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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.

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