There’s something truly magical about biting into these little treats that combine gooey caramel, rich chocolate, and a nutty cookie crust all in one perfect package. I’m excited to share my Vegan Chocolate Caramel Cookie Cups Recipe that’s not only indulgent but also wholesome and surprisingly easy to make at home.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Vegan Chocolate Caramel Cookie Cups Recipe
- Top Tip
- How to Serve Vegan Chocolate Caramel Cookie Cups Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Vegan Chocolate Caramel Cookie Cups Recipe
Why You'll Love This Recipe
This Vegan Chocolate Caramel Cookie Cups Recipe is a beautiful balance of satisfying textures and flavors, plus it’s crafted with simple, clean ingredients. I still remember the first time I made these — everyone wanted the recipe immediately!
- Wholesome and guilt-free: Uses natural sweeteners and plant-based ingredients without sacrificing flavor.
- No baked mess: These cookie cups don’t require an oven, which makes them a perfect fuss-free treat.
- Perfect for portion control: The mini size means you get a little indulgence without overdoing it.
- Customizable and quick: You can swap ingredients easily to suit your pantry or preferences, and the whole process takes less than 30 minutes.
Ingredients & Why They Work
Each component of this Vegan Chocolate Caramel Cookie Cups Recipe is purposeful—everything from the dates lending natural sweetness and chewiness to the sunflower seed butter providing that lush, creamy texture. Here’s why I love each ingredient, plus a few tips for choosing the best versions:
- Raw almonds: They add structure and subtle nutty flavor, and grinding them yourself gives the freshest taste.
- Unsweetened shredded coconut: Adds texture and a gentle tropical hint that balances the caramel sweetness.
- Medjool dates: These are my go-to for natural caramel flavor and sticky binding power.
- Salt: Just a pinch elevates all the flavors—don’t skip it!
- Sunflower seed butter: It’s a perfect allergy-friendly alternative to nut butters and offers creaminess in both the caramel and chocolate topping.
- Maple syrup: A lovely plant-based sweetener that blends smoothly with the seed butter for that rich caramel vibe.
- Vanilla extract: Brings warmth and depth to the caramel filling, rounding out the sweet notes.
- Dark chocolate chips: Choose dairy-free chocolate for that decadent topping — the bittersweet contrast here can’t be beat.
Make It Your Way
One of the things I adore most about this Vegan Chocolate Caramel Cookie Cups Recipe is how easy it is to personalize it. You can tweak the flavors or swap nuts and spices depending on what’s in your pantry or your mood.
- Variation: I’ve tried adding a pinch of cinnamon or a bit of espresso powder to the cookie base—it gives the caramel and chocolate an exciting depth without overpowering the classic combo.
- Nut swaps: Feel free to use cashews or walnuts instead of almonds, or switch to almond butter if you prefer a nuttier caramel.
- Sweetener adjustments: Use agave or date syrup if you don’t have maple syrup handy, but keep the quantity the same to maintain texture.
Step-by-Step: How I Make Vegan Chocolate Caramel Cookie Cups Recipe
Step 1: Whiz up the Cookie Base
Start by pulsing the raw almonds, shredded coconut, dates, and salt in your food processor. This takes a few minutes—don’t rush! You’re looking for a sticky dough that holds shape when pressed together. If your dates aren’t extra soft, soak them briefly in warm water beforehand. Trust me, that makes a world of difference.
Step 2: Shape Into Cookie Cups
Grab a mini silicone muffin pan—that’s my favorite tool here because the cookie cups pop out easily. Scoop about a tablespoon of dough per slot. Press firmly with your fingers to form a little cup, creating a well in the center for the caramel. Don’t worry if it looks rustic; the homemade charm adds to the fun!
Step 3: Whisk Together the Caramel
In a small bowl, mix sunflower seed butter, maple syrup, and vanilla extract until smooth. If it feels too thick, a tiny splash of plant milk can help loosen it just a bit. This creamy caramel filling is the real star of the show—rich, sweet, and perfect for filling those cookie cups.
Step 4: Fill and Top Your Cups
Spoon about a teaspoon of the caramel into each cookie cup. Next, melt your dark chocolate chips in short bursts in the microwave, stirring often so it doesn’t burn. Once melted, stir in the tablespoon of sunflower seed butter to get a glossy, pourable chocolate. Pour this over the caramel layer, making sure to cover the top completely.
Step 5: Chill and Set
Pop your finished cookie cups in the fridge for at least 30 minutes. This step is essential to let the layers firm up and the flavors meld. You’ll love how the chocolate topping snaps gently when you bite into it, giving way to soft caramel and nutty cookie base.
Top Tip
After making this Vegan Chocolate Caramel Cookie Cups Recipe a dozen times, I’ve gathered a few tips that consistently help me nail the texture and flavor every single time.
- Dates so they blend well: Soft Medjool dates are key—if yours feel dry, soak them in warm water for 10 minutes before blending to help the cookie dough come together smoothly.
- Don’t skip the salt: Just a small pinch brightens all the flavors in the cookie base and caramel, balancing out the sweetness perfectly.
- Shape tightly: Press the dough firmly into the muffin pan to create sturdy cookie cups that don’t crumble when you fill and serve.
- Chocolate melting method: Use 20- to 30-second intervals in the microwave and stir in between to avoid overheating and preserve a glossy finish.
How to Serve Vegan Chocolate Caramel Cookie Cups Recipe
Garnishes
I usually keep garnishes simple: a tiny sprinkle of flaky sea salt on top right after pouring the chocolate—this contrast is heavenly! Sometimes I add finely chopped toasted almonds or a dusting of cocoa powder for a fancier touch when sharing with friends.
Side Dishes
These cookie cups are a perfect companion to a hot cup of coffee or herbal tea. They’re also great alongside fresh berries or a scoop of vegan vanilla ice cream for a decadent dessert plate.
Creative Ways to Present
For special occasions, I love arranging these cookie cups on a pretty platter lined with parchment paper, garnished with edible flowers or fresh mint leaves. They make a delightful party favor or sweet bite when guests gather!
Make Ahead and Storage
Storing Leftovers
Store your cookie cups in an airtight container in the fridge, and they’ll stay fresh for up to a week. I’ve enjoyed making them in advance for parties or just to keep handy for anytime sweet cravings pop up.
Freezing
If you want to keep them longer, these cookie cups freeze beautifully. Just layer them between parchment paper in an airtight container or freezer bag, and thaw at room temperature before enjoying.
Reheating
Since these are best chilled to maintain their texture, I usually eat them cold or at room temperature. If you prefer a softer bite, let them sit out for 10 minutes before serving.
Frequently Asked Questions:
Yes! This recipe is naturally gluten-free since it uses nuts, dates, and coconut as the base ingredients, with no added gluten-containing flours.
Absolutely! Almond butter or cashew butter can be used as alternatives, but sunflower seed butter is a great allergy-friendly choice that works well for both the caramel and chocolate topping.
When stored in an airtight container in the fridge, these cookie cups last up to one week. Freezing extends their life up to 2 months with proper storage.
While a food processor makes the job much quicker and easier, you can finely chop the almonds and dates by hand, then mix thoroughly. It just takes a bit more time and muscle to get the dough to hold together properly.
Final Thoughts
Trust me when I say this Vegan Chocolate Caramel Cookie Cups Recipe has become a favorite in my kitchen. Whether you’re looking for a wholesome treat to enjoy with your afternoon tea or a crowd-pleasing dessert that’s vegan and easy to make, these little cups of joy hit all the right notes. I hope you’ll have as much fun making and eating them as I do!
Print
Vegan Chocolate Caramel Cookie Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 13 mini Twix cups
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
Delicious and healthy vegan Paleo Twix cookie cups made with a nutty cookie base, creamy caramel filling, and a rich chocolate topping. These bite-sized treats are perfect for a guilt-free snack or dessert.
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. Blend until the mixture starts to clump, which might take some time. When ready, the dough should be easy to press together and hold its shape.
- Shape the Cookie Cups: Scoop one tablespoon of the dough and place it into the slots of a mini silicone muffin pan. Use your fingers to shape the dough into a cup shape.
- Make the Caramel: Combine all caramel ingredients in a bowl and whisk until smooth and creamy.
- Fill the Cookie Cups with Caramel: Fill each cookie cup with about 1 teaspoon of the caramel mixture.
- Top with Chocolate: Melt the chocolate chips in the microwave at 20-30 second intervals, stirring between each interval. Once melted, mix in the tablespoon of sunflower seed butter. Pour this chocolate mixture on top of each cookie cup so it is flush with the top of the cookie base.
- Chill to Set: Place the cookie cups in the refrigerator for at least 30 minutes to allow them to set properly before serving.
Notes
- Use a mini silicone muffin pan for easy removal of the cookie cups without breaking.
- Make sure dates are soft for easier blending; soak in warm water for 10 minutes if needed.
- For a nut-free option, substitute almonds with pumpkin seeds or sunflower seeds.
- Store the cookie cups in the fridge in an airtight container for up to 5 days.
- To make chocolate topping dairy-free, use dark chocolate chips that are vegan-friendly.
Nutrition
- Serving Size: 1 mini Twix cup
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 25 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
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