Healthy Twix Cups
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Healthy Twix Cups
Makes about 16 cups
Ingredients
For the base:
✓ 1 cup almond flour
✓ 1 tbsp cassava flour
✓ 3 tbsp honey
✓ 2 tbsp olive oil
✓ 1 tsp almond extract
✓ 1/4 tsp salt
For the caramel layer:
✓ 1/3 cup all natural peanut butter
✓ 3 tbs honey
✓ 1 tbsp olive oil
✓ 1 tsp almond extract
For the chocolate topping:
✓ 1 cup dark chocolate chips
✓ 1 tsp olive oil
For the base:
✓ 1 cup almond flour
✓ 1 tbsp cassava flour
✓ 3 tbsp honey
✓ 2 tbsp olive oil
✓ 1 tsp almond extract
✓ 1/4 tsp salt
For the caramel layer:
✓ 1/3 cup all natural peanut butter
✓ 3 tbs honey
✓ 1 tbsp olive oil
✓ 1 tsp almond extract
For the chocolate topping:
✓ 1 cup dark chocolate chips
✓ 1 tsp olive oil
Directions:
Base:
Preheat oven to 350 degrees. In a small bowl using a fork mix all of the base ingredients. Divide the mixture evenly in the muffin tray (mini muffin tray), filling about 1/3 full. Press down gently so there is a flat top. Bake 10 to 12 minutes until golden brown.
Caramel layer:
In a small bowl, whisk together all of the caramel layer ingredients until smooth. Once the base layer has completely cooled, dollop on the caramel (about 1 tsp to each) and flatten out the tops with a small spoon.
Chocolate layer:
Melt the chocolate chips with the oil over low heat, stirring constantly to avoid burning the chocolate. Pour the melted chocolate to fill the tops of each cup. Transfer the muffin tray to your freezer and allow to set for 2 to 3 hours.
Base:
Preheat oven to 350 degrees. In a small bowl using a fork mix all of the base ingredients. Divide the mixture evenly in the muffin tray (mini muffin tray), filling about 1/3 full. Press down gently so there is a flat top. Bake 10 to 12 minutes until golden brown.
Caramel layer:
In a small bowl, whisk together all of the caramel layer ingredients until smooth. Once the base layer has completely cooled, dollop on the caramel (about 1 tsp to each) and flatten out the tops with a small spoon.
Chocolate layer:
Melt the chocolate chips with the oil over low heat, stirring constantly to avoid burning the chocolate. Pour the melted chocolate to fill the tops of each cup. Transfer the muffin tray to your freezer and allow to set for 2 to 3 hours.