uhm.. this is absurd. SO good!! The caramel pumpkin sauce is SO good, you can store leftovers to use in blended coffees, on pancakes, to dip apples in, etc! Caramel pumpkin sauce: •1 14oz can of full fat coconut milk •1/2 cup + 2 tbsp coconut sugar (i did 1/2 coconut sugar & 1/2 monk fruit) •2 tbsp maple syrup •1/4 cup pumpkin puree •1/4 tsp pumpkin pie spice •1/2 tsp ground vanilla + pinch of sea salt •1 tbsp coconut oil add everything to a small sauce pan over medium heat. Being the mixture to a boil, stirring frequently. Then reduce the heat to a simmer & let simmer for 35-45 mins (it always varies, just be sure to stir it every so often so it doesn’t burn!) until it reduces to a caramel consistency. Let it cool (it’ll thicken a bit while it cools as well!) To make the dip: You can use a large skillet or small - either works. Cover the bottom of your pan or skillet with a thick layer of caramel sauce. Then cover the caramel with chocolate chips or chopped chocolate. Then cover the chocolate layers with marshmallows. Bake in the oven at 450f for 4-5 mins until the marshmallows are toasty (i popped mine in the air fryer for a few mins on the bake setting and it worked great!) serve immediately with your favorite dipping vessels & enjoy! #smores #smoresdip #pumpkin #pumpkinrecipes #fall #fallrecipes #fallfood #healthydessert #healthydessertrecipes #vegan #vegandessert #caramel #healthyrecipes #glutenfreerecipes #plantbased