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Pumpkin Caramel Chocolates

Decadent Pumpkin Caramel Chocolates You’ll Love to Make

Delight in these delicious Pumpkin Caramel Chocolates that cater to vegan, gluten-free, and dairy-free diets, perfect for Halloween or any treat craving.
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 chocolates
Course: Dessert
Cuisine: American
Calories: 80

Ingredients
  

For the Chocolate Shell
  • 8 ounces Vegan Chocolate Choose high-quality for best flavor.
For the Pumpkin Filling
  • 1 cup Pumpkin Puree Use pure pumpkin for best flavor.
  • 1/2 cup Coconut Cream Can substitute with nut cream.
  • 1/4 cup Maple Syrup Agave syrup or coconut sugar can be used.
For the Spices
  • 1 teaspoon Cinnamon Adjust according to taste.
  • 1/2 teaspoon Nutmeg Provides a lovely fall flavor.

Equipment

  • Double Boiler
  • Mixing Bowl
  • Whisk
  • Spatula
  • Chocolate molds

Method
 

Step-by-Step Instructions
  1. Melt chocolate using a double boiler, stirring consistently for about 5-7 minutes until fully melted and smooth.
  2. Coat molds halfway with the warm chocolate, tap to remove air bubbles, and let set for about 10-15 minutes.
  3. Prepare filling by mixing pumpkin puree, coconut cream, maple syrup, cinnamon, and nutmeg in a bowl for 2-3 minutes.
  4. Fill molds with pumpkin filling, smoothing the surface with a spatula.
  5. Seal molds with remaining melted chocolate until the filling is fully enclosed.
  6. Chill in the refrigerator for at least 45 minutes until chocolate is set.
  7. Unmold chocolates gently by flexing the mold and pushing them out carefully.

Nutrition

Serving: 1chocolateCalories: 80kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 3gMonounsaturated Fat: 1gSodium: 5mgPotassium: 50mgFiber: 1gSugar: 6gVitamin A: 2500IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Store in an airtight container in the refrigerator for up to two weeks or freeze for up to three months. Thaw in the fridge before serving.

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