Pumpkin Chocolate-Date Caramel Cups (Gluten-Free)
These no-bake pumpkin chocolate cups are filled with a naturally sweet date caramel and shaped into festive pumpkins. They're gluten-free, dairy-optional, and perfect for fall gatherings or Halloween treats.
Equipment
- Pumpkin-shaped silicone molds (or mini muffin tin with paper liners)
- Microwave-safe bowl
- Small spoon or offset spatula
- Mixing bowls
Ingredients
For the Chocolate Shells:
- 1¾ cups gluten-free chocolate chips semi-sweet or dark chocolate
- 1½ teaspoons coconut oil
For the Date Caramel Filling:
- 6 large Medjool dates pitted
- 2 tablespoons almond butter or sunflower seed butter for nut-free
- 1 tablespoon warm water plus more if needed
- Pinch of sea salt
Instructions
- In a microwave-safe bowl, combine 1 cup chocolate chips with 1 teaspoon coconut oil. Microwave in 20-second intervals, stirring between each, until smooth and glossy.
- Spoon a thin layer of melted chocolate into the bottom of each pumpkin mold cavity (about ½ teaspoon per cup). Tap the mold on the counter to release air bubbles. Freeze for 10 minutes.
- In a food processor, blend the pitted dates, almond butter, warm water, and sea salt on high for 30 seconds until smooth and sticky. Add more water if needed to reach a spreadable consistency.
- Once the chocolate base is firm, spoon about ½ teaspoon of date caramel into each cup. Press gently to spread evenly, keeping the caramel away from the edges.
- Melt the remaining ¾ cup chocolate chips with ½ teaspoon coconut oil using the same method. Spoon over the caramel layer to fill each cavity completely. Smooth the tops and tap to level.
- Freeze for 15 to 20 minutes until solid. Carefully unmold the pumpkin cups. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Notes
Use soft, fresh Medjool dates for the smoothest caramel. If your dates are dry, soak them in warm water for 10 minutes before blending.
For a nut-free version, substitute sunflower seed butter or tahini for the almond butter.
Add ¼ teaspoon pumpkin pie spice to the date caramel for extra fall flavor.
If you don't have pumpkin molds, use mini muffin tins lined with paper or silicone cups.
For a nut-free version, substitute sunflower seed butter or tahini for the almond butter.
Add ¼ teaspoon pumpkin pie spice to the date caramel for extra fall flavor.
If you don't have pumpkin molds, use mini muffin tins lined with paper or silicone cups.
Tried this recipe?Let us know how it was!