Print Friendly

What’s halloween without a little treat, right? These Salted Pumpkin Caramels are the ultimate feel good treat.

Man holidays are so much more fun with little ones running around and bringing the magic and excitement to them. I am so excited to be in Hawaii right now spending Halloween with my sister, brother-in-law and of course, my niece Mila! We are all dressing up as a witch family (#3yearoldgoals) –  stay tuned on Instagram– I promise to share a pic in our ridiculous costumes.

I will definitely be sneaking a twix or two… but If digging into your kids’ treat bags leaves you feeling less than stellar, or the cravings continue long after the supply has dwindled, I’ve got a perfectly indulgent treat for you that won’t leave you in a sugar crash. No added sugar and packed with iron, fiber and flavor rich ingredients to nourish your body and your soul, I give you these Salted Pumpkin Caramel Bites.

Sound too good to be true? Lucky for you, they’re not. And they only take about 10 minutes. Also…I’ve tested them, and these ones are kid approved too!

Hope you all have a fun filled Halloween, whatever that means for you and let me know if you try these treats out!

Salted Pumpkin Caramels

Ingredients

  • 1 cup cashews, raw
  • 2 Tbsp coconut oil
  • 2 Tbsp pumpkin puree (Try one of these recipes to use up extra pumpkin puree!)
  • ½ tsp vanilla
  • ½ tsp pumpkin pie spice
  • ¾ cup medjool dates, pitted and pulled in half
  • Pinch of coarse salt, to taste
  • Top with toasted pumpkin seeds and/or sea salt
  • Optional: maple syrup to sweeten. (Try it without first! The dates add a nice light sweetness.)

Directions

  1. Place cashews, coconut oil, pumpkin puree and vanilla into a food processor and blend until smooth, approx 3-4 minutes (there may still be some small chunks or cashews).
  2. Add pumpkin pie spice and dates and blend until smooth, another 2-3 minutes or so.
  3. Use rubber candy molds or line a loaf pan with parchment paper and spoon the mixture in. If using the loaf pan, flatten the top with a spatula. Top with pumpkin seeds and a pinch of coarse salt. Cover with plastic wrap and place in the freezer to harden for an hour. Pop out of the candy molds or if in the loaf pan, cut into bite sized pieces and enjoy!

Note: store in the fridge or freezer. Coconut oil melts at room temperature so caramels become quite soft it left out. You can still pack these for snacks on the go but note they soften quite a bit so pack/wrap accordingly!

Enjoy!
xo Lindsay

SHOP THE POST

LIKE THIS RECIPE? SHARE IT WITH SOMEONE YOU KNOW WILL LOVE IT TOO!

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Footer Opt in

SUBSCRIBE FOR FREE RECIPES AND NUTRITION TIPS STRAIGHT TO YOUR INBOX!

Powered by ConvertKit
Facebooktwittergoogle_plusredditpinterestlinkedinmail

Pin It on Pinterest

Share This