Pumpkin Spice Chocolate Caramel Cups

Name: Pumpkin Spice Chocolate Caramel Cups
Prep time: 10 min
Cook time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1 cup dates ((packed, soft medjool, pitted)); 1/2 cup pumpkin puree ((canned is fine)); 3 Tbsp coconut butter ((raw, warmed to liquid)); 1 tsp ginger; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp cloves; 1/4 tsp sea salt; 2 tsp vanilla extract ((pure)); 3/4 cup cacao powder ((raw)); 3/4 cup cacao butter ((or coconut oil, warmed to liquid)); 1/4 cup maple syrup; a pinch of sea salt

Posted on October 22, 2015 by Amy Lyons in Desserts

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

We’re well into autumn now, and that means that Pumpkin Spice Fever is upon us! It’s in cakes, it’s in coffees, it’s in muffins. It’s everywhere! People really love the stuff. And yet, so much of the time the pumpkin spice items on the market don’t actually contain any pumpkin!

Nonsense! With these delicious vegan Pumpkin Spice Chocolate Caramel Cups, you get REAL pumpkin and REAL spice! Nothing artificial, nothing weird! Just wholesome, delicious ingredients adding up into one awesome autumn treat. Want to be the most popular house for both trick-or-treaters and their parents this Halloween? Well hand out some of these suckers!

Ingredients

Caramel

1 cup dates (packed, soft medjool, pitted)
1/2 cup pumpkin puree (canned is fine)
3 Tbsp coconut butter (raw, warmed to liquid)
1 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp sea salt
2 tsp vanilla extract (pure)

Chocolate

3/4 cup cacao powder (raw)
3/4 cup cacao butter (or coconut oil, warmed to liquid)
1/4 cup maple syrup
a pinch of sea salt

Servings:

Units:

Directions

Prep

10 min

Total

30 min

To make the caramel

Combine all ingredients in a food processor and process until smooth. Set aside.

To make the chocolate

Combine all ingredients and whisk together until smooth.
Set out 12 PB cup tins (I use the large size, you can use smaller, but then adjust the filling measurements to your size). Fill the tins 1/4 full with chocolate.
Place in the freezer until set, about 10 min.
Take your filling, and spoon one mounded Tbsp into the center of each cup (you don’t want it sticking up too far or it will poke out the top of the chocolate, so flatten it slightly.
Top with remaining chocolate so it is even with the top of the cups.
Place in the freezer to harden for about 15 minutes, and enjoy! Store in the fridge in an airtight container.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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Chef: Amy Lyons

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant based desserts as well as savory dishes. She is also the author two cook books. Graduated from Bethel University in Studio Art with a passion for creating beautiful things and helping others eat healthier.