, pinch salt, 1 teaspoon vanilla
Dollop ½ tablespoon of the mixture on to each crust.
Make Chocolate Top
Melt the chocolate chips and coconut oil in the microwave in 60 seconds. Stir until all chips are melted. Spoon ½ tablespoon onto each caramel layer in each cup. Add flaky salt.
1 cup chocolate chips, 2 tablespoon coconut oil, flaked sea salt
Freeze the cups for 30-40 minutes until hardened.
Store Twix cups in an airtight container in the refrigerator for up to two weeks.
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Notes
1.This recipe creates 24-28 Twix cups.2.If you want a thicker caramel layer, use date paste instead of maple syrup.3. Use brown sugar instead of maple syrup if you prefer but you might have to add another tablespoon of water or oil to reach pressable crust texture