These spooky vegan Halloween recipes are easy and fun!
Tasty treats, snacks, cake, cookies, candy, desserts and drink ideas for your party.
You can make them easily and quickly.
They will be the favorite of children for sure.
You will find a few extra healthy recipes, in case you are worried about the teeth of the little ones!
There’s no trick to this treat. These spooky pudding cups take only 20 minutes to make and will delight kiddies and grownups alike.
It’s so easy to make these tasty Halloween Pudding Cups and these are entirely vegan and dairy-free, too.
The pudding is delicious and is topped with crumbled Oreo cookies, candy pumpkins, and more!
It’s time to think of ways to entertain the ghouls and goblins at your house.
Just because it’s the best holiday of the year doesn’t mean you have to take a break from your dairy-free or vegan diet!
These Vegan Halloween Pudding Cups are a great way to enjoy fun with everyone else!
How to Make Halloween Pudding Cups
This Halloween Pudding Cups is a sure hit not only for the kids but for the kids at heart!
The good thing is you only need 20 minutes to make it.
Step One: Vegan Chocolate Pudding
In a saucepan combine the cornstarch, cocoa powder, and sugar.
Stir to combine.
Pour half of the soy milk into the mixture and stir to combine.
It will be thick, but continue stirring until all the powdery mixture is combined.
Add the remaining soy milk and then place over a burner on medium heat.
Bring to a simmer/low boil, continually stirring.
Cook for a minute or two, until the pudding has thickened.
Step Two: Pour and Chill
Remove the pudding from heat and pour it in equal amounts into 2 regular-size cups, or 4 smaller cups.
Place the cups in the refrigerator where the mixture will continue to thicken.
Step Three: Halloween Garnishes
Make Candy Pumpkins:
Twist the tops off of the four Halloween chocolate sandwich cookies and scrape off the orange filling.
Roll each of the four orange filling pieces into a ball and insert a broken pretzel piece into the top. Set aside.
Are you wondering why I didn’t use those candy corn pumpkins?
Because they’re made with gelatin and that is not very vegan.
In fact, it’s not even vegetarian.
So you want to know what I did?
Crush the Oreo Cookies: Use a food processor or rolling pin to crush the chocolate cookies.
If you don’t have a food processor, put the cookies in a plastic bag and roll over the bag with a rolling pin to crush the cookies into crumbs.
Create RIP Tombstone: Use a butter knife to gently scrape off the edges of the graham crackers, so that they’re rounded, like a tombstone.
Use white frosting to add “RIP” on each graham cracker tombstone. I love using the vegan royal icing from these sugar cookies.
After the pudding has chilled for at least 30 minutes, top each pudding cup with chocolate cookie crumbs.
Place one Graham Cracker Tombstone in each pudding cup.
Add two candy pumpkins on each side of the tombstones.
Then, return to the pudding cups to fridge to stay chilled until serving.
Recipe Adaptations
This is a fairly easy recipe. And we’re on the same page about that. Right?
Easy is good.
Here are some ideas to change up your Vegan Halloween Pudding Cups:
Use peanut butter cookies for the tombstone and add the peanut butter filling to the pudding as you’re cooking it
Add some crumbled up cookie pieces to the pudding
Chop some dairy-free chocolate chips and sprinkle into the pudding for some extra chocolate goodness
Use some smaller party cups to make smaller portion sizes.
They are vegan and gluten-free and only need 3 ingredients.
They are pretty much like usual Peanut Butter Cups, but filled with a simple raspberry sauce.
I love the combination of the sweet chocolate and tart raspberries – if you want to make this dessert for children, feel free to add a bit more sweetener to the raspberry filling.
How to make vegan Bloody Cups – Recipe Video (1 min)
Bloody Cups for Halloween (Vegan & Gluten-Free)
These Bloody Cups are like Peanut Butter Cups - but filled with a raspberry sauce - making it the perfect treat for Halloween!
They are vegan, gluten-free and only need 3 ingredients - the ideal last minute recipe.
INGREDIENTS
▢1 cup frozen raspberries
▢1 tablespoon rice syrup or maple syrup or agave syrup
▢1 cup + 3/4 cup (150g + 100g) vegan baking chocolate (or chocolate chips)
INSTRUCTIONS
Heat the frozen raspberries in a small pot on medium-high heat until soft, mash the raspberries until there are no large chunks anymore & add the rice syrup.
Give it a mix and set aside to cool.
In a double boiler, melt 1 cup of the chocolate. Meanwhile place 8 muffin liners in a muffin pan.
Place about 1 1/2 teaspoon of melted chocolate in the muffin liners and tilt them, so the chocolate spreads to the sides.
Repeat for all the muffin liners and place it into the fridge for a few minutes (until the chocolate hardens).
Melt 3/4 cup of vegan chocolate in the double boiler.
Meanwhile add about a teaspoon of the raspberry filling into the chocolate coated muffin liners (place it in the middle).
Once the chocolate has melted, pour it over the raspberry filling.
Tilt it a bit so the top is covered with the chocolate completely.
Let it harden in the fridge for about 5 minutes.
Once the chocolate is hard, carefully remove the cupcake liners and enjoy.
NOTES Storage: Keep them in the fridge until ready to serve! :)
NUTRITION
Calories: 97kcal Carbohydrates: 8g Protein: 2g Fat: 8g Saturated Fat: 5g Sodium: 5mg
Potassium: 159mg Fiber: 3g Sugar: 2g Vitamin C: 4mg Calcium: 22mg Iron: 3mg
Need an adorable centerpiece for your Halloween bash?
A pile of tombstone cupcakes will be an indulgence your guests will be dying to try.
Tombstone cupcakes for Halloween - these impressive chocolate graveyard cupcakes with gingerbread tombstones, cookie dirt and royal icing bones are seriously spooky, utterly delicious and totally vegan! Step by step photos included.
They are topped with a light and fluffy vegan chocolate buttercream which is then coated in crushed chocolate sandwich biscuits.
I used chocolate filled Oreos, but Bourbon's would also work; or just use your favorite variety of vegan chocolate biscuits.
The tombstones are made from my easy, crisp vegan gingerbread, and are decorated with vegan royal icing which is made with aquafaba (the liquid drained from a tin of chickpeas) rather than egg whites.
It is really easy to whip up and even if you aren't vegan, it means no more worrying about eating raw egg whites!
I also used some of the royal icing to make little bones to top the cupcakes with.
It dries out really well but it can take about 4-5 hours to dry so I recommend making these cupcakes over two days.
You can do it all in one day provided you start early however!
On day one (or early in the morning), bake the tombstones biscuits, make the royal icing and pipe the bones. Outline and flood the tombstones.
On day two (or in the afternoon), pipe the cobweb and writing details on the tombstones, bake the cupcakes (you can also bake the cupcakes on day one if you prefer), make the buttercream and assemble the cupcakes.
Don't be put off by the long list of instructions, everything is very easy to make and the only time-consuming part is decorating the tombstones.
If you want to make it a little quicker, you could just make a half batch of the royal icing, skip coloring the tombstones grey and just write on them instead.
The tombstone cupcakes are best eaten on the day they are assembled but they will keep in an airtight container for a couple of days.
HOW TO MAKE TOMBSTONE CUPCAKES:
(For ingredients and full instructions see the recipe cards below)
*For the best results make sure that you follow the recipe closely.
I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions.
Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Tombstone cupcakes for Halloween - these impressive chocolate graveyard cupcakes with gingerbread tombstones, cookie dirt and royal icing bones are seriously spooky, utterly delicious and totally vegan!
Prep Time 2 hours Cook Time 30 minutes Total Time 2 hours 30 minutes
Servings 12 people
Ingredients
GINGERBREAD TOMBSTONES:
100 g (3.5oz) coconut oil
80 g (⅓ + ⅛ cup) light brown soft sugar
50 g (2 Tbsp) golden syrup (or light molasses)
25 g (1 Tbsp) treacle or molasses
1 Tbsp water
2 tsp ground cinnamon
2 tsp ground ginger
¼ tsp ground cloves
½ tsp bicarbonate of soda (baking soda)
250 g (2 cups) plain (all-purpose) flour
Start by making the gingerbread tombstones.
Melt coconut oil, sugar, golden syrup, treacle and water together in a pan.
Whisk in cinnamon, ginger, cloves and bicarbonate of soda then stir in plain flour.
Cover the pan and refrigerate for about an hour until firm.
Shape into a ball then roll the dough out thinly on a floured surface.
Use a sharp knife to cut out tombstone shapes.
They need to fit on top of cupcakes so make sure that you don't cut them too big; but they also need to be tall enough to push some of the length into the cupcakes - about 7-7.5cm tall by 4cm wide is what I went for.
I have a tombstone cookie cutter but it was too big so I just used it as a guide to cut the more detailed shapes.
Don't worry about getting them all the same; it is good to have some different shapes and sizes.
You will need 12 tombstones for the cupcakes but it is best to make a few extra so that you can pick the best ones.
Place the tombstones on two baking sheets lined with baking parchment and freeze while you preheat the oven to 180C/350F. Bake the biscuits for about 10 minutes until lightly colored around the edges.
VEGAN ROYAL ICING:
4 Tbsp aquafaba (the liquid drained from a tin of chickpeas)
250 g (2 ½ cups) icing (powdered) sugar sifted
black gel food coloring
a couple of teaspoons of lemon juice
To make the vegan royal icing, whisk the aquafaba with an electric mixer until foamy then add the icing sugar and whisk until thick and glossy.
It can take a little longer than egg whites to thicken up but it is possible to over-beat it so be careful.
The perfect piping texture is thick and smooth but still very slightly fluid.
If it is too runny then you can stir in some more sugar; and if it is too thick then you can add a drop of lemon juice or water.
Keep the icing covered at room temperature so that it doesn't dry out.
Place a few spoonful's of the royal icing in a piping bag fitted with a very small round nozzle (about 1-2mm) (or a disposable piping bag with just the very tip snipped off).
Pipe small bone shapes onto a piece of baking parchment - use a little of the icing to stick the corners to a baking tray to make it easier to pipe.
You will need about 3 bones per cupcake so I made about 50 of them to be safe (don't worry, they are very quick to pipe once you get the hang of it).
Set them aside to dry at room temperature; mine took about 4 hours to dry out but it will depend on the temperature and humidity where you are.
Place a few spoonful's of the icing in a bowl and stir in a little vegan black gel food coloring to color it grey.
Bear in mind that the color will deepen as it sits so aim for a couple of shades lighter than you want it to end up.
I used Sugarflair black extra which is vegan, but it turned out more purple than grey so I would use a different shade next time (Sugarflair licorice maybe).
Spoon the icing into a piping bag fitted with a small round nozzle (about 1-2mm as before) and carefully pipe a border around the edges of the tombstones.
Color a couple of spoonful's of the icing grey as before, but this time stir in a little lemon juice or water so that the icing forms a flooding consistency.
Carefully spoon some of the icing inside the piped border of the tombstones.
I use a small teaspoon to nudge it towards the edges so that the entire surface inside the border is covered.
Set the tombstones aside to dry at room temperature for about 4-5 hours (or overnight).
Once the tombstones are dry, spoon some of the leftover white icing into a piping bag fitted with the same small nozzle (I had some left in the bag from making the bones so I just used that). Pipe cobwebs onto the tops of the tombstones and your choice of lettering in the middle.
The royal icing may become a little runnier if it has been left overnight; if it is too runny to pipe (mine was fine) then you can stir in a little extra sifted icing sugar to thicken it up again.
Use a fine paintbrush dipped in black gel food coloring to paint some little cracks on the edges of the tombstones.
VEGAN CHOCOLATE CUPCAKES:
270 ml (1 cup + 2 Tbsp) unsweetened dairy free milk (I use soy)
1 tsp cider vinegar
200 g (1 cup) caster sugar
120 ml (½ cup) sunflower oil
1 ½ tsp vanilla extract
180 g (1 ½ cups) plain (all-purpose) flour
60 g (½ cup) cocoa powder
¾ tsp bicarbonate of soda (baking soda)
½ tsp baking powder
¼ tsp salt
1 tsp instant espresso powder (optional)
To make the vegan chocolate cupcakes, preheat the oven to 180C/350F and line a 12 hole muffin tin with muffin cases.
Whisk together dairy-free milk, vinegar, sugar, oil and vanilla extract. In a separate bowl, sift together flour, cocoa powder, baking powder, bicarbonate of soda, salt and instant espresso powder (it doesn't make the cupcakes taste like coffee, it just deepens the chocolate flavor a bit.)
Whisk the wet and dry ingredients together, being careful not to over-mix as that can make the cakes tough.
Divide the batter between the liners and bake for about 20 minutes until a skewer inserted into one of the cupcakes comes out clean.
Transfer to a wire rack to cool.
VEGAN CHOCOLATE BUTTERCREAM:
75 g (2.5 oz) dark chocolate chopped
75 g (¼ cup + 1 Tbsp) vegetable shortening (such as Trex)
75 g (¼ cup + 1 Tbsp) dairy free margarine (I use Stork (the kind that comes in a stick)
25 g (¼ cup) cocoa powder sifted
150 g (1 ½ cups) icing (powdered) sugar sifted
1 tsp vanilla extract
12 Oreos/bourbon biscuits/chocolate sandwich biscuits crushed - either in a food processor or with a rolling pin
Melt some chopped dark chocolate and set aside. Whisk together vegetable shortening and dairy free margarine until smooth then whisk in sifted cocoa powder followed by sifted icing sugar and vanilla extract.
Beat for a good few minutes until light and fluffy then beat in the melted chocolate a little at a time.
ASSEMBLY:
To assemble the tombstone cupcakes, spread a generous dollop of the buttercream on top of each cupcake.
There is no need to be neat.
Coat each cupcake in crushed chocolate sandwich biscuits to make the soil. the easiest way to do this is to put the crushed biscuits in a wide bowl, hold the cupcake over the bowl, pick up handfuls of the crumbs and gently press them onto the buttercream.
Use a sharp knife to cut a slit into each cupcake where you want the tombstone to sit then carefully push a tombstone biscuit into the slit.
Add more crushed Oreos around the tombstone and top each cupcake with a few of the dried bones.
Instructions
Gingerbread Tombstones:
Start by making the gingerbread tombstones.
Melt the coconut oil, sugar, golden syrup, treacle and water together in a pan over a low heat.
Whisk in the cinnamon, ginger, cloves and bicarbonate of soda then stir in the plain flour to form a dough.
Cover the pan and refrigerate for about an hour until firm.
Shape the dough into a ball then roll it out thinly on a floured surface.
Use a sharp knife to cut out tombstone shapes. They need to fit on top of cupcakes so make sure that you don't cut them too big; but they also need to be tall enough to push some of the length into the cupcakes - about 7-7.5cm tall by 4cm wide is what I went for.
Don't worry about getting them all the same; it is good to have some different shapes and sizes.
You will need 12 tombstones for the cupcakes but it is best to make a few extra so that you can pick the best ones.
Re-roll the scraps and cut out more shapes (there is enough dough to make some extra biscuits)
Place the tombstones on two baking sheets lined with baking parchment and place them in the freezer for 15 minutes while you preheat the oven to 180C/350F/gas mark 4.
Bake the biscuits for about 10 minutes until lightly colored around the edges.
Transfer them to a wire rack and leave to cool completely. Once cool, store in an airtight container.
Vegan Royal Icing:
To make the vegan royal icing, whisk the aquafaba with an electric mixer until foamy then add the sifted icing sugar and whisk until thick and glossy. It can take a little longer than egg whites to thicken up but it is possible to over-beat it so be careful.
The perfect piping texture is thick and smooth but still very slightly fluid. If it is too runny then you can stir in some more sugar; and if it is too thick then you can add a drop of lemon juice or water.
Keep the icing covered at room temperature so that it doesn't dry out.
Place a few spoonful's of the royal icing in a piping bag fitted with a very small round nozzle (about 1-2mm) (or a disposable piping bag with just the very tip snipped off).
Pipe small bone shapes onto a piece of baking parchment - use a little of the icing to stick the corners to a baking tray to make it easier to pipe.
You will need about 3 bones per cupcake so I made about 50 of them to be safe (don't worry, they are very quick to pipe once you get the hang of it).
Set them aside to dry at room temperature; mine took about 4 hours to dry out but it will depend on the temperature and humidity where you are.
Place a few spoonful's of the icing in a bowl and stir in a little vegan black gel food coloring to color it grey.
Bear in mind that the color will deepen as it sits so aim for a couple of shades lighter than you want it to end up.
Spoon the colored icing into a piping bag fitted with a small round nozzle (about 1-2mm as before) and carefully pipe a border around the edges of the tombstones.
Color a couple of spoonful's of the icing grey as before, but this time stir in a little lemon juice or water so that the icing forms a flooding consistency.
Carefully spoon some of the icing inside the piped border of the tombstones. I use a small teaspoon to nudge it towards the edges so that the entire surface inside the border is covered.
Set the tombstones aside to dry at room temperature for about 4-5 hours (or overnight).
Once the tombstones are dry, spoon some of the leftover white icing into a piping bag fitted with the same small nozzle (I had some left in the bag from making the bones so I just used that).
Pipe cobwebs onto the tops of the tombstones and your choice of lettering in the middle.
The royal icing may become a little runnier if it has been left overnight; if it is too runny to pipe (mine was fine) then you can stir in a little extra sifted icing sugar to thicken it up again.
Use a fine paintbrush dipped in black gel food coloring to paint some little cracks on the edges of the tombstones.
Vegan Chocolate Cupcakes:
To make the vegan chocolate cupcakes, preheat the oven to 180C/350F/gas mark 4 and line a 12 hole muffin tin with muffin cases.
Whisk together the dairy-free milk, vinegar, sugar, oil and vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda, salt and instant espresso powder.
Whisk the wet and dry ingredients together until smooth but be careful not to over-beat the mixture.
Divide the batter between the liners and bake for about 20 minutes until a skewer inserted into one of the cupcakes comes out clean.
Transfer to a wire rack to cool.
Vegan Chocolate Buttercream:
Melt the chopped dark chocolate, either in a heat-proof bowl over a pan of gently simmering water (don't let the base of the bowl touch the water), or as I do in short busts in the microwave, stirring every 10 seconds.
Set aside.
Whisk together the vegetable shortening and dairy free margarine with an electric mixer until smooth, then whisk in the sifted cocoa powder followed by the sifted icing sugar and vanilla extract.
Beat the buttercream for a good few minutes until very light and fluffy then beat in the melted chocolate a little at a time.
Assembly:
To assemble the tombstone cupcakes, spread a generous dollop of the buttercream on top of each cupcake. There is no need to be neat.
Coat each cupcake in crushed chocolate sandwich biscuits to make the soil. the easiest way to do this is to put the crushed biscuits in a wide bowl, hold the cupcake over the bowl, pick up handfuls of the crumbs and gently press them onto the buttercream.
Use a sharp knife to cut a slit into each cupcake where you want the tombstone to sit then carefully push a tombstone biscuit into the slit.
Add more crushed biscuits around the tombstone and top each cupcake with a few of the dried bones.
Store in an airtight container at room temperature.
Notes For the best results make sure that you follow the recipe closely.
I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions.
Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Creepy and delicious? Yes and yes.
Scare the pants off your little ghosts and goblins with these pretty darn real-looking witch fingers.
The classic witch fingers cookies get a healthy, gluten free, paleo AND vegan makeover! They’re easy to make and always a hit at Halloween parties!
Besides the fact that they are soo0ooo0o00o scary and spook-tacular these gruesome, gory fingers for your cooking-munchin’-mouths are super easy. AND, for those of you that are concerned, taste NOTHING like a severed finger.
Not that I know what that tastes like. JUST TO CLARIFY.
They’re kind of like a shortbread in the sense that they’re more of a dry cookie.
Before I let you carefully tread into the land of haunted-Halloween treats let’s go over the top 3 facts for witch finger success:
Follow the chilling and freezing times. Hold it Cowboy. Don’t get all “wild wild west” (name that song!) on me and think you can just do your own THANG. Your fingers won’t hold their shape. Which will make you sad. And cry. IT HURTS.
Resist the urge to cut the knuckles too deep. Then your cookies will crack in half when you remove them from the pan. See above points last two sentences.
USE FROZEN strawberries, frozen are key to ensure that your jam has enough moisture to get nice and THICK.
Let’s get witchy with it.
PREP:45 minutes
COOK:15 minutes
TOTAL:1 hour
INGREDIENTS
For the cookies:
1/4 Cup + 3 Tbsp Honey *
1/2 Cup Coconut oil at room temperature (should be the consistency of softened butter)
1/2 tsp Vanilla extract
1/2 tsp Almond extract
1 Cup Coconut flour sifted (88g)
1/4 tsp salt
16 sliced almonds
For the strawberry jelly: **
3/4 Cup frozen strawberries thawed and roughly chopped (170g - measured when fully thawed and soft)
2 Tbsp Honey *
INSTRUCTIONS
In a large bowl, using an electric hand mixer, beat together the honey and coconut oil and smooth and creamy.
Add in the vanilla and almonds extracts and beat once more.
Add the coconut flour and salt into the bowl and stir until well combined, and a wet dough forms.
Scrape the dough onto a large piece of saran wrap and wrap into a flat, thin disc.
Place into the refrigerator until firm and roll-able, about 25-30 minutes.
While the dough chills, preheat your oven to 325 degrees and line a baking sheet with parchment paper.
Set aside.
In a small sauce pan, combine the chopped berries and honey and bring to a boil over medium heat.
Cook the berries, stirring frequently, until they become very thick and smooth, about 13-14 minutes.
Make sure to really keep an eye at them near the end of cooking time, so they don't burn.
Transfer the berry mixture to a bowl and mash with a fork.
Place into the refrigerator to set up.
Remove the dough from the refrigerator and roll 1 Tbsp sized balls into 4 inch long finger-shapes, that are about 1/2 an inch thick.
Place onto the prepared baking sheet and firmly press an sliced almond into the tip of the finger, to create fingernails.
Remove the almond before baking.
Then, using a small, sharp knife, make several horizontal, shallow cuts just under the finger nail, and then in the center of each finger, to represent knuckles.
Lightly press in the dough on either sides of the knuckles to shape them.
Place the whole pan into the freezer for 10 minutes.
Once frozen, bake the cookies until golden brown, and lightly crackly (the cracks are normal, don't worry!) about 12-13 *** minutes.
Let cool on the pan COMPLETELY.
Once cooled, dip the bottom of the finger into the strawberry jam, so it looks like it's been cut off.
Then, fill the finger nail space with a dollop of the jam, and press in a sliced almond.
DEVOUR.
TIPS & NOTES:
Use equal parts agave for vegan *You will only use about half of the jam, but it's hard to make a smaller amount with it burning. ***I found that using agave required a few more minutes of baking time, just 1 or 2 more minutes! Store cookies in an air-tight container in the refrigerator. They will become crunchy, as the coconut oil will harden once chilled. Just let them sit at room temperature for a few minutes before serving, if you like a softer cookie.
VAMPIRE BITE CUPCAKES {DAIRY & GLUTEN-FREE}
These vampire bite cupcakes are a real scream. Iced vanilla cake oozing with strawberry jam — they are kid-tested and Dracula approved.
Vampire Bite Cupcakes are perfect for Halloween or watching your favorite scary movies. Filled with strawberry jam, they'll scare everyone that takes a bite!
Halloween is a time for fun treats. And what better way to celebrate than with some Vampire Bite Cupcakes that are fun for both adults and kids alike?
I kept these treats simple and only did little bite marks - I feel they're almost scarier that way.
PREP TIME 15 mins COOK TIME 25 mins TOTAL TIME 40 mins
SERVINGS 16 cupcakes
INGREDIENTS
▢1 cup almond or other non-dairy milk
▢1 teaspoon apple cider vinegar
▢1 ½ cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour or all-purpose flour if gf not needed (see notes)
▢1 teaspoon baking powder
▢½ teaspoon baking soda
▢½ teaspoon salt
▢¾ cup granulated sugar
▢2 teaspoon vanilla extract
▢⅓ cup vegetable oil
▢¼ - ½ cup strawberry jam (or store-bought brand)
▢Vegan vanilla icing of choice
INSTRUCTIONS
Preheat over to 350 degrees F
Combine milk and apple cider vinegar, put to the side and let sit.
Mix together flour, baking powder, baking soda, & salt.
In a separate bowl mix together sugar, vanilla, and oil.
Add all the ingredients together and whisk until smooth.
Bake cupcakes for about 25 minutes or until toothpick comes out clean.
After cupcakes have cooled, cut a little hole at the top of each, add a teaspoon of jam into the hole and place the top part of the cupcake back on top.
Ice the cupcakes.
Take a straw and poke 2 holes at the top of the cupcakes.
Mix a tiny bit of water with some jam so it's more fluid, then drip jam out of holes to look like blood.
NOTES
Gluten-Free Flour - I only use Bob's Red Mill Gluten-Free 1 to 1 Baking Flour to make this recipe. This is the one in the blue package, NOT the red package.
If you substitute with another gluten-free flour blend, I don't know how they will come out.
Need an instantly spooky atmosphere for your Halloween soiree?
Serve up some spicy Pumpkin Punch to keep those pesky spirits at bay.
What better way to entertain your guests than with a spooky pumpkin punch?
Served, naturally, out of a creepy giant steaming pumpkin.
Honestly, to die for!!
Halloween Pumpkin Punch
INGREDIENTS
For the punch
750 ml bottle of spiced rum
1 cup orange juice
1 cup lemon juice
1 cup spiced syrup
1/2 cup pumpkin puree
2 1/2 cups sparkling water
cinnamon sticks (for garnish)
dry ice (for decorating, optional)
large pumpkin or punchbowl
For the spiced syrup
1/2 cup demerara sugar
1/2 cup water
6 whole cloves
6 allspice berries
1 cinnamon stick (broken into pieces)
1 star anise pod
6 white peppercorns
1/2 nutmeg (cracked)
INSTRUCTIONS
For the spiced syrup
Add the spices to a small saucepan over medium heat.
Shake the spices back and forth so that they do not burn.
As soon as the spices become toasty and aromatic add the water and sugar.
Stir continuously to dissolve the sugar.
Bring to a simmer and turn the heat to low.
Let simmer for 10 minutes, remove from heat, and strain through a fine mesh strainer.
Cool to room temperature before using.
For the punch
In a large bowl, add the spiced rum, orange juice, lemon juice, spiced syrup and pumpkin puree. Stir to combine.
Once combined, pour the mixture through a fine mesh strainer into a large pitcher and chill until ready to serve.
Meanwhile, place a large bowl into your hollowed pumpkin. Be sure your bowl is safe to handle dry ice. I used a metal bowl.
Next, use tongs to fill the bottom of the bowl with dry ice, and cover with a slightly smaller bowl. This bowl will hold your punch. Again, make sure both bowls are safe for dry ice. Certain materials will shatter when exposed to dry ice.
Pour the mixture into the punchbowl.
Add the sparkling water and stir to combine.
Now for the fun part. Carefully pour hot water into the bottom bowl so that it contacts the dry ice, thus activating the vapors.
Guests can ladle the punch into their glasses and garnish with a cinnamon stick. Remember to give it a stir as you serve, as the ingredients will naturally separate over time.
NOTES The length of time the smoky effect will last depends on how much dry ice you use, how hot the water is, and consequently how quickly the ice melts.
To keep the effect going you will need to replenish the dry ice as it melts.
Bloody Eyeball Dessert – Vegan Panna Cotta {fancy word for pudding-ey stuff}
Feel like you’re being watched? Aw, it’s just a spooky panna cotta giving you the eye.
These are windows to the souls of delicious.
Ingredients
Panna Cotta (the white of the eye)
2 tblspn agar-agar, vegan gelatin {if you aren’t worried about vegan-izing this, just use 1 tblspn of regular gelatin)
2 cups coconut milk
1 tspn vanilla extract
1 tblspn water
pinch of salt
3 tblspn granulated sugar
Kiwi (iris)
1 kiwi fruit
Syrup (blood)
1/2 cup sugar
1/2 cup strawberries
Chocolate Covered Coffee Bean (pupil)
2 Chocolate Covered Coffee Beans, you can also use a chocolate covered yogurt, but I don't like those–milk, you see
Instructions
Begin by peeling and slicing your kiwi. You’ll want 2 very pretty slices, so be gentle and slice smartly.
Place one slice each in the bottom of 2 cereal bowls.
To make the panna cotta, place everything but the agar-agar and water in a sauce pan over medium heat. Whisk continuously (but gently) for 5 minutes.
Mix the water and agar-agar together, making sure the agar-agar is completely dissolved.
Whisk the agar-agar-and-water mixture into the milk mixture and turn up the heat to medium-high.
Whisk continually for 2-3 more minutes.
Turn off the heat and allow to sit for approximately 2 minutes, but don’t wait longer than 3. This is a big deal.
Immediately pour into your bowls on top of the kiwi slices.
Place in the refrigerator for approximately 4 hours or until set.
When you’re almost ready to serve, slice and core your strawberries.
Place strawberry slices and sugar in a small sauce pan over medium heat.
Stir periodically for approximately 10 minutes (it’s ok to smash the strawberries a little here to make a little more juicy-juice happen).
Remove strawberry sauce from heat and allow to cool until you can safely handle it.
Use a colander or sieve to drain sauce into a bowl, removing strawberry pulp and seeds. I also used a cheesecloth tucked into my colander to get as much sauce without goo as possible.
Place a couple spoons of the sauce on a plate, then, gently turn-out the panna cotta on top of the sauce, upside-down with the kiwi facing up.
Place a chocolate-covered coffee bean on top of the kiwi in the center.
GAH! Its looking at you! Hurry! Eat it!
Raw vegans shouldn’t miss out on all the Halloween fun!
These ghoulish chocolate mousse pots will raise your spirits for sure.
Vegan, gluten-free and with unrefined sugars for healthy a healthy Halloween treat.
A morbid but fun and delicious dessert, made up of a raw vegan chocolate mousse, topped with chocolate crumble “dirt” and cookie tombstones.
Prep time: 20 MINUTES Cook time: 8 MINUTES Total time: 28 MINUTES
Lemon poppyseed tombstone cookies paired with velvety chocolate mousse with a Nakd bar crumble topping. A deliciously spooky dessert perfect for Halloween!
INGREDIENTS
FOR THE CHOCOLATE MOUSSE:
2 ripe avocados
8 tbsp cocoa powder
8 tbsp maple syrup or agave nectar
120ml dairy-free milk
FOR THE TOPPING:
4 x Nākd Cocoa Delight bars (see notes if you can't get hold of these)*
FOR THE TOMBSTONE COOKIES
175 g / 1 ¾ cup ground almonds
1 tbsp arrowroot powder
2 tbsp coconut oil
2 tbsp agave nectar
1 tbsp vanilla extract
Zest of 1 medium lemon
1 tbsp poppy seeds
FOR THE CHOCOLATE ICING
2 tbsp coconut oil
2 tbsp cocoa powder
1 tbsp agave nectar
1 tsp vanilla extract
INSTRUCTIONS
TO MAKE THE MOUSSE
Scoop the flesh out from the avocados and add to a blender, along with the cocoa powder, sweetener and milk. Blend until smooth and creamy.
Divide the mousse equally and spoon into your serving glasses.
Leave in the fridge for at least 30 minutes before serving
Add the Nākd Cocoa Delight bars (see notes if making from scratch) to a food processor and grind until it turns to rubble.
To serve, spoon the crumbled bars on top of the mousse pots and top with a few edible flowers.
TO MAKE THE COOKIES
Preheat the oven to 180c / 350f and line a baking tray with parchment paper.
In a food processor or mixer, mix together the ground almonds and arrowroot powder.
Add the coconut oil in a small bit at a time so it's evenly distributed throughout the dough.
Mix in the rest of the ingredients and turn the dough out onto a board.
Roll the dough so it's about ¼ inch thick and using a small sharp knife, cut out your tombstone shapes. Or , if you have tombstone cookie cutters, even better!
Transfer to the baking sheet and bake for 5-8 minutes until golden brown around the edges. Leave to cool before icing.
TO MAKE THE ICING
Melt the coconut oil over a bowl of hot water.
Stir in the cocoa powder, agave and vanilla extract.
Leave to cool in the fridge for a few minutes.
Transfer the chocolate to an icing bag with a narrow nozzle, suitable for writing.
Test a small amount to see if the icing is too runny. If so, return to the fridge to firm up slightly.
Once it's the perfect texture, pipe your RIP letters onto the top of the tombstone cookies and leave to set in the fridge for at least 10 minutes.
TO ASSEMBLE
Stand the tombstone cookies on top of your mousse pots.
Optional: Add a few small edible flowers to complete the look.
NOTES *If you can't get hold of Nakd bars, you can use another kind of raw chocolate bar OR simply blend 35g / ¼ cup soaked raw cashews, 2 tsp cacao powder and about 3 Medjool dates, until you have a crumbly dense mixture.
Tell me these aren’t the most adorable Halloween cheesecakes ever! Vegan, paleo and gluten-free, make a whole batch and create a pumpkin patch.
These mini pumpkin vegan cheesecake jack-o-lanterns are so easy to make, and perfect for Halloween parties! You’ll never know they’re healthy, gluten free, paleo friendly and only 200 calories!
Nothing can compete with spicy bursts of cinnamon, caramely-coconut sugar and a ridiculous amount of velvety smoothness being brought in a major way from swirls of toasty cashew cream sauce.
And then mixed with flax (superfood SAY WHA), poured onto the simplest, richest, crunchiest chocolate crust that your cheesecake-loving-mouth has ever munched, and then baked.
AND THEN, the sequel, the necessary jack-o-lantern faces are piped on with MORE chocolate. Because chocolate and pumpkin are almost as good a combo as chocolate and your face.
Finishing touch?
MINT LEAF. We don’t want no sad, stemless jack-o-lantern cheesecakes raining on our Halloween party right?
and you can actually not feel terrible about all the refined sugar that you’re pumpin’ into your kiddos when you whip these cuties up!
PREP: 20 minutes
COOK: 20 minutes
TOTAL: 40 minutes
INGREDIENTS
For the cheesecake:
1 1/2 Tbsp Flax meal
3 Tbsp + 2 tsp Warm water
1 1/4 Cups Roasted cashews* covered in water and soaked overnight (170g)
2/3 Cups Pumpkin puree
5 Tbsp Coconut sugar
2 1/2 Tbsp Unsweetened vanilla almond milk
2 1/2 Tbsp Maple syrup
1 Tbsp Coconut oil melted
1/2 Tbsp pumpkin pie spice
For the crust:
3 Tbsp coconut oil at room temperature (it should be the consistency of softened butter)
1 1/2 Tbsp Maple syrup
6 Tbsp Coconut flour sifted (31g) **read notes!
1 Tbsp Unsweetend cocoa powder
For The Face:
2 Oz Dark Chocolate dairy-free for vegan option
1/4 tsp Coconut oil melted
Mint sprigs for the stems
INSTRUCTIONS
Preheat your oven to 350 degrees.
In a small bowl, whisk together the flax meal and warm water and place into the refrigerator to gel while you make the cheesecake.
Place the soaked cashews into a high-powered blender (make sure you drained the water into the sink first!) along with all of the other ingredients for the cheesecake.
Puree until thick, smooth and creamy, scraping down the sides as necessary.
Set aside while you make the crust.
Note: you want to be able to pour the cheesecake onto the crust as SOON as it's out of the oven, which is why it's best to prepare it first.
In a large bowl, beat together the coconut oil and maple syrup for the crust, until smooth. Stir in the coconut flour, cocoa powder and a pinch of salt until well mixed.
Divide the dough by lightly heaping teaspoons between a 12-cavity mini-cheesecake pan, pressing out evenly.
Bake until the the crust just appear set, about 5 minutes
When the crust has about 2 minutes left to bake, transfer the cashew mixture into a large bowl and pour in the flax eggs from the refrigerator. You want to leave them into the refrigerator as long as possible, so they can really gel up.
Stir until the flax is evenly mixed into the cashew cream.
Remove the crusts from the oven. Your crust with most likely have risen in a few spots. Just use a small spoon to pack it back down flat, making sure you don't leave any cracks.
Immediately fill each cavity, just over 3/4 of the way full, with the pumpkin cashew mixture.
Bake until the cheesecakes have slightly risen and the outside appears set and firm, but just a small circle in the center still appears slightly jiggly, about 11-12 minutes.
Remove from the oven and let cool completely on the counter.
Cover and refrigerate at least 6 hours to overnight to completely set.
Once set, place the chocolate and coconut oil and in small, microwave-safe bowl and melt in the microwave using 30 second intervals on half power, stirring between each interval, until smooth and melted.
Drizzle the chocolate over each cheesecake to create a Jack-O-Lantern face (I put my melted chocolate in a small squeeze tube to make it easier.)
Stick a mint sprig in the top of each pumpkin to create the stem.
DEVOUR.
TIPS & NOTES: *I buy my cashews pre-roasted. If you're aren't, stick them in a 400 degree oven for just a few minutes, until lightly golden brown. **I've made this crust with different brands of coconut flour and, to get 31g, some brands need less than 6 Tbsp, so I STRONGLY urge you to weigh your flour to make sure you get perfect results.
Chocolate Peanut Butter Spiderweb Brownies (Vegan, Gluten Free, Dairy Free)
Brownies with chocolate and peanut butter icing? I’m listening. And a creepy-crawly orange web of yumminess?
Super fudgy and perfectly moist
Vegan, gluten free, dairy free
Satisfyingly decadent
Plant-based and allergy-friendly
Made with ingredients you can feel good about
Perfect for Halloween!
The easiest showstopping dessert you can make for the holidays
Just in case you’re wondering, the spiders you see in the post are from this recipe.
gluten free vegan brownies
INGREDIENTS
¼ cup natural, unsalted peanut butter*
½ cup coconut sugar
1/3 cup pure maple syrup
¼ cup + 2 tablespoons melted coconut oil
¾ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 10 mins)
¼ cup + 2 tablespoons gluten free oat flour
½ cup vegan chocolate chips
Chocolate Peanut Butter Frosting
¼ cup natural, unsalted peanut butter*
2 tablespoons pure maple syrup
2 tablespoons unsweetened cocoa powder
2 tablespoons water
Peanut Butter Drizzle
2 tablespoons natural, unsalted peanut butter*
INSTRUCTIONS
Make the brownies:
Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
In a medium bowl, whisk together peanut butter, coconut sugar, maple syrup and coconut oil. Whisk until it resembles caramel.
Add cocoa powder in ¼ cup increments, whisking until shiny and smooth.
Scrape down the sides of the bowl as necessary. Whisk in vanilla and salt.
Add flax eggs, whisking until well incorporated. In thirds, whisk in the oat flour.
As the batter gets harder to whisk, switch to folding with a rubber spatula.
Fold in chocolate chips. Pour batter into pan.
Using a rubber spatula, smooth batter into an even layer.
Bake for 28-32 mins. Mine took about 30 minutes.
Cool for about 2 hours. It must be completely cool before frosting.
Once cool, it’s time to make the frosting.
Make the frosting:
In a medium bowl, whisk together the frosting ingredients: peanut butter, maple syrup, cocoa powder and water.
Whisk until this mixture thickens and resembles frosting.
Lift brownies out of the baking pan and set onto a baking sheet.
Pour frosting over brownies.
Using a rubber spatula, spread the frosting into an even layer.
Place in the freezer for 20-25 minutes to harden the frosting tops for easier cutting.
Create the spiderwebs:
1.Remove from freezer and slice into 16 bars.
2. Thoroughly stir your drippy, natural peanut butter and remove any clumps.
3. Pour peanut butter into a plastic zip bag and cut off a tiny corner, or pour into a piping bag fitted with a very fine tip.
4. Pipe a small dot in the center of a brownie.
5. Using that as a guide, pipe from that point outward, towards the edge of the brownie.
6. Repeat until you’ve created 6 total lines, evenly fanned out across the brownie.
7. Starting slightly further out from the center dot, pipe a curved strand from one of the 6 lines to connect to another, until you’ve circled the entire brownie.
8. Pipe another strand slightly spaced out from the last.
Repeat for all brownies. Enjoy!
Storing notes below.
NOTES
-*Make sure you use peanut butter that only has one ingredient: peanuts.
Your PB should be naturally drippy and liquidly to work in this recipe. Adapted from my Best Vegan Brownies and my Gluten Free Vegan Brownies. Store in an airtight container at room temperature for up to a week.
To keep the spiderwebs intact, refrain from stacking the brownies.
These brownies freeze well. If you want to keep the spiderwebs intact, freeze on a baking sheet for 1-2 hours, until the tops harden.
Then, wrap in parchment or wax paper.
Store in an airtight freezer-friendly container for up to a month.
Thaw at room temperature for 30 minutes before enjoying or, heat in the microwave in 20 second increments until warm.
P.S. – The edible spiders seen in this post can be found here.
11. Witches’ Brew
On Halloween night, when the little monsters are in bed, serve up some eerie witches brew for a little grown-up fun.
This 'Witches Brew'- Halloween cocktail is so stunning.
Based on a Purple Hooter, the vivid color is dramatically beautiful, but with a dark eerie feel perfect for an easy Halloween party cocktail/shot.
It is a simple vodka based cocktail, that is delicious and just a little spooky but still with a sense of fun.
Keep it short as a shot or alcohol shooter or add soda for a long drink.
Served in sugar rimmed shot glasses this witches brew is a wonderful addition to a party at any time of year. But the dark purple color makes it extra perfect (is that even a phrase???) to serve up as a Halloween cocktail.
I don't want a shooter can I turn this into a long drink?
If you want a longer drink, replace the lime juice with a citrus soda and serve in a highball with crushed ice.
I would still rim the glass with sugar as I love the sweet hit you get and it looks so pretty!
What should I rim the glass with?
If you can find it, black sanding sugar would be a great to use on the glass rim. I have found it in local cake decorating shops and also amazon.
But to get the wonderful purple color on the sugar rim. I use purple food coloring.
I mix lime juice with some dark purple food coloring (or a small dash of red and blue).
Then dip the shot glasses into the purple liquid, then dip them into the castor sugar.
The food coloring soaks into the sugar giving it a purple hue.
If you want to avoid food coloring then you can just use lime juice and sugar.
It won't look purple but it will still add a nice sweetness to the drink.
Prep Time 5 mins Total Time 5 mins
Ingredients
To rim the glass
1 fresh lime
3 drops purple food coloring
1 tablespoon sugar
For the cocktail
½ cup vodka
⅓ cup lime juice (see note 1)
¼ cup raspberry liqueur
Instructions
Start by preparing the shot glasses.
Cut the lime in half and squeeze the juice together into a saucer.
Add the purple food coloring and mix with a cocktail stick.
Place the sugar in a second saucer.
Dip the shot glasses into the lime juice and then into the sugar.
Set to one side.
Pour the ingredients into a cocktail shaker. Add the ice.
Shake well.
Strain into the prepared shot glass.
Notes
To turn this shooter into a long drink replace the ⅓ cup lime juice with a 1 cup of citrus soda and serve in a highball with crushed ice.
The nutritional information is based on the cocktail without the sugar rim.
Nutrition
CALORIES: 124kcal | CARBOHYDRATES: 8g | SODIUM: 2mg | SUGAR: 5g | VITAMIN C: 10.9mg
They say revenge is a dish best served cold. I bet they’ve never had a savory voodoo doll still warm from the oven. Yum!
VEGAN PASTRY VOODOO DOLLS
This Halloween, shake things up a bit with these VEGAN Pastry Voodoo Dolls – not as sugary as the usual treats, but quite interesting, delicious and even healthy! No food colors or anything artificial used here!
Cute or Creepy, these still taste delicious – puff pastry sheets sandwiched with this gorgeously red Beetroot Halwa! Halloween treats usually are just a lot of sugar and not much else – these on the other hand are sweet, but are also kinda healthy, on account of the marvelous Beets!
Why Beets? Natural Red color that looks like blood and gore!
No colors, no chemicals, au naturel baby!
Just place the cardboard template on the partially-thawed puff pastry sheets and cut away using a small knife. I found that it was easier to remove them after they’ve firmed up in the fridge a bit. Once you’ve got the dolls cutout, roll them with a rolling pin slightly to elongate them.
Divide the beetroot filling into 6 parts. This is the messy part – you gotta smear the filling over half of your doll cut outs. Sandwich with the other half and press down. Cut out eyes and mouth and other gory details as you please.
If yours softens a bit with storage, heat them up on a 350°F/180°C oven for 5 minutes and they’ll be right as rain again!
PREP TIME: 20M
COOK TIME: 15M
TOTAL TIME: 35M
SERVES: 6
YIELD: 6 PASTRY VOODOO DOLLS (3.6")
INGREDIENTS
FOR THE BEET FILLING
1 c raw beetroot, grated
1/3 c sugar (or other sweetening agents)
4 tbsp. coconut milk (or regular milk/water)
FOR THE VOODOO DOLLS
1 pkg of puff pastry (2 sheets) - I use Pepperidge Farms
1 tbsp. Coconut Milk wash ( substitute with regular milk )
INSTRUCTIONS
Thaw the puff pastry according to package instructions, but only until it's pliable enough to open up without breaking/cracking. The voodoo dolls are best cut out while still firm (not hard).
MAKE THE FILLING
Heat a small pan and add beets and coconut milk. Cover and cook until soft.
Uncover, add sugar and keep stirring over medium heat until all the liquid cooks off and you get a fairy 'dry' mixture. Let cool completely and divide into 6 parts. Set aside.
MAKE THE VOODOO DOLLS
Use a gingerbread cookie cutter (or the provided printable template) and cut out dolls from the two pastry sheets. I used the 3.6" template and got 12 dolls.
Transfer to a wire rack and roll them out slightly thin using a rolling pin, one at a time.
Spread the beet filling on 6 of the rolled out pastry dolls and sandwich with the other 6.
Cut out eyes, mouth and other details using a small knife.
Pinch edges close best you can.
Preheat oven to 400°F/200°C. Line a medium baking tray with parchment paper.
Brush tops with milk - for that gorgeous brown shade as it bakes.
BAKE!
Bake at 400°F/200°C for 15-20 minutes until golden brown, puffed and crisp.
Transfer to a wire rack to cool slightly before serving hot! If storing, cool completely before transferring to an air-tight container. If it gets soft with storage, reheat in a 350°F/180°C for about 5 minutes.
13. Polyjuice Potion
They say only the most highly skilled witches and wizards can make Polyjuice Potion. Luckily, this magical recipe works for muggles too.
WHAT'S IN POLYJUICE POTION?
Rainbow sherbet
lemon-lime soda
green food coloring
vodka - skip the alcohol for a kid friendly punch!
HOW TO MAKE A POLYJUICE POTION COCKTAIL:
Pour the vodka into a large punch bowl and add the green food coloring.
Next, pour in the lemon-lime soda.
Now for the fun part...add scoops of sherbet to the punch bowl.
Serve using a large ladle and pour into party glasses.
RECIPE NOTES & TIPS
When the party is over, pour the remaining punch down the drain.....it will not keep in the refrigerator!
If not using vodka, add the green food coloring to the lemon-lime soda.
I used this Electric Green food coloring. {affiliate link}
Total Time: 5 minutes
Servings: 16 Servings
Calories: 256kcal
Ingredients
½ gallon rainbow or lime sherbet
1 cup vodka optional - I use Absolut
2 liter bottle lemon-lime soda
3 drops lime green food color
Instructions
Pour the vodka into a large punch bowl and add the green food coloring.
Next, pour in the lemon-lime soda.
Now for the fun part…add scoops of sherbet to the punch bowl.
Serve using a large ladle and pour into party glasses.
Notes
When the party is over, pour the remaining punch down the drain…..it will not keep in the refrigerator!
If not using vodka, add the green food coloring to the lemon-lime soda.
Nutrition
Calories: 256kcal | Carbohydrates: 48g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 67mg | Potassium: 113mg | Fiber: 1g | Sugar: 41g | Vitamin A: 55IU | Vitamin C: 2.7mg | Calcium: 66mg | Iron: 0.2mg
Being vegan doesn’t mean you can’t indulge in a skull or two.
Stuffed with berry goodness, they’re both alarming and charming.
These are not technically white chocolate, they do not contain any cacao butter.
But they are very similar to white chocolate in taste, with a similar sweetness and flavor from the vanilla extract.
prep time: 20 MINUTES additional time: 45 MINUTES total time: 1 HOUR 5 MINUTES
Raw, healthy Halloween candy! Makes approx 24 bite-sized treats.
INGREDIENTS
FOR THE "WHITE CHOCOLATE" COATING
120 ml ½ cup coconut oil
75 g ½ cup cashew nuts
1 tbsp raw agave nectar or sweetener of choice
1 tsp vanilla extract
1 tbsp raw almond milk or milk of choice
FOR THE BERRY FILLING
30 g ¼ cup goji berries
35 g ¼ cup fresh blackberries (can be substituted with other berries)
30 g ¼ cup cashew nuts
2 tbsp raw almond milk or milk of choice
1 tsp vanilla extract
INSTRUCTIONS
To make the "white chocolate" coating, mix all ingredients in a blender or food processor until completely smooth.
Add a tiny bit more milk if it's hard to blend.
Make the berry filling by separately mixing all ingredients in a blender or food processor until smooth and resembles a thick sauce.
Fill your mold up to about ⅓ way with the white chocolate and freeze for a few minutes. (Should only take about 10 minutes for it to firm up.)
Then spoon in about ½ tsp full of the berry filling, keeping it in the center of the mold. And freeze for a further 10 minutes.
Now fill up to the top with the white chocolate and freeze or refrigerate to set for at least 30 minutes.
Keep in the fridge or freezer so it will keep a nice solid texture. Will be fine at room temperature for about 15 minutes before it softens. Enjoy!
NUTRITION INFORMATION Serving Size 1 Amount Per Serving Calories 83 Total Fat 7g Saturated Fat 4g
Trans Fat 0g Unsaturated Fat 2g
Cholesterol 2mg Sodium 40mg Carbohydrates 4g Fiber 0g Sugar 2g Protein 2g
HALLOWEEN CHOCOLATE & PUMPKIN CAKE WITH ORANGE CASHEW “BUTTERCREAM” (VEGAN)
It’s those chocolate drips over the bright orange cashew buttercream that won my Halloween heart — gorgeous to look at and even better tasting.
super fluffy and moist chocolate cake recipe (the pumpkin purée makes it extra gooey and scrumptious!) and a cashew “buttercream” that is flavored with freshly squeezed orange juice and colored with goji berries.
All in all, this recipe is healthier than most you’ll find when googling “Halloween recipes”, since it requires natural ingredients that you can find in most supermarkets and grocery stores.
This cashew “buttercream” holds very well and it’s the perfectly balanced, rich yet light frosting to this chocolate cake.
Please mind that you should freeze the cake briefly or refrigerate it after frosting it with the buttercream and before pouring the chocolate ganache and/or slicing it.
The “buttercream” keeps to itself, the layers are perfectly distinct and the chocolate ganache sets into a sort of magic shell.
INGREDIENTS DRY INGREDIENTS 3 cups | 400 gr. white spelt flour 3/4 cup | 70 gr. raw cacao powder 2 tsp baking soda 1/2 tsp Himalayan salt WET INGREDIENTS 1 cup | 150 gr. jaggery (or raw cane sugar, or coconut sugar) 1 cup | 225 gr. pumpkin purée 1 cup | 250 ml. plant-based milk 3/4 cup | 180 ml. organic sunflower oil 1/4 cup | 60 ml. orange juice 1/4 cup | 60 ml. maple syrup 3 flax eggs 2 tsp vanilla extract 2 tsp apple cider vinegar zest of 1 orange
ORANGE CASHEW “BUTTERCREAM”
3 cups | 400 gr. raw cashew nuts (soaked in hot water for 1 hour or in room temperature water for 4-6 hours) 1 cup | 250 ml. refined, odorless coconut oil, melted but not hot 2/3 cup | 160 ml. rice malt syrup 2/3 cup | 160 ml. orange juice 1/3 cup | 40 gr. dried goji berries (soaked in hot water for 5-10 minutes) 2 tbsp lemon juice 1 tsp vanilla extract 1/2 tsp Himalayan salt CHOCOLATE GANACHE 150 gr. vegan dark chocolate 1 tbsp coconut oil
STEP BY STEP Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
CHOCOLATE & PUMPKIN CAKE
Pre-heat your oven to 350 ºF / 180 ºC.
Line two round cake pans (we used pans with 21 cm in diameter) with parchment paper.
In a large mixing bowl, sift or whisk together all of the dry ingredients.
In another bowl, whisk together all the wet ingredients.
Pour the wet mixture over the dry ingredients and fold in gently using a spatula or wooden spoon, making sure there are no lumps (be careful not to overmix the batter).
Pour the batter into the lined pans and shake them gently to even out the surface.
Bake the cakes in the oven for 25 minutes or until a toothpick comes out clean.
Allow the cakes to cool for 15 minutes before removing them from their pans. Let cool completely (you can place them in the fridge to speed up the cooling time).
ORANGE CASHEW “BUTTERCREAM”
Combine all of the ingredients in a high speed blender and blend for 1-2 minutes or until you get a completely creamy and velvety mixture.
Pour the mixture into a large mixing bowl and place in the freezer for 45 minutes.
Remove from the freezer and whip with a hand/stand mixer on the highest speed for 2-3 minutes. Place in the freezer again for 20 minutes.
Whip again for a further 2-3 minutes and place in the freezer again, for 20 more minutes.
Whip one last time. If the cream has now become fluffy and spreadable, place in the fridge until the cakes are cool and ready to frost. If not, continue freezing for 20 minutes and whipping for 2-3 minutes until so.
You can make the “buttercream” one day in advance and store it in an airtight container in the fridge.
ASSEMBLY & DECORATION
Trim the top parts of both cakes, in case they’ve grown into a dome shape. Discard these pieces (aka enjoy them STRAIGHT AWAY).
Place the first cake on a cake stand or large serving plate.
Scoop a big dollop of cashew “buttercream” (about half of the total amount) onto the first cake and spread lightly with a spatula.
Place the second cake on top and scoop the remaining buttercream onto the cake.
Spread the “buttercream” on top and all around the cake with a spatula.
Place the cake in the freezer for 15 minutes or the fridge for 30 minutes.
Melt the vegan dark chocolate in a double boiler and add the coconut oil.
Mix to combine.
Remove the frosted cake from the freezer/fridge and pour the chocolate ganache on top, allowing it to drip down the sides.
Allow the ganache to set for a few minutes and enjoy (or store in the fridge until serving time).
16. Mummied Bananas
This super appealing treat is an easy, vegan, no added sugar. three-ingredient wonder!
They’re so easy to make, the whole family can join in the frightening fun.
These mummied bananas were an easy and healthy dessert we made together. Just 3 ingredients (and 2 of the ingredients are fruit). And it’s something the kids can make too! The puff pastry can be a bit fiddly for little hands, but older kids (school age) will enjoy wrapping their own mummies.
A word of warning though – make sure you put the sultanas on AFTER baking. The first time we made these, I put the sultanas on before baking…huge mistake.
Not only did the sultanas end up tasting like charcoal, they also expanded and jumped off the mummies!
PREP TIME 10 mins COOK TIME 25 mins TOTAL TIME 35 mins
INGREDIENTS
1 sheet frozen vegan puff pastry
3 bananas
6 sultanas
INSTRUCTIONS
Remove the puff pastry from the freezer to defrost.
Preheat the oven to 180C/350F.
Cut the puff pastry into 1cm wide strips.
Peel the bananas.
Wrap with the puff pastry strips (don't be too pedantic about this!), leaving a spot for the eyes.
Place on a baking sheet and bake for 25 minutes or until lightly golden.
Remove from oven and use the sultanas as the eyes – press them gently into the cooked banana.
Serve immediately (serving suggestion: with dairy free custard or coconut ice cream).
VEGAN “ZOMBIE BRAIN” HALLOWEEN CUPCAKES
Ah, the charming flavors of lemon and raspberry in a downright ghastly creation.
Zombies can’t resist these cupcakes and neither will you.
NUTRITION
Serving Size: 1 Cupcake
Calories: 450
Fat: 15.2
Carbohydrates: 77
Protein: 2
These raspberry, lemon, jam-filled zombie brain cupcakes are a great scary treat for your next Halloween party!
They are
delightfully scary
easy to make
and super tasty
Prep Time: 5 min
Cook Time: 60 min
Total Time: 1 hour 5 minutes
INGREDIENTS
CUPCAKE 1 Tbsp lemon juice
1 1/2 cup almond milk
2 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup Earth Balance melted
2 tsp vanilla extract
zest from one lemon FROSTING 2 Tbsp raspberry jam
1/2 cup Earth Balance, at room temperature
4 cups powdered sugar
1/4 cup lemon juice
1 tsp vanilla extract
FILLING
2 Tbsp raspberry jam
TOPPING
3 Tbsp seedless raspberry jam
INSTRUCTIONS
Combine the lemon juice and almond milk in a small bowl and set aside for 5 mins. Preheat the oven to 350 degrees Fahrenheit.
Line muffin pan with baking cups. In a large bowl mix together the flour, sugar, baking powder, baking soda, and salt. Add melted Earth Balance, vanilla, and zest to the almond milk and mix well. Pour the liquid mixture into the bowl with the flour and stir until it is incorporated. Don’t over stir. Spoon into the muffin pan, dividing evenly. Bake for 20-22 mins, or until a toothpick comes out clean. Let cupcakes cool completely. Make the frosting while waiting.
With an electric mixer beat the Earth Balance until smooth.
Beat in the powdered sugar, vanilla, jam, and lemon juice. Add raspberry jam to a pastry bag with a round decorating tip and poke about halfway down into each cupcake. Gently squeezing to fill the inside. Apply a base layer of frosting to each cupcake. Don’t worry if some of the jam filling gets into the frosting. Put the remaining frosting a pastry bag with a medium-sized round decorating tip.
Pipe the frosting on with a small back and forth motion to create squiggles. Place cupcakes in the refrigerator for 20 mins to let the frosting harden. With a pastry brush, spread a thin layer of seedless jam over each cupcake. Making sure to fill the recessed areas.
For the filling, simply add raspberry jam to a pastry bag with a medium sized round decorating
tip.
Press the tip about halfway down the cupcake a gently squeeze in the jam.
Don’t worry if some of the jam get onto the top of the cupcakes since they’ll be covered in frosting.
Apply a base layer of frosting to each cupcake, making it a bit thicker in the middle to create a dome shape.
To make them look like brains use the same medium-sized round decorating tip to pipe to start piping on brain squiggles.
That’s the technical term.
Start from the middle and work outward to create the two hemispheres.
I made the inner squiggles the largest, the second a little smaller, and the third smaller still.
It’s okay if there are small gaps since they’ll get filled in with jam.
Place the cupcakes in the refrigerator for 20 minutes to allow the frosting to harden before applying the raspberry brain goo.
If you can’t find seedless raspberry jelly (I couldn’t) just take regular jam and press it through a fine strainer or jelly bag.
Apply the goo gently with a pastry brush, making sure to get in all the nooks and crannies.
Come closer, my dear. Don’t be afraid. You’ll never miss the eggs once you have a deviled purple potato.
Here’s another devilishly delightful recipe from The Ghoulish Gourmet Halloween eCookbook.
I used little purple potatoes to create a vegan version of a deviled egg.
If you are able to use the kala namak salt it will even taste like egg, due to its high sulfur content. You can find it online and in Indian markets. But don’t fret if you don’t have any, they will taste great with plain old table salt too!
There’s some prep work involved, but you can make them the day before. After the potatoes are cooked, you slice them in half and scoop out some of the center. Then tofu salad filling is added to the fill the hole.
No Halloween recipe is complete without an edible olive eye on it.
This is a delicious savory Halloween recipe that your guests will love!
SERVES 12 ACTIVE TIME 30 min. TOTAL TIME 30 min.
INGREDIENTS
1 (24 oz) bag small purple potatoes
1 package firm or extra firm tofu (about 1 lb– some containers weigh a little less)
⅓ cup vegan mayo
1 Tbsp Dijon mustard
½ tsp black salt or kala namak (or regular kosher salt to taste)
½ tsp turmeric
¼ cup sliced olives stuffed with pimentos
DIRECTIONS
Add the potatoes to a stockpot and cover with water. Bring to a boil, then turn to low and simmer for about 10 minutes, or until you can pierce the potato easily with a fork.
Drain, rinse with cool water, and set aside until cool.
Combine the drained tofu, mayo, mustard, and salt in a bowl. Mash the tofu and mix well.
Cut the cooled potatoes in half lengthwise. Scoop out circular holes using a melon baller or small spoon. Spoon some tofu salad into each hole and top with a pimento-stuffed olive slice.
Who knew a graveyard deep-dive could be so darn tasty?
Seriously, make extra gravestones — you’ll want to savor every last taco-delicious bite.
Halloween isn’t just for the chocolate and dessert lovers.
There are lots of options over here for savory and healthier options too (though equally the same amount for sugary treats.
Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Yield: 4 Graveyard Cups
INGREDIENTS
2 FlatOut pizza crusts
1 can refined black beans
2 avocados
2 cloves garlic
juice of 1 lime
8 black olives, chopped
green onion, chopped
INSTRUCTIONS
Preheat your oven to 375 degrees.
Stencil out a tree on a piece of paper first and cut it out to use it as a stencil for the pizza crusts. You can do this for the tombstones too or use a Halloween cookie cutter.
Cut out your trees and tombstones. I used an Exact-O-Knife for precision. Kids, use only with parental supervision!
Lightly coat with olive oil and a sprinkle of sea salt.
Place on a baking sheet and cook for 5-8 minutes, or until just lightly browned. Allow to completely cool and using an edible pen, write R.I.P. on each tombstone.
Heat up your refried beans over medium-low heat until warmed through.
Remove from heat and set aside.
To make the guacamole, scoop out the avocado flesh into a bowl.
Add the minced garlic, lime juice and sea salt for taste. Mash until smooth.
Layer your cups with the black beans, guacamole and top with the chopped black olives and green onions.
These black individual coffin cakes might appear a little chilling but they taste welcoming, warm and pumpkin-spicy.
This recipe will make 12-16 coffin cake wands (depending on if you use a lasagna pan or 2 cake pans), and you’ll get to eat all the leftover pieces after cutting the coffins out.
Vegan Pumpkin Spice Cake Ingredients
Buy the pumpkin spice bread mix from Trader Joe's instead of making it from scratch
1 cup nondairy milk
1 teaspoon vinegar (I used apple cider vinegar)
2 ½ cups organic unbleached white flour*
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves
½ cup sunflower oil
1 ½ cups organic sugar*
1 can pumpkin
Vegan Pumpkin Spice Cake Directions
Preheat the oven to 350°. Oil a lasagna pan or 2 cake pans.
Combine vinegar and nondairy milk in the blender and let sit.
Sift together the flour, spices, soda, powder, and salt in their own bowl.
Add the oil, sugar, and pumpkin to the blender. Blend until combined.
Add the blended mixture to the dry ingredients and mix until no dry ingredients show.
Fill the pan(s) with all the batter using a spatula to smooth it out as flat as possible.
Bake for 35 minutes if you’re using 2 round cake pans (or 40 minutes if you’re using a lasagna pan).
Cut out as many coffins as possible using a coffin cookie cutter (only after the cake is completely cooled down).
Vegan Coffin Cream Cheese Icing Ingredients
3 ounces melted coconut oil
2 ounces nondairy milk (plus more for thinning)
1 ounce lemon juice (with pulp removed)
1 teaspoon vanilla
3-4 cups sifted organic powdered sugar*
americolor black gel color (or you can substitute activated charcoal )
Vegan Coffin Cream Cheese Icing Directions
Whisk the oil, lemon juice, and 2 ounces of nondairy milk on high until well mixed.
Slowly whisk in the powdered sugar one cup at a time. Stop adding powdered sugar when the consistency is piping consistency (slightly thicker than molasses).
Fill a small squeeze bottle with icing.
Add americolor black gel color and 2 more tablespoons of nondairy milk to the rest and mix well. Add milk until the consistency is dippable (thinner than molasses). Other vegan food coloring options can be found here.
Stick a wooden popsicle stick into the narrow end of each coffin. (I painted my popsicle sticks black the night before to make them more goth.)
Cover the top and sides of each coffin wand with black icing. Let sit to dry.
Here’s a video of how I cover the cake wands with black icing.
Decorate the coffin cake wands with white icing.
Here’s a video of Jessica decorating the cake wands with white icing.
