Pumpkin Spiced Date Caramels
Sooo you may have noticed that there are not a lot of dessert posts on this blog, that is because generally speaking desserts aren’t super healthy. It makes me crazy when I see “healthy” blogs loaded with dessert items. I mean I get it, healthy people eat dessert too, but come on you still can’t eat a cake a week (even if it is vegan) and expect to be healthy. That said, from time to time I will post a few sweet treats and my most important message about all of them is that they are TREATS! One of the things that I like about these caramels is that they will keep for a few weeks in the freezer so they won’t go bad or to waste if you can resist the urge to over indulge AND they are awesome melted on to some oatmeal in the morning. Oh and if you are going to eat dessert, why not eat one that is a source of potassium, magnesium, and iron?
Here is what we are making:
Dr.G
Ingredients
- 12-16oz of medjool dates (pitted)
- 2 tablespoons pumpkin butter (pumpkin puree ok here too)
- 2 tablespoons of melted coconut oil
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- toppings such as: sea salt, walnuts, pecans, pepitas, shredded coconut
Instructions
- Place your pitted dates in hot water to soak for 5 minutes (they should be soft and gooey when they are ready)
- Throw the dates, pumpkin butter, and spices into the food processor and pulse it a few times to break up the dates.
- Drizzle in the coconut oil and process the mixture again. You will probably need to scrap down the sides a few times. You want to keep processing this mixture until it is smooth and creamy (in a dreamy kind of way).
- With a spoon or ice cream scoop (since your not using it to scoop ice cream it should just be hanging out in the drawer) scoop the mixture into small balls and place them on a cookie sheet lined with foil or parchment paper.
- Sprinkle on your toppings
- Put them in the freezer for at least 4 hours for eating
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