Dark Chocolate Covered Pumpkin Caramel Bites (Made with Dates)
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.
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.
Did You Make This Recipe?Mention @megans_meals_11 on Instagram or tag #megansmeals!
Share on Facebook
Pin Recipe