Pumpkin Caramel Chocolate Cups

Recipe by Catching Seeds

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

Ingredients

• 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)

Method

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.

View the recipe instructions at Catching Seeds