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2 stacked pumpkin caramels

Healthy Pumpkin Caramels (Paleo)

  • Author: Katie
  • Prep Time: 10 minutes
  • Freeze Time: 4 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours 10 minutes
  • Yield: 24 caramels 1x


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

Dark Chocolate Coating

  • 4 oz dark chocolate (I used 85% dark)
  • 2 tsp coconut oil


  1. Line an 8" x 4" baking pan with foil or parchment, set aside.
  2. Melt cacao butter* and combine with almond butter, pumpkin puree, honey and vanilla.
  3. Add in collagen, cinnamon and salt.  Mix until well combined
  4. Pour pumpkin filling into lined baking pan, using a spatula to smooth the mixture into a nice, even layer.
  5. Freeze the filling overnight or for at least 4 hours.
  6. Make the chocolate coating by melting dark chocolate and coconut oil in a small sauce pan, over low heat on the stove top.
  7. While the chocolate is melting, grab the pumpkin caramel filling from the freezer.  Cut to desired size.
  8. Dip the caramel filling into the melted chocolate.  Place the caramels on a lined baking sheet to set.
  9. Drizzle any remaining chocolate over the caramels and top with extra cinnamon (optional).
  10. 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.