Pumpkin Spice Caramel Slices
User Reviews
5
Pumpkin Spice Caramel Slices
Description
The base combines rolled oats, almond flour, pumpkin pie spice, salt, Medjool dates, and almond butter processed into a dough pressed into a baking dish. The caramel topping blends additional dates, pumpkin puree, almond butter, maple syrup, coconut oil, vanilla, salt, and more pumpkin spice for a creamy, spiced layer. After spreading the caramel onto the base, the whole assembly is frozen until set.
Once firm, vegan chocolate is melted and poured over the caramel layer. Pecans dipped in the same chocolate add crunch and a nutty element. The slices are then cut once fully frozen, creating a confection with distinct layers: a crumbly, lightly spiced oat base; a smooth, flavorful pumpkin caramel; and a glossy chocolate top studded with pecans.
This treat is particularly suited to cooler seasons due to its pumpkin and spice flavor profile and keeps well refrigerated or frozen until served.
Ingredients
- 2 cups rolled oats
- 1/2 cup almond flour or ground almonds
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt sea salt
- 6 Medjool dates pitted
- 2 tablespoons almond butter
- 2-3 tablespoons water
Caramel:
- 12 Medjool dates pitted
- 1 cup pumpkin puree
- 6 tablespoons almond butter
- 1/4 cup maple syrup
- 2 tablespoons coconut oil solid
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt sea salt
- 1/2 teaspoon pumpkin spice mix
Garnish:
- 8 ounces chocolate about 230 grams, vegan
- 1 cup pecans
Instructions
- To make the base, blend the rolled oats, almond flour, pumpkin pie spice, and salt in a food processor until they form light crumbs.
- Add the pitted medjool dates and almond butter and blend further until completely combined.
- Add the water, one tablespoon at a time, and blend until the mixture sticks together to form a dough-like consistency.
- Line an 8x8-inch baking dish with parchment paper and press the mixture evenly into the bottom of the dish using a spatula.
- For the caramel, add all of the ingredients to a high-speed blender and blend until completely smooth.
- Using a rubber or offset spatula, spread the caramel on top of the base.
- Place in the freezer for at least 4 hours, or until set (overnight if possible).
- Melt the vegan chocolate over a double boiler. Reserve a couple tablespoons of melted chocolate for the pecans. Pour the melted chocolate over the caramel and use a spatula to spread it out evenly over the caramel layer.
- Dip the pecans in the reserved melted chocolate to stick them on top of the chocolate layer.
- Use a very sharp knife to cut into slices. DEVOUR.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 5.6g | 11% |
| Fat | 18.5g | 28% |
| Saturated Fat | 5.1g | 26% |
| Polyunsaturated Fat | 3.1g | 18% |
| Monounsaturated Fat | 7.4g | 37% |
| Cholesterol | 3.2mg | 1% |
| Sodium | 86mg | 4% |
| Potassium | 345mg | 7% |
| Fiber | 5.7g | 23% |
| Sugar | 29.7g | 59% |
| Vitamin A | 13.9IU | 0% |
| Calcium | 8.7mg | 1% |
| Iron | 9.7mg | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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