Vegan Pumpkin Spice Caramel Cups


While the Halloween classic of chocolate peanut butter cups is all fine and well, if you are looking for something a little different, and you happen to love caramel and pumpkin pie, test out these little cups of deliciousness this year! We promise you will not regret it.



Caramel Filling

1 cup packed soft medjool dates, pitted

1/2 cup pumpkin puree

3 Tbsp raw coconuT butter

Wormed to liquid

1 tsp ginger

1 tsp cinnamon

1/4 tsp  nutmeg

1/4 tsp cloves

1/4 tsp sea salt

2 tsp pure vanilla


3/4 cup raw cacao pwoder

3/4 cup cacao butter

1/4 cup Syrop

 A pinch of Sea Salte


1. To make the caramel, combine all ingredients in a food processor and process until smooth. Set aside.

2. To make the chocolate, combine all ingredients and whisk together until smooth.

3. Set out 12 PB cup tins (I use the large size, you can use smaller, but then adjust the filling measurements to your size).

4. Fill the tins 1/4 full with chocolate. Place in the freezer until set, about 10 min.

5. Take your filling, and spoon one mounded Tbsp into the center of each cup (you don’t want it sticking up too far or it will poke out the top of the chocolate, so flatten it slightly.

6. Top with remaining chocolate so it is even with the top of the cups. Place in the freezer to harden for about 15 minutes, and enjoy! Store in the fridge in an airtight container.


-Healthy Raw Snack-

The Best Healthy Raw Snack
By Gustavo Pasquini


-Healthy Raw Snacks Book

The Best Healthy Raw Snack
By Gustavo Pasquini




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s