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Vegan Twix Cups Dessert

Name: Vegan Twix Cups Dessert
Ingredients: 1 cup almond flour; 2 tablespoons maple syrup; 3 tablespoons coconut oil; 1 cup pitted dates; 1/4 cup almond butter; splash of vanilla; 1-2 tablespoons warm water; handful of semisweet chocolate chips; 2 tablespoons coconut oil; 1/4 cup cacao powder; 2 tablespoons maple syrup; 3 tablespoons oat milk

BakingFreezer-friendlyMicrowaveVeganVegetarianCandy and FudgeDessertsEasy DessertsFreezer friendlyGluten FreeHealthy snacksBrunchLunchDairy-freeGluten-freeOvenKosherHalal

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Becky

147 recipes

Ingredients

Crust

1 cup almond flour
2 tablespoons maple syrup
3 tablespoons coconut oil

Caramel

1 cup pitted dates
1/4 cup almond butter
splash of vanilla
1-2 tablespoons warm water

Chocolate

handful of semisweet chocolate chips
2 tablespoons coconut oil
1/4 cup cacao powder
2 tablespoons maple syrup
3 tablespoons oat milk

Preparation

Preheat the oven to 350°F and oil or line a muffin tin.
Mix together 1 cup almond flour, 2 tablespoons maple syrup, and 3 tablespoons coconut oil to form a dough.
Use 1 tablespoon of dough to press flat into the bottom of each muffin cup.
Bake for 10 minutes, then let cool.
Soak 1 cup pitted dates in boiling water to soften.
In a food processor, add the soaked dates, 1/4 cup almond butter, a splash of vanilla, and 1-2 tablespoons warm water, then blend until smooth.
Set the caramel aside in the fridge or freezer to cool.
Spread the caramel on top of the cooled crust and set in the freezer for 30 minutes.
Melt a handful of semisweet chocolate chips with 2 tablespoons coconut oil in the microwave in 10-second intervals, stirring in between.
Mix in 1/4 cup cacao powder, 2 tablespoons maple syrup, and 3 tablespoons oat milk; if clumpy, microwave again for 10 seconds until smooth.
Set the chocolate aside to cool while the caramel is freezing.
Pour the chocolate over the top and set in the freezer for 1 hour until hardened.
Store in the freezer for a perfect cool treat.