Protein Twix Cups ( GF, DF, Refined Sugar Free)
If you know me having a treat at the end of the day is one of my favorite things and these protein twix hit all the marks. These are also one of my clients favorite I make them weekly for her. She literally texts me sometimes saying she has dreams about them. As much as I love treats I love when they make me feel good too. All the ingredients in these cups are wholesome and feel good foods.
All you need:
- Almond Flour
- maple syrup
- hemp seeds
- dark chocolate
- Protein powder - this one is my go to as it is well tested for heavy metals and toxins
- almond butter
- coconut oil
- salt
These all create the perfect balance of flavors creating a flavor profile of a Twix and I have even been told reminds people of an almond butter style reeses cup.
Crisp shortbread cookie base, gooey caramel and rich salty sweet chocolate layer for the top. Can I get a YUM?
Happy baking and remember when you eat well you feel well and JOY is always an ingredient in food.
cookie shortbread crust topped with an almond butter caramel and the perfect layer of chocolate.
- Cookie base
- 1 ½ cups packed almond flour
- 1/2 cup vanilla protein powder
- 1 tsp maca powder
- 4 tbsp melted coconut oil
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the almond butter layer:
- 1 cup drippy almond butter
- 3 tbsp hemp seeds
- 1/3 cup pure maple syrup
- 4 tbsp coconut oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 scoop collagen peptides
- For the chocolate layer:
- 1 9 ounce bag chocolate chips
- 1 tablespoon coconut oil
- 1/2 tsp espresso powder
- 2 tbsp reshi mushroom powder - optional (optional)
- 1 Preheat oven to 350 degrees F. Line a muffin pan with muffin liners.
- 2
- In a medium bowl add the almond flour, maca, protein powder, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Divide among muffin pan and use your fingers to evenly press down into the pan. Poke a few times with a fork and bake for 8-10 minutes. Allow crust to cool.- 3
- Next make the almond butter layer: Add the almond butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Mix in Hemp seeds and collagen. Divide over slightly cooled crust. Let cool in the fridge for 15 minutes.- 4
- Melt the chocolate layer and spread evenly over the top. Sprinkle with flaky sea salt and freeze for an hour.- 5
- place in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month!protein treats, paleo desserts, healthy candy - 2