Salted Caramel Pumpkin Cups
Don't get me wrong, peanut butter cups are delicious, but I am obsessed with these Salted Caramel Pumpkin Cups! The filling is so creamy and rich that pairs so well with the chocolate and sea salt. Trust me when I say adding pumpkin to your caramel sauce is a fabulous idea! These cups are a fun, easy treat to make for the season that everyone will enjoy!
Equipment
- 12 muffins cups
- small sauce pan
Ingredients
- 1 cup coconut cream(full fat from the can with no liquid part)
- 1/2 cup coconut sugar
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1/4 tsp salt
- 9 oz chocolate chips(plus 1 tsp coconut oil for melting)
- 1 tsp coconut oil
- Sea salt flakes
Instructions
- In a small sauce pan over medium heat, add the coconut cream, coconut sugar, and pumpkin puree. When it starts to bubble a lot, turn the heat down to low and let simmer for 15-20 minutes while stirring frequently.
- When the caramel has thickened a lot, take it off the stove and mix in the vanilla extract and salt. Let the caramel cool for a few minutes.
- Melt the chocolate chips with the coconut oil in either a double boiler or in the microwave for 30 seconds increments.
- In 12 muffin cups, add a spoonful of chocolate to each and spread some of the chocolate up the sides a little. Place the cups in the fridge for a few minutes to set.
- Take the cups out of the fridge and the add a spoonful of pumpkin caramel to each cup leaving some space between the edges.(You want to have a slightly thick layer of chocolate on the sides of the cups or the caramel will squish out.)
- Pour a couple spoonful's more of the melted chocolate on top. Place the cups back in the fridge to set.
- Take the cups back out of the fridge and top with some sea salt flakes and enjoy!