Twix Cupcakes


Total Cooking Time: 5 hrs 30 minutes

We used silicone cupcake moulds.



  • 1 cup oats

  • 1/2 cup almonds, roasted

  • 3 tbsp organic coconut oil

  • 1 tbsp honey

  • Pinch of salt

Middle Layer

  • 20 Medjool dates

  • 6 tbsp tahini

  • 6 tbsp organic coconut oil

  • 1 tsp salt

Raw Chocolate

  • 6 tbsp organic coconut oil

  • 4 tbsp raw cacao powder

  • 2 tbsp maple syrup


Soak the Medjool dates in hot water for at least 10 minutes before

  1. Base - Put the almonds and oats in a food processor and pulse until the mixture turns into crumbs.

  2. Add the coconut oil, honey and salt to the mixture. Pulse for a few minutes until the mixture is combined. Take a tablespoon of the mixture and form a smooth base in each mould.

  3. Place the silicone cups with the base in the fridge.

  4. Middle Layer - Drain the Medjool dates and blend in the food processor with tahini. Then, add the coconut oil and salt. Blend until the mixture is smooth.

  5. Spread the mixture on top of the base and put the moulds in a freezer for another 2 hours.

  6. Raw Chocolate - In a glass or a bowl, mix the coconut oil, cacao powder and maple syrup. Once the mixture is smooth, pour on top of the middle layer.

  7. Leave to set in the fridge for 2 hours before serving.

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