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These Dark Chocolate Covered Pumpkin Caramel Bites are made with sweet date-based pumpkin caramel and coated in rich dark chocolate for the perfect fall treat. Easy to make, naturally sweetened, and irresistibly gooey—an ideal no-bake dessert for pumpkin and caramel lovers.
These Pumpkin Caramel Bites are little gems of indulgence—rich, glossy dark chocolate wrapped around a luscious date caramel blended with pumpkin, peanut butter, and a touch of maple. A sprinkle of sea salt pulls everything together, giving each bite that perfect mix of sweet, creamy, and slightly salty. They’re satisfying, delicious, and the kind of treat you’ll want to keep stocked in your fridge at all times!
Why You’ll Love These Indulgent Treats
- Naturally sweetened & better-for-you – The caramel is made from dates giving you a nutrient-rich treat that still tastes decadent.
- Perfect flavor balance – Dark chocolate, pumpkin, peanut butter, and sea salt come together for a salty-sweet, ultra-satisfying bite.
- Easy to make – Just blend, assemble, and freeze—no cooking required.
- Great for meal prep – Make a batch of 20+ bites and keep them chilled for a grab-and-go treat all week.
- Freezer-friendly – These store incredibly well and taste amazing straight from the fridge or freezer.
- Versatile treat – Enjoy them as a midday snack, after-dinner sweet, fall dessert board addition, or a healthier candy alternative.
Ingredients
- Medjool dates
Pitted and briefly soaked in hot water to soften. These create the rich, naturally sweet “caramel” base. - Peanut butter
Adds creaminess and a subtle nutty flavor that pairs perfectly with pumpkin and chocolate. - Pumpkin purée
Brings seasonal warmth and moisture to the caramel mixture, giving each bite a delicious pumpkin twist. - Maple syrup
A natural sweetener that enhances the caramel flavor and helps everything blend smoothly. - Sea salt
Just a pinch adds balance and brings out the rich caramel and chocolate flavors—plus a little extra for sprinkling on top. - Dark melting chocolate
Used for coating the bites. Choose a smooth, high-quality dark chocolate for the best flavor and finish.
Kitchen Tools Used
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Step By Step Instructions
Make the Pumpkin Caramel
Start by preparing the pumpkin date caramel. Soak the dates in hot water for 5–10 minutes to soften, then drain well. Add them to a food processor along with the peanut butter, pumpkin purée, maple syrup, and a pinch of sea salt. Blend until smooth, creamy, and fully combined
Prep the Chocolate & Assemble Pumpkin Caramel Bites
Melt the dark chocolate according to package directions. Add a thin layer of melted chocolate to the bottom of each cup in a silicone muffin pan, gently tapping the pan to spread it evenly. Spoon about 1 tablespoon of the pumpkin caramel into each cup, then cover with more melted chocolate. Sprinkle with flaky sea salt, if desired. Freeze for 15–20 minutes, or until the bites are fully set.
Serve & Enjoy!
Once the bites are fully set in the freezer, pop them out of the silicone muffin pan and transfer them to an airtight container. This recipe makes about 22 bite-sized treats, perfect for snacking, sharing, or adding to a dessert spread.
For best texture and freshness, keep the bites stored in the fridge—they stay deliciously soft inside and perfectly snappy on the outside!
Recipe Tips
- Use soft dates: If your dates feel dry or firm, don’t skip the soaking step—soft dates blend into a smoother, creamier caramel.
- Blend until silky: The caramel mixture should be thick, smooth, and spreadable. If needed, scrape down the sides of the food processor and blend again.
- Don’t skip the sea salt: A light sprinkle on top enhances the caramel flavor and balances sweetness.
- Use a silicone muffin pan: This makes removing the bites SO easy without breaking or cracking the chocolate.
- Choose your chocolate: Dark chocolate balances the sweetness beautifully, but milk or semi-sweet chocolate also work.
Storage
Store your pumpkin caramel bites in an airtight container in the refrigerator for up to 1–2 weeks. The chocolate stays firm, the pumpkin-date caramel stays soft and fudgy, and they hold their shape perfectly when chilled. Store in the freezer for up to 3 months and let them sit at room temperature for a few minutes before enjoying.
Explore More Better For You Snacks
- Protein Pumpkin Muffins
- Healthy Cookie Dough Balls
- Healthier Homemade Peanut Butter Cups with Dark Chocolate
- Gluten Free Pumpkin Muffins
Dark Chocolate Covered Pumpkin Caramel Bites (Made with Dates)
Equipment
- Silicone Mini Muffin Pan
Ingredients
- 8-9 dates pitted and soaked in hot water for 5-10 minutes
- ¼ cup peanut butter
- ¼ cup pumpkin puree
- 2 tbsp maple syrup
- ¼ tsp sea salt plus more for sprinkling on top
- 160 g dark melting chocolate
Instructions
- Soak the dates in hot water for 5–10 minutes to soften, then drain well. Add the dates to a food processor along with the peanut butter, pumpkin purée, maple syrup, and a pinch of sea salt. Blend until smooth and creamy.
- Melt the dark chocolate according to package directions. Add a thin layer of melted chocolate to the bottom of each cup in a silicone muffin pan, gently tapping the pan to spread it evenly.
- Spoon about 1 tablespoon of the pumpkin caramel into each cup, then cover with more melted chocolate. Sprinkle with flaky sea salt, if desired. Freeze for 15–20 minutes, or until the bites are fully set.
Notes
- Silicone pans recommended: Using a silicone mini muffin pan makes it effortless to pop the bites out once they’re frozen.
- Don’t skip the sea salt: A light sprinkle on top enhances the caramel flavor and balances sweetness.
- Texture: These bites stay soft and fudgy on the inside with a snappy chocolate shell—keep them chilled for the best bite.
- Yield: Depending on the size of your muffin cups, the recipe makes about 22 bites.
- Storage: Store in the fridge for the best texture, or freeze for long-term storage.
