Pumpkin Caramel Chocolate Cups

These Pumpkin Caramel Chocolate Cups are a simple no-bake Fall dessert recipe! Dark chocolate envelopes silky smooth pumpkin caramel.

Oh my Fall.

What more can I say?

Pumpkin + caramel + Fall spice enveloped in a chocolate cup.

I’m in for this Pumpkin Week recipe!

I love how simple these Pumpkin Caramel Chocolate Cups are. They are the perfect two-bite sweet treat and pretty guilt free, if you ask me. We use 85% dark chocolate in this recipe. It’s practically a vitamin when you get it that potent. Right?

Okay, maybe that’s wishful thinking, but a girl can dream. Regardless, the dark chocolate is the perfect slightly bitter complement to the silky and sweet caramel filling.

The caramel is not only over the moon delicious, it’s also fuss-free. It is a no-cook recipe made with a few basic ingredients that give these Caramel Pumpkin Chocolate Cups their Fall flavor.

• Dates: caramel flavor and sweetness.
• Pumpkin puree: what would these Pumpkin Caramel Chocolate Cups be without a little pumpkin?
• Coconut milk: we add a splash of the full-fat kind to get the mixture to blend. Bonus: the fat from the coconut milk gives our filling a luxurious creamy texture.
• Coconut butter: this helps our filling to thicken up to a spoonable texture. Don’t worry, these Pumpkin Caramel Chocolate Cups won’t taste like coconut.
• A splash of vanilla: a little gourmet sweetness.
• Pumpkin pie spice: make that pumpkin taste extra pumpkin-y.
• Salt: minor ingredient with major importance. It makes all the flavors shine.

Get your daily vitamin C(hocolate) with a side of caramel.

Pumpkin Caramel Chocolate Cups

• Author: Laurel
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Yield: 12 cups 1x
• Category: Sweet Things
• Cuisine: gluten-free, grain-free, oil-free, paleo, vegan

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Description

These Pumpkin Caramel Chocolate Cups are a simple no-bake Fall dessert recipe! Dark chocolate envelopes silky smooth pumpkin caramel.

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Ingredients

Scale 1x2x3x

• 1 cup packed pitted dates
• ½ cup pumpkin puree
• ⅓ cup full fat coconut milk
• ⅓ cup coconut butter
• 1 teaspoon pumpkin pie spice
• ½ teaspoon vanilla
• ¼ teaspoon salt
• 10 oz dark chocolate
• Pumpkin seeds to garnish (optional)

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Instructions

1. Add the dates, pumpkin, coconut milk, coconut butter, pie spice, vanilla, and salt into a high speed blender or food processor. Blend until smooth.
2. Line up small muffin liners onto a baking tray or plate. In a double boiler, melt the chocolate. Pour some chocolate into the bottom of each muffin cup. Use a spoon to spread it up the sides. Chill in the fridge until set, about 10 minutes. Add a spoonful of the pumpkin caramel into each cup. Top with more chocolate and a sprinkle of pumpkin seeds. Once the chocolate is set, serve.

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