Plant-Based Pumpkin Spice Caramel Cups

Plant-Based Pumpkin Spice Cups are a fun and healthy fall treat. Indulge your sweet tooth with these decadent caramelly bites.

Author:

Elizabeth | The Plant-Based Catholic

Serves:

20

Prep:

60

minutes

Cook:

0

minutes

TOtal:

60

minutes

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

  1. Line a mini muffin tin with paper liners.
  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.
  3. Scoop the date paste into 1 1/2 teaspoon-sized balls. Flatten each ball into a disc shape.
  4. Melt the chocolate in a microwave-safe bowl in 30 second intervals, stirring well between each interval.
  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.
  6. Refrigerate at least 45 minutes, until chocolate is fully solid. Enjoy!