Twix Cookie Cups
I think we can all agree that Twix are having a moment.
They were hands down one of my favorite candies growing up. No surprise there as what is not to like about cookies, caramel, and chocolate? They are hard to pass up! I have created a few different Twix inspired recipes, but these have to be one of my favorites! They have a cookie base, a gooey cashew butter caramel, filling, all topped in chocolate. Not to mention, they are quick and easy.
I wanted to quickly touch on one of the ingredients I used, that many of you may not be familiar with. I had the pleasure of playing around with a new flour recently - Lupin Flour. It is made from lupin beans, is low carb, high in fiber, vegan, and definitely surprised me. It baked perfectly and I would definitely recommend trying it, if you’re trying to find a good alternative to always use nut-based flours. Now, lets get to it!
Ingredients:
For the shortbread:
1 1/2 cups Lupin Flour (Can sub other flour)
1/2 cup Cookie Dough Protein Powder (“amb-dani” gets you a discount! Can sub more flour)
1/3 cup melted coconut oil
1/3 cup maple syrup
1 tsp vanilla + Pinch of sea salt
For the caramel:
1/2 cup Salted Caramel Almond Butter (DANI20 Gets you a discount)
1/3 cup melted coconut oil
1/3 cup maple syrup
1 tsp vanilla + Pinch of sea salt
Chocolate Ingredients
1 cup chocolate chips (Danishealthyeats gets you a discount)
1 tbsp coconut oil
How to:
Preheat oven to 350F & line a cupcake tin with cupcake liners.
Combine all shortbread ingredients together in a bowl, mixing until a dough forms. Divide the dough amounts the cupcake liners, pressing it into the bottom and slightly up the edges. Bake for 10-12 minutes or until lightly golden around the edges. Remove from the oven and allow to cool.
To assemble the caramel, combine all ingredients in a small bowl, mixing until completely smooth. Divide amongst the cupcake liners, focusing the caramel towards the center of the cookie cup.
Melt the chocolate and oil together until smooth. Divide amongst the cupcake liners, making sure to cover the caramel layer.
Place in the fridge/freezer to set. Enjoy!