While the Halloween classic of chocolate peanut butter cups is all fine and well, if you are looking for something a little different, and you happen to love caramel and pumpkin pie, test out these little cups of deliciousness this year! We promise you will not regret it.

INGREDIENTS

Caramel Filling

1 cup packed soft medjool dates, pitted

1/2 cup pumpkin puree

3 Tbsp raw coconut butter

Wormed to liquid

1 tsp ginger

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp sea salt

2 tsp pure vanilla

Chocolate

3/4 cup raw cacao pwoder

3/4 cup cacao butter

1/4 cup Syrop

A pinch of Sea Salte

PREPARATION

1. To make the caramel, combine all ingredients in a food processor and process until smooth. Set aside.

2. To make the chocolate, combine all ingredients and whisk together until smooth.

3. Set out 12 PB cup tins (I use the large size, you can use smaller, but then adjust the filling measurements to your size).

4. Fill the tins 1/4 full with chocolate. Place in the freezer until set, about 10 min.

5. Take your filling, and spoon one mounded Tbsp into the center of each cup (you don't want it sticking up too far or it will poke out the top of the chocolate, so flatten it slightly.

6. Top with remaining chocolate so it is even with the top of the cups. Place in the freezer to harden for about 15 minutes, and enjoy! Store in the fridge in an airtight container.

Blog Link - https://gustavopasquini.wordpress.com/2016/08/25/healthy-raw-snacks-vegan-pumpkin-spice-caramel-cups/

Healthy Raw Snacks - Vegan Pumpkin Spice Caramel Cups

While the Halloween classic of chocolate peanut butter cups is all fine and well, if you are looking for something a little different, and you happen to love caramel and pumpkin pie, test out these little cups of deliciousness this year! We promise you will not regret it.

INGREDIENTS

1. To make the caramel, combine all ingredients in a food processor and process until smooth. Set aside.

2. To make the chocolate, combine all ingredients and whisk together until smooth.

3. Set out 12 PB cup tins (I use the large size, you can use smaller, but then adjust the filling measurements to your size).

4. Fill the tins 1/4 full with chocolate. Place in the freezer until set, about 10 min.

5. Take your filling, and spoon one mounded Tbsp into the center of each cup (you don't want it sticking up too far or it will poke out the top of the chocolate, so flatten it slightly.

6. Top with remaining chocolate so it is even with the top of the cups. Place in the freezer to harden for about 15 minutes, and enjoy! Store in the fridge in an airtight container.

Blog Link - https://gustavopasquini.wordpress.com/2016/08/25/healthy-raw-snacks-vegan-pumpkin-spice-caramel-cups/