Desserts

September 23, 2021

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.

Plant-Based Pumpkin Spice Caramel Cups

Plant-based caramel?! Yes, it's true, and it's so much easier than you think.

What's the secret? Dates.

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!

Plant-Based Pumpkin Spice Caramel Cups

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

Plant-Based Pumpkin Spice Caramel Cups

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.

Plant-Based Pumpkin Spice Caramel Cups Ingredients

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 1/2 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!

Plant-Based Pumpkin Spice Caramel Cups

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.

Related Recipes

Love these pumpkin spice caramel cups? Try my pumpkin spice latte granola and my pumpkin spice latte pie next!

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

Serves:

20

Prep:

60

min

cook:

0

min

total:

60

min

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!

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography