The delicious caramel + shortbread + chocolate flavors of Twix in a homemade candy bite. Made rich creamy with Let’s Do Organic Heavy Coconut Cream in the cookie layer and the chocolate topping.
With a buttery crunchy grain-free shortbread, dairy-free no-cook caramel, and smooth salted chocolate top.
Recipe by Natalie of @feastingonfruit
Twix Cups (makes 24 minis)
Shortbread
- 3/4 cup (84g) almond flour
- 3 tbsp cup (22g) coconut flour
- 3 tbsp (60g) maple syrup
- 3 tbsp (40g) Let’s Do Organic Heavy Coconut Cream
- 1/4 tsp salt
Caramel
- 1/4 cup (65g) nut/seed butter
- 1/4 cup (80g) maple syrup
- 2 tbsp (25g) coconut oil
- 1/4 tsp salt
- 1 tsp vanilla extract
Chocolate
- 6oz dairy-free chocolate
- 1/4 cup (55g) Let’s Do Organic Heavy Coconut Cream
- Flakey salt for topping
Instructions
- Preheat the oven to 350°F. Line a mini muffin pan with 24 paper liners.
- Combine all of the shortbread ingredients in a bowl and mix to form a dough. Spoon and firmly press a small bit of dough (about 2 tsp) into each muffin cup.
- Bake for 8 minutes at 350°F, the edges should be lightly browned. Set aside to cool.
- Whisk together the caramel ingredients. Spoon about 1 tablespoon on top of each shortbread crust. Freeze for 30 minutes.
- Heat the heavy coconut cream for one minute on high. Pour over top of the chocolate in a bowl, and rest for five minutes. Then stir until melted and smooth.
- Spoon a layer of chocolate on top of each caramel layer, spreading to cover completely.
- Refrigerate for at least 4 hours (or freeze for at least 1).
- Keep in the refrigerator for a softer/gooeier experience, or freeze for more of a firmer bite.
