These Twix Cups consist of a gluten-free shortbread layer topped with a date caramel layer and coated in chocolate, making for a delightful meal prep dessert that’s healthy and satisfying.
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.
3: Press an ice cream scoop’s worth into each muffin tin.
4: Bake shortbread layer for 15 minutes in the oven.
5: Place in the freezer to cool.
6: Meanwhile, make date caramel by pitting the dates and placing them in a bowl.
7: Boil your water and pour it over the dates, letting sit for 10 minutes to soften.
8: Blend softened dates, half a cup of coconut milk, and vanilla until you get a caramel consistency, adding more coconut milk as needed.
9: Pull muffin pan out of the freezer and top each shortbread layer with a spoonful of date caramel.
10: Place back into the freezer for a few hours to harden.
11: Mix chocolate chips and coconut oil to melt in the microwave in intervals of 30 seconds, stirring in between.
12: Dunk the frozen shortbread/caramel layered cups in the chocolate, coat evenly, and sprinkle flaky sea salt on top while the chocolate is still wet.
13: Place them back into the freezer for 30 minutes to let them harden.
14: Store in the fridge or freezer for the entire week.
