Plant-Based Pumpkin Spice Caramel Cups are a fun and healthy fall treat. Indulge your sweet tooth with these decadent caramelly bites.
Plant-based caramel?! Yes, it's true, and it's so much easier than you think.
What's the secret? Dates.
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Dates are surprisingly caramel-like. Their soft texture is perfectly caramelly, especially when you blend them up like in this recipe. Medjool dates in particular are perfect to create a delicious plant-based caramel. They are super soft and creamy. Plus they are smooth and sweet.
Add pumpkin spice to that and WOW what a delicious flavor combo. It's like all of fall packed into a cute little cup. So good!
Recipe Features
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, and completely sugar-free
- Decadent vegan treat - these little cups seem cute (and they are) but they are also filled with rich vegan caramel
- Three ingredients - making these Plant-Based Pumpkin Spice Caramel Cups is not complicated, there's only three ingredients: chocolate, dates, and pumpkin pie spice
Ingredients
- Vegan Chocolate: I used a mix of 100% cacao and semi-sweet chocolate. Be sure to find a brand that is vegan-friendly.
- Medjool Dates: Any dates will due, but medjool dates are the best - they are extremely soft and naturally caramel-like. Fresher dates are better for this recipe as they will be the softest.
- Pumpkin Pie Spice: A delicious mix of cinnamon, ginger, nutmeg, and cloves. You can buy some at the store or make your own.
How to make Plant-Based Pumpkin Spice Caramel Cups
Step 1. Line a mini muffin tin with paper liners.
Step 2. Make the pumpkin spice caramel. Add the dates and pumpkin spice to a food processor. Blend until the dates form a thick paste - they will create a large ball in the food processor.
Step 3. Scoop the date paste into 1 ½ teaspoon-sized balls. Flatten each ball into a disc shape.
Step 4. Melt the chocolate in a microwave-safe bowl in 30 second intervals, stirring well between each interval.
Step 5. Measure a tablespoon of chocolate into a cup. Press a caramel disc inside the chocolate and smooth the top, adding a drop of additional chocolate if necessary. Repeat until all the chocolate is gone - depending on how large your dates are you may have a bit of caramel left over.
Step 6. Refrigerate at least 45 minutes, until chocolate is fully solid. Enjoy!
Recipe Prayer
Thank you God for giving us the gift of sweets. Help us to enjoy our life with the fruits of the earth. Amen.
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📖 Recipe
Plant-Based Pumpkin Spice Caramel Cups
Equipment
Ingredients
- 12 Ounces Vegan Chocolate I used a mix of 100% cacao and semi-sweet chocolate
- 15 Pitted Medjool Dates
- 2 Teaspoons Pumpkin Pie Spice
Instructions
- Line a mini muffin tin with paper liners.
- Make the pumpkin spice caramel. Add the dates and pumpkin spice to a food processor. Blend until the dates form a thick paste - they will create a large ball in the food processor.
- Scoop the date paste into 1 ½ teaspoon-sized balls. Flatten each ball into a disc shape.
- Melt the chocolate in a microwave-safe bowl in 30 second intervals, stirring well between each interval.
- Measure a tablespoon of chocolate into a cup. Press a caramel disc inside the chocolate and smooth the top, adding a drop of additional chocolate if necessary. Repeat until all the chocolate is gone - depending on how large your dates are you may have a bit of caramel left over.
- Refrigerate at least 45 minutes, until chocolate is fully solid. Enjoy!
Nutrition
Nutrition information is an estimate.
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