Pumpkin Pie Caramel Bites
I am SO EXCITED to share this recipe with you! I found this recipe for Pumpkin Caramels and tucked it away in my Pinterest pages for a “later day”. I found the recipe again yesterday and decided to give it a try, making a few very small modifications to suit my preferences and ingredients on hand.
Oh. My. Goodness!
These taste like little bites of pumpkin pie. No kidding! Here’s why I love them: They are the perfect bite size fall treat. They are made with only a few, REAL ingredients. SO quick and easy! They have no added sugar–Don’t get me wrong they are plenty sweet! Did I mention they taste like little bites of pumpkin pie?!
Actually, they’d be the perfect dessert to bring to holiday get-togethers, especially if you have friends with different dietary restrictions. They’re vegan, dairy and gluten free! Enjoy!
Pumpkin Pie Caramel Bites
(original recipe, Pumpkin Caramels by Minimalist Baker)
Ingredients:
12 oz medjool dates, pitted (if not moist and sticky, soak in hot water 10 mins then drain thoroughly).
2 TBS pumpkin puree
1 tsp cinnamon
2 TBS melted coconut oil
1/4 tsp sea salt
unsweetened coconut flakes
- Add dates to the food processor and mix until a ball forms. Add pumpkin puree, cinnamon, salt and mix.
- While mixing, stream in melted coconut oil until a paste forms, scraping down sides as needed. Dana, at the Minimalist Baker recommends adding 1-2 TBS of hot water if ingredients don’t mix–I didn’t have any problem getting it to mix).
- Transfer mixture to freezer for a minimum of 2 hours (I left mine overnight) to allow for easy handling.
- Once set, remove from freezer, scoop out by rounded tablespoonful and roll into ball. Roll ball in shredded coconut. (Original recipe calls for roasted pepitas which sounds delicious too)!
- Keep in the freezer, they don’t harden.