Easy Healthy Twix Cups with Homemade Date Caramel

These easy healthy Twix cups are a healthy twist on a classic chocolate candy we all know and love. It’s made with whole ingredients like oat flour, dates, and maple syrup for a sweet treat that packs a little more nutrition in each bite.

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A close up shot of four stacked homemade healthy twix cups.

Why you’ll love these

If you’re a fan of the traditional twix bar but you want a healthier option for sweet treats to stash in your fridge or freezer to satisfy your sweet tooth, you need to get on these asap.

As a dietitian, I’m absolutely not anti-candy. You better believe that when I’m in the mood for the real thing, I’m getting it (and I’m not feeling guilty about it)! These are just a fun way to enjoy the same flavors.

These easy treats use wholesome, basic ingredients like whole grain oat flour and dates. So, you’re getting a little more bang for your buck nutrition-wise in these mini twix cups.

Dates are naturally sweet and contain antioxidants, vitamins, minerals and fiber. As you’ll see in this recipe, you can blend them with a little bit of liquid and they transform into a creamy caramel.

This recipe uses oat flour for the cookie base which comes with tons of health benefits, too! Oats are packed with soluble fiber, which is especially helpful for lowering cholesterol. Let’s get into what you’ll need!

Ingredients for twix cups in small bowls on a countertop with labels: maple syrup, avocado oil, vanilla extract, oat flour, chocolate chips, salt, and dates.

Ingredients

Shortbread base

  • Oat flour: You can make your own by putting oats into a food processor, but I like to purchase it (here’s one I like!) because it’s usually a finer mill than what I can do with my food processor. You can also use regular flour or almond flour.
  • Avocado oil: Any neutral flavored oil will work, like canola oil for example. I like avocado oil for it’s high smoke point and monounsaturated fats! Chosen foods avocado oil is a great option.
  • Maple syrup: I like to use maple syrup here but you can easily swap in honey or any other sweetener that you like.
  • Salt

Date caramel layer

  • Dates: You’ll need medjool dates (they’re the big ones) for this date caramel.
  • Milk: Any type of milk will work here, whether it’s almond milk or regular dairy milk.
  • Salt

Chocolate layer

  • Chocolate chips: Semi-sweet chocolate chips are my go-to, but you can also use dark chocolate (I love the Hu dark chocolate gems!)
  • Optional: Coconut oil to help the chocolate to melt more smoothly.

Step-by-step instructions

Make the shortbread base

  1. Preheat the oven to 350. Make the shortbread layer by combining oat flour, maple syrup, vanilla extract, salt and avocado oil in a small bowl. Combine well until it forms a thick dough.
  2. Next, press about 1 tsp of shortbread mixture into each portion of a silicone mini muffin pan or lined muffin pan (silicone tends to work best).
  3. Bake for about 10 minutes until shortbread is golden brown. Set aside and cool.
A clear glass bowl of oat flour, maple syrup, vanilla extract, oil and salt.
A clear glass bowl full of mixed ingredients for a shortbread.

Make the date caramel filling

  1. While the shortbread is in the oven, make your date caramel. First, add dates to a food processor and pulse until they are down to a chopped or diced size.
  2. Then, add almond milk, vanilla and salt to the food processor and run on high until the date mixture is smooth and creamy. Stop intermittently to scrap down the sides using a silicone spatula.
An overhead shot of a food processor full of dates and almond milk
An overhead shot of a food processor full of date caramel made from dates and almond milk.
  1. Next, add chocolate and coconut oil to a microwave-safe bowl. Microwave for 60 seconds, and then 15-30 second intervals until chocolate is completely melted and smooth. Stir with a spoon between each microwave session.
A mini muffin silicone mold with a shortbread cookie on the bottom of each hole.
A mini muffin silicone mold layered with a shortbread layer, date caramel, and melted chocolate.

Put it together

  1. For the second layer, add about one teaspoon of the date caramel on top of the cooled shortbread cookie layer.
  2. Next, layer about one teaspoon of the melted chocolate on top of the caramel layer and smooth with the back of the spoon. Optional: Add a sprinkle of flaky sea salt to the top of the chocolate coating!
  3. Freeze for 2 hours to set and then store in an airtight container in the fridge for up to a week or in the freezer for up to a month.
A close up shot of a homemade healthy trixx cup being held up.

Variation ideas

  • Nut butter Twix bites: Add a peanut butter layer for some extra healthy fats. You can also add almond butter, cashew butter, or sunflower seed butter.
  • Twix bars: Instead of using a mini muffin pan, use a loaf pan or a square pan lined with parchment paper and make cut them into twix bars.
  • Twix pretzel bites: Instead of a shortbread layer, make things super simple and add a pretzel instead!

You’ll love these too:

No Bake Peanut Butter Oat Cups (4 Ingredients!)

Easy Chocolate Date Bark with Peanut Butter

Chocolate Banana Bark with Peanut Butter

Cottage Cheese Cookie Dough (High-Protein)

A close up shot of four stacked homemade healthy twix cups.

Easy Healthy Twix Cups

Twix cups made with easy date caramel, an oat flour shortbread layer and melted chocolate.
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Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 24
Calories: 109kcal

Ingredients

Shortbread layer

  • 1 cup oat flour
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp avocado oil or another neutral oil, like canola

Date caramel layer

  • 15 medjool dates
  • 1/2 cup almond milk
  • 1 tsp vanilla
  • 1/4 tsp salt

Chocolate layer

  • 3/4 cup chocolate chips
  • 1 tsp coconut oil

Instructions

Shortbread

  • Preheat the oven to 350. Make the shortbread layer by combining oat flour, maple syrup, vanilla extract, salt and avocado oil in a small bowl. Combine well until it forms a thick dough.
  • Next, press about 1 tsp of shortbread mixture into each portion of a silicone mini muffin pan or lined muffin pan (silicone tends to work best).
  • Bake for about 10 minutes until shortbread is golden brown. Set aside and cool.

Date Caramel

  • While the shortbread is in the oven, make your date caramel. First, add dates to a food processor and pulse until they are down to a chopped or diced size.
  • Then, add almond milk, vanilla and salt to the food processor and run on high until the date mixture is smooth and creamy. Stop intermittently to scrap down the sides using a silicone spatula.

Chocolate layer

  • Add chocolate and coconut oil to a microwave-safe bowl. Microwave for 60 seconds, and then 15-30 second increments until chocolate is completely melted and smooth. Stir with a spoon between each microwave session.

Put it together

  • Add about one teaspoon of the date caramel to each section of the mini muffin pan on top of the shortbread.
  • Next, layer about one teaspoon of the melted chocolate on top of the date layer and smooth with the back of a spoon.
  • Freeze for 2 hours to set and then store in the fridge for up to a week.

Notes

You may end up with some extra date caramel depending on how large your dates are. You can store your date caramel in the fridge for up to a week and use for adding to oatmeal or yogurt bowls!

Nutrition

Calories: 109kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 57mg | Potassium: 145mg | Fiber: 1g | Sugar: 15g | Vitamin A: 22IU | Calcium: 25mg | Iron: 0.3mg

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2 Responses

  1. Made these and they are DELICIOUS. My kids love them and my husband keeps asking me when I will make the next batch.

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?