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

are you going to make Better Than Twix No Bake Protein Cups!?
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Better Than Twix No Bake Protein Cups
Recipe by Mary8
servings15
minutes298
kcalAPPROXIMATE 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.


