Description
A delightful twist on the classic candy bar, these vegan and paleo-friendly cookie cups feature a rich almond-coconut base, smooth caramel center, and luscious dark chocolate topping.
Ingredients
Scale
- 1/2 cup raw almonds
- 1/2 cup unsweetened shredded coconut
- 5 Medjool Dates, pitted
- 1/8 tsp salt
- 3 Tbsp sunflower seed butter
- 3 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup dark chocolate chips
- 1 Tbsp sunflower seed butter
Instructions
- In a food processor, blend the raw almonds, unsweetened shredded coconut, pitted Medjool dates, and a pinch of salt. Add the sunflower seed butter, maple syrup, and vanilla extract. Blend until the mixture is clumpy, resembling cookie dough.
- Scoop one tablespoon of the mixture into a mini silicone muffin pan. Using your fingers, shape the dough into small cups, pressing it firmly against the sides and bottom.
- In a bowl, whisk together the remaining sunflower seed butter and maple syrup until the caramel is smooth and creamy. This mixture will serve as the perfect filling for your cups.
- Fill each almond-coconut cup with about 1 teaspoon of the caramel mixture. For the final touch, melt the dark chocolate chips in a microwave-safe bowl. Stir in the remaining sunflower seed butter until fully combined. Drizzle this chocolate mixture over the filled cups.
- Place the finished cookie cups in the refrigerator for at least 30 minutes to set. This will help firm up the chocolate layer and make the cups easy to remove from the pan.
Notes
Store in an airtight container in the refrigerator for up to one week or freeze for up to three months. Let thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg