Pumpkin Spice Chocolate Caramel Cups - Raw Food Magazine

Pumpkin Spice Chocolate Caramel Cups

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Pumpkin Spice Chocolate Caramel Cups
Serves
Serves
12
12
Level
Level
Mod
Mod
Ingredients
Ingreds.
11
11
Total
Total
30min
30min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Pumpkin Spice Chocolate Caramel Cups
Serves
Serves
12
12
Level
Level
Mod
Mod
Ingredients
Ingreds.
11
11
Total
Total
30min
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!

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
Chocolate
Servings:
Units:
Directions
Prep
10 min
Total
30 min
To make the caramel
  1. Combine all ingredients in a food processor and process until smooth. Set aside.
To make the chocolate
  1. Combine all ingredients and whisk together until smooth.
  2. 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.
  3. Place in the freezer until set, about 10 min.
  4. 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.
  5. Top with remaining chocolate so it is even with the top of the cups.
  6. 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:

Pumpkin Spice Chocolate Caramel Cups FTR

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Votes: 1
Rating: 5
You:
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Amy Lyons

Chef: 

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.

 

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