Oh my, Fall.
What more can I say.
Pumpkin + caramel + fall spice enveloped in a chocolate cup.
Fall always comes with new flavors and man am I grateful. I love crisp salads in the first summer months, but by the time the seasons change, I am ready for pumpkin. And I know I am not alone.
I love how simple these sweet treats are. They are the perfect two bite sweet and pretty guilt free if you ask me. I use 85% dark chocolate in this recipe. Its practically a vitamin when you get it that potent. Okay, maybe that’s wishful thinking, but a girl can dream. Regardless, the dark chocolate is the perfect slightly bitter compliment to the silky and sweet caramel filling.
The caramel is fuss free. It is a no-cook recipe made with only dates, canned pumpkin, coconut milk, a splash of vanilla, and a pinch of salt. We are keeping it simple, wholesome, and delicious today.
- For the pumpkin caramel:
- 1 cup pitted soft dates , packed tight
- 1/2 cup canned pumpkin
- 1/3 cup light coconut milk
- 1/2 teaspoon good vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 4-5 oz . dark chocolate , chopped
- Coconut oil cooking spray or other cooking spray.
Add all the pumpkin caramel ingredients to a high powered blender or small food processor and process or blend until smooth, scraping down the sides as necessary.
Line up the muffin liners on a small sheet pan (this makes them easier to transport to the freezer. Lightly spray the muffin liners with coconut oil cooking spray.
Melt the chocolate over the stove, using a double boiler or in the microwave, stirring every 30 seconds. Add 1/2 tablespoon of chocolate to the bottom of each muffin liner and place in the freezer to firm up, about 3-5 minutes.
Once the chocolate is firm, add a heaping teaspoon of pumpkin caramel and smooth out the top. Top with the remaining chocolate, you may need to warm it again. Pop back into the freezer until firm. Serve.
The written method is the easiest, but if you want your chocolate cups to look more like the original, follow this method:
When adding the chocolate to the cups in step 3, swirl the cups so that the chocolate coats all sides. Place in the freezer to firm up. Remove and coat the sides again with a paintbrush, spoon, or your finger too thicken the side layer. Return to the freezer and proceed with step 4. You will likely need more chocolate with this method.
I like to keep these in the freezer for whenever a craving strikes!
To keep this recipe soy-free, be sure to choose a chocolate bar that is soy-free.
I like to keep these in the freezer so they are on hand whenever a craving strikes!