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


12 cups

Total time

40 minutes




  • 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)


  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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