As far as raw treats go, these chocolate caramel pumpkin cups are definitely up there with some of our favourites. Oozing with a soft gooey centre, they're completely vegan and refined sugar free (but you would never guess). Whip up for the perfect Halloween themed treat or for a cosy night in, but be warned - the pumpkin caramel is dangerously addictive!
Ingredients
For the chocolate:
- ¼ cup Aduna Super-Cacao Powder
- ½ cup coconut oil, melted
- ½ tsp vanilla extract
- 1 tbsp maple syrup
- Pinch sea salt
For the filling:
- ½ cup maple syrup
- ⅓ cup smooth almond butter
- ⅓ cup coconut oil
- 3 tbsp pumpkin purée
- 2 tsp vanilla extract
- 1 tsp mixed spices
- ¼ tsp sea salt
Method
- Mix all the chocolate ingredients together in a bowl until smooth.
- Pour 1–2 teaspoons into each case mould to create the bottom layer. Place in the freezer to set while you make the filling.
- To make the filling, whisk all filling ingredients in a saucepan over medium-low heat until smooth and silky.
- Remove from the heat and leave to cool for 15–20 minutes – the caramel will thicken as it cools.
- Remove the cases from the freezer and place a small dollop of pumpkin caramel in the centre of each chocolate cup.
- Cover with the remaining chocolate mixture until the cases are full.
- Return to the freezer for about 30 minutes until completely solid.
Enjoy!
Recipe by Happy Skin Kitchen
