These healthy pumpkin caramels are paleo friendly, gluten free, dairy free and low in added sugar. This is an easy caramel recipe with a creamy pumpkin caramel filling that's coated in dark chocolate and topped with cinnamon. It's the perfect no-bake fall dessert!
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.
Here's what you need to know:
- paleo friendly
- dairy free - no cream
- 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 - made with real, whole food ingredients
- no-bake - don't require any baking or boiling to make the filling
These healthy pumpkin caramels are super easy to make and have a delicious pumpkin spiced filling. They're just what you need for a healthy, no-bake fall treat.
Here's a list of what you need to make these low carb pumpkin caramels:
- 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
No substitutions have been tested for this pumpkin caramel recipe. But, if you make a substitution I'd love to know the results in the comments below.
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.
Make the Filling
First, line an 8" x 4" baking pan with foil or parchment and set aside. A larger loaf pan will work, the caramels will just be flatter.
Next, make the caramel pumpkin filling. Melt the cacao butter on the stove top, over low heat. Once melted, remove from heat and mix in the almond butter, pumpkin, honey and vanilla. Stir until well combined.
Then, add in the collagen, cinnamon and salt. Mix until well combined.
Pour the filling into the lined baking pan.
Freeze the filling overnight, or for at least 4 hours. This step is crucial, otherwise the filling will be hard to cut and dip in melted chocolate.
Dip in Dark Chocolate
Make the chocolate coating by placing the chocolate and coconut oil in a small sauce pan and melting on the stove top, over low heat.
While the chocolate is melting, cut the pumpkin caramel filling to desired size. I cut the caramel into 24 pieces.
One at a time, dip the caramel filling into the melted chocolate. Place the dipped caramel onto a lined baking sheet to set. Tip: 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 full coated. Use the fork to retrieve the caramel. Let excess chocolate drip off, then place the caramel on the baking sheet.
Once all of the caramels have been dipped, drizzle any remaining chocolate over the tops of the caramels and add a pinch of cinnamon.
These paleo pumpkin caramels soften at room temperature. They need to be stored in the fridge or freezer. Personally, I prefer them straight from the freezer.
Place the caramels in an air-tight container or baggie and keep in the fridge for up to one week or the freezer for up to two months.
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.
In this recipe, I used vanilla collagen from Ancient Nutrition. (Use my coupon code "bakeitpaleo" to get a discount on any purchase.)
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.
Are these healthy pumpkin caramels?
Yes! These are healthy caramels because they use real, whole food ingredients and are low in added sugar. No preservatives, no vegetable oils or hydrogenated oils, no artificial flavorings or coloring. Just pure and simple ingredients!
More Canned Pumpkin Recipes
Looking for more paleo recipes using canned pumpkin puree? Check these out:
Healthy pumpkin caramels with a creamy caramel filling that's dipped in dark chocolate. Paleo, gluten free, dairy free and low in added sugar.
Pumpkin Caramel Filling
- 1 oz cacao butter
- ½ cup almond butter (just dry roasted almonds)
- ½ cup pumpkin puree
- 1 Tbsp raw honey
- 1 tsp vanilla extract
- ⅓ cup collagen peptides (34g)
- 1 tsp cinnamon
- ⅛ tsp salt
Dark Chocolate Coating
- 4 oz dark chocolate (I used 85% dark)
- 2 tsp coconut oil
- Line an 8" x 4" baking pan with foil or parchment, set aside.
- Melt cacao butter* and combine with almond butter, pumpkin puree, honey and vanilla.
- Add in collagen, cinnamon and salt. Mix until well combined
- Pour pumpkin filling into lined baking pan, using a spatula to smooth the mixture into a nice, even layer.
- Freeze the filling overnight or for at least 4 hours.
- Make the chocolate coating by melting dark chocolate and coconut oil in a small sauce pan, over low heat on the stove top.
- While the chocolate is melting, grab the pumpkin caramel filling from the freezer. Cut to desired size.
- Dip the caramel filling into the melted chocolate. Place the caramels on a lined baking sheet to set.
- Drizzle any remaining chocolate over the caramels and top with extra cinnamon (optional).
- Store in fridge or freezer.
*I melted the cacao butter on the stove top, over low heat in a small sauce pan. I then used the sauce pan as my mixing bowl to combine all of the filling ingredients.