Recipe by

Visit website

Oh my, Fall. What more can I say. Pumpkin + caramel + fall spice enveloped in a chocolate cup. I’m in.   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...Read More



Total time

25 minutes




  • for the pumpkin caramel:
  • 1 cup pitted soft dates (, packed tight)
  • ½ cup canned pumpkin
  • ⅓ cup light coconut milk
  • ½ teaspoon good vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 4 oz . dark chocolate (, chopped)
  • coconut oil cooking spray or other cooking spray.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. View the recipe instructions at Catching Seeds

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

Preview in browser for now