Better Than Twix No Bake Protein Cups

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if you’re a twix lover but want a healthier, protein-packed version, these no bake twix protein cups are going to blow your mind.

they’re indulgent, chewy, chocolatey, and satisfying—but made with good-for-you ingredients that fit right into a balanced lifestyle.

taste

these cups taste like your favorite candy bar in bite-size form.

the base is slightly sweet and nutty with a cookie-like vibe, the middle is a gooey maple nut butter “caramel,” and the top is smooth chocolate that sets with the perfect snap.

texture

the texture is everything here.

the base is soft but sturdy thanks to the blend of protein powder, dates, almond flour, and just enough milk to make it chewy without being crumbly.

the caramel is creamy and sticky in the best way, and the chocolate topping balances it all with a firm bite.

protein boost

each cup packs in over 12 grams of protein, making this a dessert or snack that actually keeps you full.

the addition of protein powder in the base means you get more than just flavor—you get staying power.

inspiration

these were inspired by classic twix bars, but i wanted to create something that felt like a treat while giving you balanced macros.

the cookie, caramel, and chocolate combo is iconic, so it was a natural choice to give it a healthier spin.

substitution options

  • protein powder: use any vanilla or chocolate protein you love, plant-based or whey. just note that absorbency can vary, so adjust with more/less milk if needed.
  • nut butter: almond, cashew, or peanut butter all work. sunflower seed butter makes a great nut-free version.
  • milk: any dairy or dairy-free milk will work—almond, oat, cashew, or regular dairy milk.
  • chocolate: dark, semi-sweet, or sugar-free chocolate chips all melt down beautifully for the topping.

storage

store your twix protein cups in an airtight container in the fridge for up to a week.

they also freeze really well—just let them sit at room temp for 15+ minutes before biting in if they’re rock solid.

if you love Better Than Twix No Bake Protein Cups, then try these other recipes from upbeetandkaleingitblog!

Healthier No Bake Reese’s Peanut Butter Cup Bars

Nourishing Banana Date Cobbler With Homemade Ice Cream

Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)

No Bake Pistachio Cheesecake Brownie Cups

8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)

Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust

No Bake Double Chocolate Bliss Rolls

The Best No Bake Peanut Butter Chocolate Cheesecake

Gluten-Free Peach Cobbler With Creamy Burrata Ice Cream

No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

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Better Than Twix No Bake Protein Cups

Recipe by Mary
Servings

8

servings
Prep time

15

minutes
Calories

298

kcal

APPROXIMATE MACROS per cup
calories: 298
protein: 12.2 g
carbs: 26.7 g
fat: 18.1 g
fiber: 4.5 g

Ingredients

  • cookie base:
    6 medjool dates, pitted and softened in hot water (about 10 minutes, then drained)
    1/2 cup vanilla protein powder
    1/3 cup almond flour (or oat flour)
    2 tbsp almond butter (or nut butter of choice)
    1/4 cup + 1 tbsp milk of choice (dairy or dairy-free)
    1 tsp vanilla extract
    pinch sea salt

    caramel layer:
    1/2 cup runny almond butter (or cashew/peanut butter)
    3 tbsp maple syrup
    1 tsp vanilla extract
    pinch sea salt

    chocolate layer:
    1/2 cup dairy-free chocolate chips (or dark chocolate)
    2 tsp coconut oil

Directions

  • prep muffin cups: line a muffin tin with parchment paper muffin cups.
  • make the cookie base:
    -in a food processor, add softened dates, protein powder, almond flour, almond butter, milk, vanilla, and salt.
    -blend until a thick, sticky dough forms. if it seems too wet, add a spoonful more flour to balance.
    -press about 2-3 tbsp of mixture firmly into the bottom of each parchment liner and bring it up to the sides. freeze for 10 minutes.
  • make the caramel layer:
    whisk almond butter, maple syrup, vanilla, and salt until smooth and glossy.
    spoon about a tbsp into the base, spreading evenly. freeze 2 hours.
  • make the chocolate layer:
    -melt chocolate chips with coconut oil until smooth.
    -spoon enough to cover the caramel layer of each cup.
  • set:
    freeze 20–25 minutes until firm. peel away parchment liners before serving.

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hi, i'm mary!

I create healthy recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations

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