If you know me, you know that I love fall and I ABSOFREAKINLUTELY love Pumpkin!!! I also love desserts just as much (probably even more). That is why these all-natural pumpkin caramels are my new fav!
I am constantly on the lookout for healthy desserts. The less sugar the better. That is why dates are one of my favorite foods! I like to think of them as nature’s candy.
Dates are full of fiber, iron, potassium, and B-vitamins. They also contain vitamins A, K, and the list goes on. They provide many health benefits including protecting cells from free radicals, helping to prevent stroke, coronary heart disease and the development of cancers.
Obviously, keep in mind that you should have everything in moderation. Too many dates can provide your body with too much fructose.
A few Saturdays ago we received some small pumpkins in our CSA. I was on one of my favorite food blogs looking for pumpkin recipes when I came across this recipe for Pumpkin Caramels that are also vegan! Win-Win!
The recipe is amazing, easy to make, and only requires a few ingredients with no added sugar! I just had to share with all of you! My husband even says it tastes like a small pumpkin pie with the pumpkin seeds acting as the crust! Enjoy!
- 12 ou. (~1 1/4 C packed) medjool dates, pitted
- 2 Tbsp pumpkin puree
- 1 tsp pumpkin pie spice
- 2 Tbsp melted coconut oil
- 1/2 tsp sea salt
- 1/2 c raw pumpkin seeds
- 1. Preheat oven to 350 and place raw pumpkin seeds on a baking sheet. Bake seeds for 5-7 minutes, or fragrant and a little toasty. Remove and set off to the side.
- 2. Add dates to a food processor and mix until a ball forms. Then add in pumpkin puree and pumpkin pie spice and mix.
- 3. While mixing, stream in melted coconut oil until a paste forms, scraping down sides as needed. If it won’t mix, add 1-2 Tbsp hot water. Taste and adjust spices as needed.
- 4. Transfer mixture to the freezer to chill/harden for at least 2 hours. You want it to be tacky enough to allow for handling and rolling into balls.
- 5. Once set, remove date caramel from freezer and scoop out rounded Tablespoons and roll between your palms to form a ball. Roll in pumpkin seeds to coat and sprinkle the tops with sea salt. Place on a parchment lined baking sheet or plate and pop back in the freezer to set.
- Keep these in the freezer for freshness - they won’t harden. Enjoy straight from the freezer.