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.

Healthy Pumpkin Caramels (Paleo)

Description

Healthy pumpkin caramels with a creamy caramel filling that's dipped in dark chocolate. Paleo, gluten free, dairy free and low in added sugar.

Ingredients

Scale

Pumpkin Caramel Filling

1/2 cup almond butter (just dry roasted almonds)
1/2 cup pumpkin puree
18 g cacao butter, melted (about 2 Tbsp)*
1 Tbsp raw honey
1 tsp vanilla extract
1/3 cup collagen peptides (28g)
1 tsp cinnamon
1/8 tsp salt

Dark Chocolate Coating

2/3 cup dark chocolate chips (about 4oz)
2 tsp coconut oil

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Instructions

Line an 8x4 inch loaf pan with parchment paper, set aside.
In a small bowl or saucepan, combine the almond butter, pumpkin puree, cacao butter, honey and vanilla.
Add in the collagen, cinnamon and salt. Mix until well combined
Pour the mixture into your lined loaf pan. Use a spatula to smooth the mixture to the edges.
Place the caramel in the freezer and freeze overnight, or for at least 8 hours.
Make the chocolate coating by melting the dark chocolate and coconut oil in a small saucepan, over low heat on the stovetop.
While the chocolate is melting, grab the pumpkin caramel from the freezer and cut it to desired size. (I cut mine into 24 bite-sized pieces.)
Dip the caramel fillings into the melted chocolate. Place the caramels on a lined baking sheet to set.
Optional: Drizzle any remaining chocolate over the caramels and add any desired toppings.
Store in the fridge or freezer.

Notes

*I melted the cacao butter on the stovetop, over low heat in a small saucepan. I then used the saucepan as my mixing bowl to combine all of the filling ingredients. You're welcome to use the microwave instead.