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 cozy night in, but be warned - the pumpkin caramel is dangerously addictive!
Ingredients:
For the chocolate:
1/4 cup Aduna Super-Cacao Powder
1/2 cup coconut oil, melted
1/2 tsp vanilla extract
1 tbsp maple syrup
pinch sea salt
For the filling:
1/2 cup maple syrup
1/3 cup smooth almond butter
1/3 cup coconut oil
3 tbsp pumpkin puree
2 tsp vanilla extract
1 tsp mixed spices
1/4 tsp sea salt
Method:
Mix all the chocolate ingredients together in a bowl until smooth. Pour a small amount (1-2 teaspoons) into each case mold to create the bottom of the chocolate cup. Place them in the freezer to set whilst you make the filling.
To make the filling, whisk together all the filling ingredients in a saucepan over a medium-low heat until smooth and silky. Remove from the heat and leave to cool for 15-20 minutes (during the cooling process the caramel should also thicken up).
Remove the cases from the freezer and place a small dollop of pumpkin caramel in the centre of each chocolate cup. Cover with more raw chocolate until the cases are full.
Place them back into the freezer for roughly 30 minutes until the chocolate is completely solid.
Enjoy!
Recipe by Happy Skin Kitchen
