Indulge in the decadent combination of gooey pumpkin pie caramel nestled in a grain-free almond crust. These Paleo Vegan Pumpkin Pie Caramel Cups are perfect for satisfying your sweet cravings while adhering to a vegan and paleo lifestyle.
Ingredients: 1 cup dates, pitted. 1 cup canned pumpkin puree. 1/2 cup coconut milk. 1/4 cup almond butter. 2 tsp pumpkin pie spice. 1/4 tsp sea salt. 1 cup almond flour. 1/4 cup coconut oil, melted. 1 tbsp maple syrup. 1/2 tsp vanilla extract. 1/4 cup chopped pecans optional, for topping.
Instructions: In a food processor, blend dates, pumpkin puree, coconut milk, almond butter, pumpkin pie spice, and sea salt until smooth to make the pumpkin pie caramel filling. In a bowl, mix almond flour, melted coconut oil, maple syrup, and vanilla extract until it forms a dough-like consistency. Press the dough evenly into the bottom and sides of silicone cupcake molds, creating small cups. Pour the pumpkin pie caramel filling into each cup, filling them almost to the top. Optional: sprinkle chopped pecans on top of each cup for added crunch. Place the filled cups in the freezer for 1-2 hours, or until firm. Once firm, remove the cups from the molds and serve chilled.
Prep Time: 20 minutes
Cook Time: 0 minutes
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