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:

  1. 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:

  1. Melt chocolate and optional coconut oil using the double boiler method.
  2. 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.
  3. Spoon in a tablespoon of caramel dip and top with nuts. Cover with more chocolate.
  4. 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.