a shortbread cookie base is topped with the ultimate combination of caramel, nuts, and finally, chocolate.
I did a thing. I made an epic treat for myself, and I had to share it with you all because we all deserve a treat like this, especially during the holiday season (but any time of the year is totally okay too).
I’ve seen a lot of “homemade Twix” bars out there, and I do consider this my personal twist on that style of recipe. However these are not bars, and they have some unique additions, such as a layer that is entirely a medjool date – it really ups the ante when it comes to that caramel flavour as well as the chewy-crunchy factor. This recipe is not lacking in either components!
I used a muffin tin to create these lil shortbread cookie cups, making something that’s more than bite-size, but still individually portioned. They’re the perfect size dessert to keep in the freezer and grab whenever you have craving for something sweet.
First, you have the shortbread cookie that’s baked in the oven until golden brown. Then you add a raw medjool date on top, and a homemade caramel sauce that’s made using almond butter and honey. Finally, you top that all with some roasted nuts, and then dip each cookie cup entirely in chocolate – it’s like the most epic Reese’s cup you’ve ever had, only it’s not a Reese’s cup at all.
They do need to stay frozen to keep their crunch and shape, but you can remove them from the freezer within ten minutes of eating, or transition from freezer to fridge if you so desire! I just love them frozen, but you can try them in the fridge if they’re a bit *too* cold for you.
I’m super excited to share this new recipe below. Let me know if you try making them, if you do, drop a comment below and let me know how it went, or send me photo on the gram!
A few more recipes if you’re looking for some yummy treats:
- CHOCOLATE PEANUT BUTTER CUPS
- CARAMEL DONUTS
- FROZEN VANILLA WHOOPIE PIES
- CHOCOLATE COVERED PEANUT BUTTER ICE CREAM BARS
chocolate caramel shortbread cookie cups: ingredients
shortbread cookie layer
- 1 cup almond flour
- 3 tbsp coconut flour
- 2 tbsp butter, melted sub coconut oil
- 2 tbsp honey
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1 egg
date layer
- 7 + 1/2 medjool dates, pit and slice each date in half
crunchy caramel layer
- 1/2 cup almond butter
- 1/2 cup honey
- 1/2 cup toasted almonds, chopped
chocolate coating
- 1 + 1/2 cup refined sugar free chocolate chips i use Hu Gems
- 1 tsp coconut oil
chocolate caramel shortbread cookie cups: how to
shortbread cookie layer
- start by making your shortbread cookie layer. take a muffin tin and line each with muffin cups – i love re-usable ones, but parchment paper also works!
- in a medium sized bowl, mix together your dry ingredients, before adding in your wet ingredients, ending with the egg. combine well.
- add 1 tbsp of batter to each muffin cup, and press down the batter to the bottom of each cup.
- bake in a preheated oven at 350 for 10-15 minutes. remove from oven and allow to cool.
date layer
- slice each date in half as evenly as possible and remove the pit. flatten each half date.
- once cooled, you can add the flattened half date to the top of each shortbread cookie. you will need approximately 7 + 1/2 dates. set aside in fridge or freezer you prepare the caramel layer.
crunchy caramel layer
- mix the almond butter and honey together in a saucepan over low heat until it begins to bubble, stirring as you go.
- now take out your muffin tin, and spoon the caramel on top of each piece of date – it’s okay if it spills over the edge of the date!
- top each cookie cup with roasted chopped almonds.
- place in freezer to allow everything to set for at least an hour.
chocolate coating
- once the cookies cups are frozen, you can prepare your final step, the chocolate coating!
- place your chocolate chips in a microwave safe bowl, and microwave for 30 second – 1 minute intervals until entirely melted. while it’s microwaving, prepare a baking sheet by lining it with parchment paper.
- once melted, mix in your tsp of coconut oil.
- remove each cookie cup from the muffin tin (remove from parchment paper liners or whatever type of liner you have used), and taking tongs or two forks, dip each cookie cup entirely in the bowl of chocolate until it’s fully coated. allow excess chocolate to drip off, before now placing down on a baking sheet lined with parchment paper.
- repeat until all cookie cups are fully coated in chocolate, and then return to the freezer to allow them to freeze for 2 hours or so before enjoying!
- once they’re frozen you can store them in a glass container divided by layers of parchment paper to avoid sticking together. keep them frozen and remove from freezer, allowing to sit for a couple of minutes before you devour it! (it’ll be a bit tough on the teeth otherwise).
chocolate caramel shortbread cookie cups (grain free, refined sugar free)
Ingredients
shortbread cookie layer
- 1 cup almond flour
- 3 tbsp coconut flour
- 2 tbsp butter, melted sub coconut oil
- 2 tbsp honey
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1 egg
date layer
- 7 + 1/2 medjool dates pit and slice each date in half
crunchy caramel layer
- 1/2 cup almond butter
- 1/2 cup honey
- 1/2 cup toasted almonds, chopped
chocolate coating
- 1 + 1/2 cup refined sugar free chocolate chips i use Hu Gems
- 1 tsp coconut oil
Instructions
shortbread cookie layer
- start by making your shortbread cookie layer. take a muffin tin and line each with muffin cups – i love re-usable ones, but parchment paper also works!
- in a medium sized bowl, mix together your dry ingredients, before adding in your wet ingredients, ending with the egg. combine well.
- add 1 tbsp of batter to each muffin cup, and press down the batter to the bottom of each cup.
- bake in a preheated oven at 350 for 10-15 minutes. remove from oven and allow to cool.
date layer
- slice each date in half as evenly as possible and remove the pit. flatten each half date.
- once cooled, you can add the flattened half date to the top of each shortbread cookie. you will need approximately 7 + 1/2 dates. set aside in fridge or freezer you prepare the caramel layer.
crunchy caramel layer
- mix the almond butter and honey together in a saucepan over low heat until it begins to bubble, stirring as you go.
- now take out your muffin tin, and spoon the caramel on top of each piece of date – it's okay if it spills over the edge of the date!
- top each cookie cup with roasted chopped almonds.
- place in freezer to allow everything to set for at least an hour.
chocolate coating
- once the cookies cups are frozen, you can prepare your final step, the chocolate coating!
- place your chocolate chips in a microwave safe bowl, and microwave for 30 second – 1 minute intervals until entirely melted. while it's microwaving, prepare a baking sheet by lining it with parchment paper.
- once melted, mix in your tsp of coconut oil.
- remove each cookie cup from the muffin tin (remove from parchment paper liners or whatever type of liner you have used), and taking tongs or two forks, dip each cookie cup entirely in the bowl of chocolate until it's fully coated. allow excess chocolate to drip off, before now placing down on a baking sheet lined with parchment paper.
- repeat until all cookie cups are fully coated in chocolate, and then return to the freezer to allow them to freeze for 2 hours or so before enjoying!
- once they're frozen you can store them in a glass container divided by layers of parchment paper to avoid sticking together. keep them frozen and remove from freezer, allowing to sit for a couple of minutes before you devour it! (it'll be a bit tough on the teeth otherwise).