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Writer's pictureThe Daily Balance

Healthy Twix Cups


If you ever ask me to bring a treat to a party or gathering, just know it will always be these Twix cups. I think I need to meal prep them every Sunday from now on. The "crunchy" shortbread base is made with gluten free flour, flax seeds, protein powder, vanilla, and coconut oil. I used a mix of gluten free flour and oat flour because I had them on hand- but feel free to play around with flours here if you need. The caramel base is made with dates and coconut milk. Finally, the chocolate layer is your favorite dark chocolate chips and coconut oil melted, and topped with flaky sea salt. I've seen versions of these online, and couldn't wait to make my own. They are my new favorite dessert. It is no secret I love meal prepping dessert. I love knowing what I have for my sweet tooth at night and not having to think about it. Billy and I were both pumped to add these to the rotation this past weekend. Honestly I think I like them better than the candy bar Twix. The flavors are more potent and they aren't as artificially sweet. Let me know if you try them for yourself!



Ingredients:

Shortbread layer:

- 2 cups gluten free flour blend

-1 cup oat flour

-2 tbsp flax seeds

-2 scoops vanilla protein powder

-1 cup melted coconut oil

-1 tsp vanilla


Caramel Layer:

-15 pitted Medjool dates

-2 cups boiling water

-1 cup coconut milk

-2 tsp vanilla


Chocolate layer:

-1 cup chocolate chips

-1 tbsp coconut oil

-Flakey sea salt to garnish


Directions:

  1. Preheat oven to 350 degrees and line a muffin pan with muffin liners or oil.

  2. Mix the shortbread layer ingredients together in a bowl. Press an ice cream scoop's worth into each muffin tin.

  3. Bake shortbread layer for 15 minutes in oven. Place in freezer to cool.

  4. Meanwhile, make date caramel. Pit 15 dates and place them in a bowl. Boil your water.

  5. Pour the boiling water over the dates and let sit for 10 minutes, to soften.

  6. Place softened dates, and half cup of coconut milk, and vanilla in blender. Blend until you get a caramel consistency. Add another half cup of coconut milk if you need more liquid as you go.

  7. Pull muffin pan out of freezer and top each shortbread layer with a spoonful of date caramel. Place back into the freezer for a few hours to harden.

  8. Mix chocolate chips and coconut oil to melt in the microwave at intervals of 30 seconds, stirring in between.

  9. Take frozen shortbread/caramel layered cups and dunk them in a chocolate bath. Coat evenly, and then sprinkle flaky sea salt on top while the chocolate is still wet.

  10. Place them back into the freezer for 30 minutes to let them harden.

  11. Store in fridge for the entire week. Enjoy!!


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