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Pumpkin Spice Chocolate Caramel Cups FTR

Pumpkin Spice Chocolate Caramel Cups

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12
Ingredients Method

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

Method
 

  1. Combine all ingredients in a food processor and process until smooth. Set aside.
  2. Combine all ingredients and whisk together until smooth.
  3. 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.
  4. Place in the freezer until set, about 10 min.
  5. 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.
  6. Top with remaining chocolate so it is even with the top of the cups.
  7. Place in the freezer to harden for about 15 minutes, and enjoy! Store in the fridge in an airtight container.