Recipe by

Visit website

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.
  3. View the recipe instructions at Catching Seeds

View this recipe plus 5,000 more in our FREE app

Preview in browser for now