There's something absolutely delightful about biting into these little treats—crunchy cookie, smooth caramel, and rich chocolate all in one bite. This Vegan Cookie Cups with Caramel and Chocolate Recipe has quickly become my go-to when I want a fancy, yet wholesome dessert that’s surprisingly easy to whip up.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Vegan Cookie Cups with Caramel and Chocolate Recipe
- Top Tip
- How to Serve Vegan Cookie Cups with Caramel and Chocolate Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Vegan Cookie Cups with Caramel and Chocolate Recipe
Why You'll Love This Recipe
I’ve made quite a few vegan desserts, but these cookie cups stand out because they nail that perfect balance of textures and flavors—without being loaded with refined sugars or gluten. Plus, they look super impressive when you bring them out at gatherings!
- Wholesome Ingredients: No refined flour or sugar, just natural sweeteners and nuts.
- Perfect Portion Size: Mini cookie cups make them easy to enjoy without going overboard.
- Easy No-Bake Treat: No oven required—just blend, shape, and chill.
- Customizable Layers: You can switch up the nut butters or chocolate to make them your own.
Ingredients & Why They Work
Every ingredient in this Vegan Cookie Cups with Caramel and Chocolate Recipe serves a purpose—whether it’s creating that chewy base or silky caramel middle. Here’s a quick rundown to get you thinking about your shopping list.
- Raw Almonds: Provide a nutty crunch and healthy fats; fresh and raw work best for flavor.
- Unsweetened Shredded Coconut: Adds chewiness and richness; make sure it’s unsweetened to control sugar.
- Medjool Dates: The secret to natural caramel sweetness and binding the dough.
- Salt: Enhances all the sweet flavors; a pinch goes a long way.
- Sunflower Seed Butter: Creamy and allergy-friendly for both caramel and chocolate layers.
- Maple Syrup: A classic vegan sweetener, adds that unmistakable depth to the caramel.
- Vanilla Extract: Brings warmth and rounds out the caramel flavor.
- Dark Chocolate Chips: Choose dairy-free dark chocolate; it melts smoothly and complements the caramel perfectly.
Make It Your Way
This Vegan Cookie Cups with Caramel and Chocolate Recipe is super flexible. I love swapping the sunflower seed butter for almond or cashew butter when I want a twist, and sometimes I add a pinch of cinnamon to the caramel for that cozy vibe.
- Variation: Once, I tossed in chopped pecans with the almonds for an extra crunch—it was a hit at a potluck!
- Dietary tweak: For nut allergies, try pumpkin seed butter instead of sunflower seed butter.
- Seasonal twist: Add orange zest to the cookie dough during the holidays for a fresh pop.
Step-by-Step: How I Make Vegan Cookie Cups with Caramel and Chocolate Recipe
Step 1: Blend the cookie base to perfection
Pop the almonds, shredded coconut, dates, and salt into your food processor. Pulse patiently—this can take a few minutes. You're aiming for a sticky dough that clumps together when you press it. Don't rush it; the texture is key to shaping your cookie cups successfully.
Step 2: Shape your cookie cups
Scoop about a tablespoon of the dough into each slot of a mini silicone muffin pan. Use your fingers to gently press and shape the dough up the sides to form a cup shape. This is where the silicone really shines, making removal a breeze later.
Step 3: Whisk up the luscious caramel filling
Mix sunflower seed butter, maple syrup, and vanilla extract in a bowl until smooth and velvety. This no-cook caramel is one of my favorite moments because it smells heavenly and tastes like a dream.
Step 4: Fill and top your cookie cups
Spoon about a teaspoon of your homemade caramel into each cookie cup. Then, melt the chocolate chips in short bursts in the microwave, stirring between intervals. Stir in a tablespoon of sunflower seed butter right after melting to get a glossy finish. Pour this rich chocolate over the caramel, smoothing it out so it’s flush with the cookie base.
Step 5: Chill and set
Place the pan in the fridge for at least 30 minutes so everything firms up nicely. Patience here pays off—you’ll get perfectly set cups with distinct layers that don’t melt into one another.
Top Tip
The very first time I tried this Vegan Cookie Cups with Caramel and Chocolate Recipe, I rushed the caramel mixing and ended up with a grainy texture. Here are a few things I learned to help you nail it on your first try:
- Blend Thoroughly: When pulsing the cookie base, be patient to get the right sticky texture so the cups hold their shape well.
- Caramel Consistency: Whisk the caramel ingredients slowly and thoroughly to keep it smooth and creamy—no lumps!
- Chocolate Layer: Add the seed butter right after melting the chocolate to get a glossy, spreadable consistency that stays shiny.
- Chilling Time: Don’t skip the chilling step; it really helps the layers set perfectly without collapsing.
How to Serve Vegan Cookie Cups with Caramel and Chocolate Recipe
Garnishes
I love adding a sprinkle of flaky sea salt on top of the chocolate before chilling for a balanced sweet-salty finish. Sometimes I dust a bit of cocoa powder for a deep chocolate vibe. Fresh mint leaves on the side also give a surprising, fresh burst.
Side Dishes
Pairing these with a scoop of coconut vanilla ice cream or a cup of strong coffee elevates the experience. They also make an elegant ending for a simple dinner party when served with fresh berries on the side.
Creative Ways to Present
For birthdays, I like arranging these cookie cups on a tiered dessert stand with edible flowers scattered around for a stunning display. Wrapping each cup in a tiny decorative parchment cup makes them perfect for gifting too.
Make Ahead and Storage
Storing Leftovers
I keep them in an airtight container in the refrigerator. They stay fresh and firm for up to 5 days—which is great because they tend to disappear fast around here!
Freezing
I’ve frozen these cookie cups successfully by placing them on a tray first to freeze individually, then transferring them into a ziplock bag. They thaw quickly in the fridge and taste just as delicious, perfect for prepping ahead of a party.
Reheating
A quick tip: If you want the chocolate a little melty again, just let a few sit at room temperature for 15 minutes or warm gently in the microwave for 5-7 seconds—watching carefully so they don't get soggy.
Frequently Asked Questions:
Absolutely! Cashews, pecans, or walnuts would work really well depending on your flavor preference. Just make sure to adjust the blending time to get that perfect sticky dough texture.
Yes, this Vegan Cookie Cups with Caramel and Chocolate Recipe is naturally gluten-free as it uses nuts and dates instead of flour.
Definitely! Using sunflower seed butter for both caramel and chocolate layers keeps the recipe nut-free. Just be sure the nuts in the base are swapped for seeds like pumpkin or sunflower seeds to avoid allergens.
Stored in an airtight container in the fridge, they typically last up to 5 days while maintaining their texture and flavor.
Final Thoughts
These Vegan Cookie Cups with Caramel and Chocolate Recipe are a lovely surprise anyone can make at home. I still remember how thrilled my friends were the first time I served these, and I promise you’ll feel that same joy with each batch you make. Trust me, once you get the hang of the layers and textures, you’ll keep coming back to this recipe for every treat-worthy occasion.
Print
Vegan Cookie Cups with Caramel and Chocolate Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 13 mini Twix cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
Healthy Twix Cookie Cups are a delicious vegan and paleo-friendly treat that combines a nutty cookie base, creamy caramel filling, and a rich chocolate topping. These mini cookie cups are perfect for a guilt-free dessert or snack, made with wholesome ingredients and no refined sugars.
Ingredients
Cookie Base
- ½ cup raw almonds
- ½ cup unsweetened shredded coconut
- 5 Medjool dates, pitted
- ⅛ teaspoon salt
Caramel Filling
- 3 tablespoon sunflower seed butter (unsweetened)
- 3 tablespoon maple syrup
- ½ teaspoon vanilla extract
Chocolate Topping
- ¼ cup dark chocolate chips
- 1 tablespoon sunflower seed butter
Instructions
- Make the Cookie Cup Dough: Combine all base ingredients in your food processor and blend until the mixture starts to clump and holds together when pressed.
- Shape the Cookie Cups: Scoop one tablespoon of the dough into each slot of a mini silicone muffin pan and use your fingers to shape the dough into small cups.
- Make the Caramel: Whisk together sunflower seed butter, maple syrup, and vanilla extract until smooth.
- Fill the Cookie Cups with Caramel: Spoon about 1 teaspoon of caramel into each cookie cup.
- Top with Chocolate: Melt the dark chocolate chips in the microwave at 20-30 second intervals, stirring between each, then mix in the sunflower seed butter and pour the chocolate mixture on top of each cup, leveling it with the cookie base.
- Chill to Set: Refrigerate the cookie cups for at least 30 minutes to allow them to set properly before serving.
Notes
- Use a food processor for best results in blending the cookie base ingredients.
- If Medjool dates are not available, soaked dry dates can be substituted.
- You can use any nut or seed butter in place of sunflower seed butter, such as almond or cashew butter.
- Ensure to chill the cookie cups adequately to prevent the caramel and chocolate from melting when handled.
- Store leftover cookie cups in the refrigerator in an airtight container for up to one week.
Nutrition
- Serving Size: 1 mini Twix cup
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
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