Some people in Fall or Winter don’t like cold desserts. I am not one of those people. I love nothing more after a warm meal having something cold to contrast it.

This dessert is a spin on the regular Buster Bar. This is its Fall Sister.

I love the crunchy chocolate coating that leads to the creaming pumpkin ice cream and rich salted caramel. If you enjoy texture feel free to add some nuts to this recipe.

You can eat this recipe on a stick as shown or put it on a plate and enjoy with a fork. This option makes this recipe a perfect dessert for two.

*For more Fall Pumpkin Recipes click here.
*For more Vegan Chocolate Recipes click here.
*For more recipes using raw Salted Caramel click here.

This recipe is vegan, gluten free, dairy free, no bake, freezer-made and the perfect dessert on a stick.



Salted Caramel Buster Bar with Pumpkin Ice Cream

Prep time: 15 Minutes
Yield: Makes 4-6 Ice Cream Bars

Chocolate Ingredients:

  • 1 Cup Coconut Oil (Room Temperature)
  • 1/2 Cup Natural Cocoa Powder
  • 1/4 Cup Natural Maple Syrup (or Agave, Coconut Sap)
Pumpkin Ice Cream Ingredients:
  • 1 1/4 Cup Pumpkin Puree
  • 1/2 Cup Cashew Butter
  • 1 Tsp Vanilla Extract
  • 1 Tsp Cinnamon
  • 1/4 Tsp Ginger
  • 1/8 Tsp Cloves
  • 5 Drops Liquid Stevia (or to taste)
  • 2 Tbsp Natural Maple Syrup (or Agave, Coconut Sap)
  • Dash of Salt
Salted Caramel Ingredients:
  • 1 Cup Pre-Soaked Dates (Soak in water overnight)
  • 3 Tbsp Natural Maple Syrup (or Agave, Coconut Sap)
  • 2 Tbsp Almond Butter
  • 1/2 Tsp Sea Salt
  • 2 Tbsp Coconut Oil
  • 1 1/2 Tsp Vanilla Extract
  • Pecans or Walnuts if you wish


  1. Place Klondike-Style Silicone Ice Cream Bar Mold in the freezer.
  2. Blend each group of ingredients in your food processor separately and place in bowls.
  3. Remove ice cream bar mold from the freezer.
  4. Coat the bottom and sides of each mold evenly with the chocolate layer.
  5. Place in the freezer for 2 minutes.
  6. Remove from the freezer and add pumpkin filling.
  7. Top with salted caramel (and nuts if desired).
  8. Place back in the freezer for two minutes.
  9. Remove from the freezer and evenly coat all your ice cream bars with chocolate.
  10. Place back in the freezer for 4 hours-overnight.
  11. When ready to enjoy remove from freezer and gently pop each out of the silicone mold.

DAMY Members – One Buster Bar is a treat option.



Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Goal Realization, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

Connect with Amy on Twitter @damyhealth and on Facebook.