Twix Cups
Serves 1230 mins prep15 mins cook
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.
0 servings
What you need
Instructions
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.View original recipe