Salted Pumpkin Caramel Dark Chocolate Cups – Vegan and Gluten Free

Salted Pumpkin Caramel Cups - Vegan and Gluten Free

There are plenty of everyday ways to enjoy my recent Salted Pumpkin Caramel Dip recipe, such as a dip for apples, a topping for oatmeal, or even a really tasty addition to a simple banana almond milk smoothie (yes!). With Halloween just around the corner, however, I wanted to share a more decadent way to utilize my pumpkin and spice laced date caramel: as a sweet and sticky filling in a rich chocolatey cup!

pumpkin-caramel-cups

These cups are a simple way to get all your favorite sweet flavors in one deliciously messy bite. Dark chocolate, crunchy peanuts, pumpkin, caramel, and warm spices. No tricks in this kinder treat… they’re gluten free, vegan, and can even be made sugar free and nut free (see my suggestions below the recipe). Even more spooktacular is that you can whip these up in no time at all; blend up your caramel, melt some chocolate, and you’re good to go!

These cups have been in high demand this week at our house, hope you enjoy them as much as we have!

Makes 6 – 12 cups depending on size

Salted Pumpkin Caramel Dark Chocolate Cups – Vegan & Gluten Free

  • 1 batch of my Salted Pumpkin Caramel Dip*
  • 3 vegan dark chocolate bars or a 10 oz bag of vegan dark chocolate chips **
  • 1 -2 tsp coconut oil, optional
  • 1/3 cup chopped peanuts or almonds
  • sea salt for sprinkling, optional
  • paper muffin cups or candy molds

Instructions:

Melt chocolate and optional coconut oil using the double boiler method (I place an oven safe bowl inside a larger pot filled with several inches of water and heat over low-medium). Spoon some chocolate into the paper 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 fridge or freezer to set. Sprinkle with course sea salt if desired. Store in the fridge or freezer.

*For the stickiest, thickest caramel, use little to no almond milk. I found that a food processor was the easiest way to get the caramel smooth without much extra liquid. I also added a tablespoon of unrefined coconut oil for a rich buttery taste, since this is a treat after all!

**To make these cups completely refined sugar free, you can use baker’s unsweetened chocolate and add a bit of maple syrup, or leave it out if you don’t mind an intense bitter chocolate. Alternatively you can mix equal parts of unrefined coconut oil and cacao powder and sweeten with maple syrup to use instead of the chocolate bar or chips (I would try 1/2 cup coconut oil, 1/4 cup cacao powder and 2 tbsp of maple syrup to start with).

To make the cups nut free, try subbing sunflower seed butter, nut free peanut butter alternative, tahini, or coconut oil for the almond butter in the dip. Leave out the chopped nuts from the cups or substitute coconut flakes, pumpkin seeds, or crushed up pretzels.

 

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