Paleo Snickers Cups

by Evolved Chocolate

Gluten-Free Snickers Cups

You're not you when you're eating bad ingredients. That's the slogan right?
This loaded candy cup will definitely satisfy your hunger.
Prep Time30 mins
Time to set1 hr 15 mins
Total Time1 hr 45 mins
Course: Dessert
Keyword: dairy-free, gluten free, no bake
Servings: 6 cups


Chocolate Cup Ingredients

  • 1 ½ cup Evolved dark chocolate melted

Nougat Ingredients

  • 1 cup maple syrup
  • ½ cup water
  • .25 ounce powdered gelatin 1 packet
  • 2 tablespoons water
  • ¼ cup coconut flour
  • ¼ cup water

Peanut Caramel Ingredients

  • 5 dates pitted
  • hot water
  • 1 tablespoon Roasted Unsweetened Coconut Butter
  • Pinch of salt
  • cup plain peanuts sub almonds or cashews for a paleo version


For the Chocolate Cups

  • Take a wax-lined cupcake liner OR silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted chocolate into the bottom. 
  • Swirl around, covering the entire cavity of the cupcake liner.
  • Turn cup over and shake out any excess chocolate that might “pool” on the bottom.
  • Turn right side up again, and place on a flat surface and transfer to fridge to set up.

For the Nougat

  • In a small saucepan, bring the maple syrup and ½ cup of water to a boil on medium-high heat.
  • While it is heating, mix together the gelatin and 2 tbsp water in a small bowl. Set aside.
  • Using a candy thermometer, check the maple syrup very often and pull off of the heat when it reaches 240℉.
  • With a wire whisk, mix in the gelatin/water mixture until it has melted completely into the hot syrup.
  • Pour into a mixer, fitted with a whip attachment(this is the ONLY attachment that will work here)
  • Whip mixture on high speed for about 5-10 minutes. This will get light in color and start to triple in size.
  • At this point, with the mixer still on high, add coconut flour and ¼ cup water, slowly.
  • Keep whipping until a “watery” marshmallow consistency is achieved.
  • Spoon or pipe a small amount of the marshmallow mixture into the bottom of each chocolate cup(about ½” tall) and set aside.

For the Date Caramel

  • In a small food processor, soak the dates in hot water for 30 minutes.
  • After 30 minutes, drain the water and start to puree the dates until it turns to a paste.
  • Scrape down the sides and add the coconut butter and salt.
  • Once a smooth paste is formed, add the nuts and pulse a few more times until everything is combined and the nuts are roughly broken up(make sure you don't over blend, you want the peanuts chunky!)
  • Spread about 1-2 tablespoons on top of the nougat layer.
  • Let set up in the fridge for 15 minutes.


  • Pour melted chocolate over the top of the cups, covering the filling and “sealing” the cup.
  • Place in the fridge again to set up.
  • Peel back the cupcake liner and enjoy!


Difficulty Level: Hard
Nutrition Facts
Serving Size 1/2 cup
Servings Per Container 12

Amount Per Serving
Calories 222 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 27mg 1%
Total Carbohydrate 34g 11%
Dietary Fiber 5g 20%
Sugars 27g
Protein 3g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

0 comment

You may also like

Leave a Comment

Recipe Rating