Chocolate-Covered Pumpkin Date Caramels

Just in time for Thanksgiving, this sweet little treat is sure to wow your dinner guests. We all probably know that one weirdo who “doesn’t like pie” (I know, it’s PIE!!), or if you don’t know someone, that weirdo could be you…but all the same, these little treats are a great alternative, or let’s be real--addition--to your delectable dessert plate.

These chocolate-covered bite-sized beauties are a cinch to pull together and are a great make-ahead option for your Thanksgiving feast. All the filling ingredients can be thrown together in a food processor or blender, and if you can work a microwave, the chocolate shell comes together even more easily.


Chocolate-covered Pumpkin Date Caramels

Makes approx. 20 pieces



  • 1 cup packed pitted dates, soaked

  • ½ cup coconut oil, melted

  • ¼ cup nut butter (peanut, almond, cashew, sunflower seed)

  • 3 Tbs organic pumpkin (NOT pumpkin pie filling)

  • 1 tsp pure maple syrup

  • 1 tsp vanilla extract

  • 1 tsp pumpkin pie seasoning OR 1/2 tsp cinnamon, pinch of nutmeg, pinch of cloves

  • Pinch of sea salt

Chocolate coating:

  • 1-2 cups semisweet or dark chocolate chips (Start with less, you can always add more. I love this brand here. Use whatever you prefer, but I do highly recommend a good quality, fair trade chocolate)

  • 1 Tbs coconut oil

  • Topping options: flaked sea salt, pumpkin seeds, nut of choice, bee pollen, etc.


  1. Place dates in a bowl and cover with hot water. Allow to soften for about 15 min.

  2. Add dates and all other filling ingredients except coconut oil to the bowl of a food processor or high-powered blender. Blend until well incorporated, then drizzle in the melted coconut oil with the food processor or blender running.

  3. Using a small cookie scoop (best option) or spoon, scoop out tablespoon-sized portions onto a parchment or Silpat-lined cookie sheet.

  4. Freeze until hardened, about 30 min.

  5. In a bowl, add chocolate chips and coconut oil. Microwave in 30 second increments, stirring in between until fully melted and smooth. You could also melt the chocolate and coconut oil in a heat-safe bowl over boiling water (double boiler option). 

  6. Using a fork, dip frozen filling into chocolate and flip until fully covered. Tap the fork against the edge of the bowl to remove any excess chocolate. Return to cookie sheet. If adding any toppings, do so immediately as the chocolate hardens quickly.


7.      Once all pieces are covered, return to the freezer to set. Thanks to the coconut oil, this doesn’t take long. You can also add another layer of chocolate at this point if you choose, just repeat step 6.

8.      Once hardened, remove pieces from the cookie sheet and store in an airtight container in the freezer or refrigerator. These are perfect straight from the freezer, and will soften considerably if left for long at room temperature.


These are a great option to share with your Thanksgiving guests, or just to have on hand for a little sweet treat whenever you please. I love having these frozen in the freezer for a quick and easy little bite. 

If you're looking for another simple, flavorful Thanksgiving recipe, see my last post for a smoky sweet pumpkin vinaigrette. Between a fantastic salad and these chocolate-enrobed beauties, you've got all the bases covered for the perfect Thanksgiving meal! ;)

Have a sweet, thankful holiday!

In loving health, 




Note: This post does contain affiliate links. While a little extra moolah is always nice, the sole purpose is to help you find quality ingredients easily and take out some of the guess work. It is my hope that your experiences in the kitchen are free of stress and frustration, and this is my way of helping you get there. I also never advocate for anything that I don't 100% believe to be a quality item.