These are such an easy and incredible delicious treat! I love how simple they are and yet utterly delicious! The pumpkin caramel is just so scrumptious I had to stop myself to eat straight out the pan with a spoon!
Raw Pumpkin Caramel Cups
These chocolately treats are perfect for the colder months, and ideal with a cup of tea and a cosy blanket.
- 1/2 cup of coconut oil (melted)
- 1/4 cup of Aduna raw cacao powder
- 1/2 teaspoon of vanilla extract
- 1 tablespoon of maple syrup
- pinch of sea salt
- For the pumpkin caramel filling
- 1/2 cup maple syrup
- 1/3 cup runny and smooth almond butter
- 1/3 cup of coconut oil
- 3 tablespoons of pumpkin puree
- 2 teaspoons of vanilla extract
- 1 teaspoons of spice mix
- 1/4 teaspoon sea salt
Mix the coconut oil, raw cacao powder, vanilla, maple syrup, and sea salt together in a bowl to make the raw chocolate cups.
Pour a small amount of chocolate (1-2 teaspoons) into each case mold to create the bottom of the cup.
Place them in the freezer to set while you are making the filling.
In a small pan, vigorously whisk together the maple syrup, almond butter, coconut oil, pumpkin puree, vanilla, spice mix, and sea salt over medium-low heat until smoot and silky.
Remove from heat and let it cool onto one side for 15-20 minutes. During the cooling process the caramel should also thicken up.
Place a small dollop of pumpkin caramel onto the center of each cup. Top with more raw chocolate until the cases are full.
Place them back into the freezer for roughly ½ hour until the chocolate is completely solid.