Easy Vegan Twix Cups – Paleo, Gluten-Free & Gooey
These Healthy Twix Cups are a wholesome twist on the classic candy bar—featuring a shortbread almond crust, creamy date caramel, and a rich dark chocolate top. They’re vegan, paleo, gluten-free, and totally irresistible.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cups 1x
Ingredients
Shortbread Base:
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1½ cups almond flour
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2 tbsp coconut oil, melted
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2 tbsp maple syrup
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Pinch of sea salt
Caramel Layer:
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1 cup pitted Medjool dates, soaked
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3 tbsp almond or cashew butter
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1 tbsp coconut oil
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1 tsp vanilla (optional)
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Pinch of salt
Chocolate Topping:
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¾ cup dark chocolate (vegan/paleo)
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1 tbsp coconut oil
Instructions
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Line a muffin tin with silicone or parchment liners.
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Mix shortbread ingredients and press into the bottom of each cup. Freeze 10–15 minutes.
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Blend caramel ingredients until smooth. Spoon onto crusts. Freeze again.
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Melt chocolate with coconut oil. Spoon over caramel. Tap pan gently to smooth tops.
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Freeze until firm. Store in fridge or freezer.
Notes
Use soft dates for smooth caramel. Customize with peanut butter or nuts. Let sit 5 mins at room temp before eating.