Pumpkin Caramel Chocolate Cups

  • 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


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



  • 1 cup packed pitted dates
  • 1/2 cup pumpkin puree
  • 1/3 cup full fat coconut milk
  • 1/3 cup coconut butter
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 10 oz dark chocolate
  • Pumpkin seeds to garnish (optional)


  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.