Date caramel is super easy to make and instantly becomes a seasonal treat when mixed with pumpkin purée. While you can use date caramel for various snacks – fruit and vegetable dip, spread for toast, topping for oatmeal – this recipe takes the decadent route and uses the sticky-sweet dip as a filling for buttercups! Some chopped nuts are also added for a nice crunch but you can also add cacao nibs or shredded coconut.
Salted Pumpkin Caramel Cups [Vegan]
For the Butter Cups:
- 1 batch of salted pumpkin caramel (recipe below)
- 3 vegan dark chocolate bars or a one 10-ounce bag of vegan dark chocolate chips
- 1-2 teaspoons coconut oil (optional)
- 1/3 cup chopped peanuts or almonds
- Sea salt, for sprinkling (optional)
For the Salted Pumpkin Caramel:
- 1 1/2 cups dates, soaked in hot water for 10 minutes and drained
- 1/4 cup pumpkin purée
- 1 tablespoon almond butter
- 1-2 tablespoons non-dairy milk, if needed
- 1 teaspoon vanilla extract
- 1/4-1/2 teaspoon sea salt
- 1 teaspoon pumpkin pie spice, plus 1/4 teaspoon extra cinnamon
To Make the Salted Pumpkin Caramel:
- Add all ingredients to your high-speed blender or food processor. Blend until smooth, stopping and scraping the sides down periodically.
To Make the Buttercups:
- Melt chocolate and optional coconut oil using the double boiler method.
- Spoon some chocolate into paper muffin cups and tilt/turn the cup so the chocolate goes up the sides. Place in a muffin pan and pop in the freezer for 5 minutes or until set.
- Spoon in a tablespoon of caramel dip and top with nuts. Cover with more chocolate.
- When all cups are filled, place in the refrigerator or freezer to set. Sprinkle with course sea salt if desired. Serve.
Store in the refrigerator or freezer.