Healthy Pumpkin Caramels (Paleo)

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These healthy pumpkin caramels have a creamy pumpkin and almond butter filling that's coated in dark chocolate. They are the perfect no-bake fall dessert - paleo, gluten free and dairy free!

Top down view of caramels decorated with pumpkin seeds and pumpkin pie spice.

I love pumpkin and I love caramels...so why not combine the two?!

These creamy pumpkin caramels have a deliciously spiced pumpkin filling that's coated in dark chocolate and topped with a pinch of cinnamon. Plus they're easy to make (no baking the caramel) and lower in sugar than your traditional caramel recipe.

Why You'll Love these Pumpkin Caramels

paleo friendly - made with simple, wholesome ingredients you can feel good about.
dairy free - no cream or condensed milk
low in added sugar - only sweetened with a little honey
protein packed - contains almond butter and collagen, both adding a good dose of protein to these caramels
healthy - no corn syrup or artificial flavorings
no-bake - don't require any baking or boiling to make the filling

Bite of a caramel to show the inside texture.

Ingredients

You can find the full recipe for these low carb pumpkin caramels in the recipe card below, but here's an overview of the ingredients you'll need:

cacao butter - for texture purposes. I use this ingredient in everything from homemade fudge to protein bars and energy bites.
almond butter - or any nut/seed butter
pumpkin puree - because these are pumpkin caramels
raw honey - or maple syrup for sweetness
vanilla extract - for flavor
collagen peptides - for texture and to add a boost in protein
cinnamon - for flavor
salt - to enhance the flavors
dark chocolate - to coat the caramels
coconut oil - to thin the chocolate topping and make dipping easier

How to Make Pumpkin Caramels

I promise, these pumpkin caramels are SO easy to make! No cooking the caramel filling to a specific temperature or using a food processor to blend the necessary ingredients. All you need is a mixing bowl (or pot) and a spatula. Here are the steps:

First, line an 8x4 inch loaf pan with parchment and set aside. A larger loaf pan will work, the caramels will just be flatter.

Combine the almond butter, pumpkin, cacao butter, honey and vanilla. Stir until well combined.

Mix in the collagen, cinnamon and salt.

Caramel spread into a lined 8x4 inch loaf pan, ready to freeze.

Pour the mixture into your lined loaf pan, then place it in the freezer overnight.

Dipping the frozen and cut caramel in the dark chocolate.

Melt the chocolate and coconut oil. Cut the frozen caramels into bite-sized pieces and dip them in the melted chocolate.

Once all of the caramels have been dipped, drizzle any remaining chocolate over the tops of the caramels and add any toppings (I added pumpkin seeds and cinnamon).

Storage

These paleo pumpkin caramels soften at room temperature, so they need to be stored in the fridge or freezer. Personally, I prefer them straight from the freezer.

Place the caramels in an airtight container or baggie and keep in the fridge for up to one week or the freezer for up to two months.

Tips and Tricks

Let the caramels freeze overnight: this makes sure the caramels are fully set and easier to dip in chocolate. They will get soft as they come to room temp, so work quickly.
Dipping in dark chocolate: I find dipping the caramel easiest to do with a fork. Drop the caramel into the melted chocolate, then rotate it with your fork until fully coated. Use the fork to retrieve the caramel. Let excess chocolate drip off, then place the caramel on the lined baking sheet.
Toppings: drizzle extra chocolate over the caramels and top with pumpkin seeds and cinnamon for a decorated look. Some other topping options include flaked salt, cacao nibs, bee pollen or festive sprinkles.

Frequently Asked Questions

Do I have to use cacao butter?

The cacao butter is used to help solidify the pumpkin filling. Without it, the filling will be much softer and harder to work with. The best substitutions for cacao butter are coconut butter or coconut oil. A few things to note: coconut butter is slightly gritty, so will change the texture of the pumpkin filling. Coconut oil isn't as solid as cacao butter, so will make for a softer filling.

Do I have to add collagen?

Collagen is added for texture (it slightly thickens the filling) and to increase the protein content. I don't recommend omitting this ingredient, but if you have to make a substitution then the best option would be replacing it with a protein powder.

What texture do the caramels have?

The texture of these pumpkin caramels varies depending on the temperature in which they are stored at. Frozen, they have a chewy texture. As they warm, their texture becomes softer and creamier; similar to a thick nut butter.

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