5 Tasty Vegan Halloween Treats To Make At Home

Here’s a rundown of some quick, easy vegan Halloween recipes that even Dracula would consider changing his ways for.

1.   Mini Pumpkin Puddings

Is it Autumn if pumpkin isn’t spiced into a coffee or made into a pudding?! We didn’t think so, and on Halloween, especially the inside of those carvings can double up on their purpose.

All you’ll need for these is:

• 244g or 1 cup unsweetened almond milk
• 232g or 2 cups pumpkin (cubed - or the insides of those carvings will work!)
• 1 whole banana
• 150g or ⅔ cups pitted dates
• 1 tablespoon vanilla extract
• 1 tablespoon pumpkin pie spice
• 6 tablespoons or 85g of chia seeds

The recipe is simple too!

1. Place all ingredients in a blender (bar the chia seeds) and then blend until of a smooth consistency.
2. Add the chia seeds and blend again. Add more milk to achieve a vortex if necessary.
3. Pour into at least 4 bowls and cover with cling film. Chill for several hours or overnight.
4. Serve! Sprinkle cinnamon over them beforehand for that extra autumnal seasoning.

Credit to Forks Over Knives for this simple crowd-pleaser.

2.    Vampire Chocolate Cups

Quick, simple, bound to satisfy that chocolate fix and both a raw vegan and dairy-free Halloween recipe, these chocolate cups are perfect for your own Dracula-esque sweet tooth.

The three ingredients you need are:

• 1 cup or 125g frozen raspberries
• 1 tablespoon of either: Rice syrup, maple syrup or agave syrup
• 1 cup + 3/4 cup, or 150g and 100g vegan baking chocolate

To create these fiendish vegan treats simply:

1. On medium-high heat, heat the frozen raspberries in a small pan until they’re soft.
2. Once soft, mash down the raspberries until they are of a jam like consistency, then add your syrup of choice. Mix, then set aside to cool down.
3. Melt 100g of the chocolate either in a double boiler or in the microwave. While waiting for it to melt, place either 8 muffin liners, or 8 cupcake cases in either a muffin pan or baking tray.
4. Once the chocolate is melted, scoop around 1 and 1/2 teaspoons of the melted chocolate into the muffin liners or cupcake cases, tilting them so that the chocolate spreads around the sides. Repeat for all cases or liners, then place them into the fridge. Allow them to set until the chocolate has hardened.
5. Melt 3/4 cup or 120g of the rest of the vegan chocolate. In the meantime, add a teaspoon of the raspberry filling into the set cupcake cases or muffin liners, being sure to place the filling into the middle.
6. Once the remaining chocolate is melted, pour it over the raspberry filling. Tilt once again so that the chocolate entirely covers the top. Set it to harden in the fridge.
7. Once the chocolate has set completely, remove the cases or liners and enjoy it!

Credit to Elephantastic Vegan for this sweet, gluten-free Halloween treat!

3.   Cucumber Coffins

Sweet treats need a balance, so here’s a savory vegan and vegetarian Halloween recipe with a twist!

These spooky cucumber coffins are gluten free, nut-free, oil free but are light and tasty enough to provide the perfect film snack.

All you need to make these are:

• 2 medium lebanese cucumbers (Cut in half lengthways)
• 1/2 medium beetroot peeled and grated
• 1/2 cup or 66.5g sunflower seeds
• 1 teaspoon fresh grated ginger
• A generous sprinkle of cumin powder
• 1 tablespoon of finely chopped fresh mint
• 8 blueberries
• 6 sprigs of pea sprouts (Cut into one inch pieces)

To put them together:

1. Scoop out the inside of a cucumber with a teaspoon so that you are left with a hollow, coffin looking shell! Place the scooped out mixture to one side.
2. In a food processor, mix the grated beetroot, cumin powder, ginger, mint, sunflower seeds and the scooped out cucumber and blend until smooth
3. Transfer this mixture into the coffin like shells, dividing it evenly within each one.
4. At one end place two blueberries to make eyes, then criss cross the remaining pea sprouts on top of the filling mix to make a stitched, mummy like effect!

Credit to Delightful Vegans for this light delight!

4.   Vegan Halloween Pizza

It’s not a party - or a (virtual) film night - without pizza so allow us to serve you a slice!

These mini Mummy pizzas are bite size vegetarian and vegan Halloween party appetizers which means they’re quick to make, and above all, a fun Halloween recipe.

To make these, you will need:

• 1 cup or 130g spelt flour
• 1/4 teaspoon of sea salt
• 2 teaspoons of extra virgin olive oil
• 4 tablespoons of water
• Either tomato paste, tomato puree or tomato sauce
• 4 to 6 slices of vegan cheese
• 6 black olive slices

And to create these healthy Halloween snacks:

1. Preheat your oven to 390ºF or 200ºC.
2. In a bowl, mix together the flour, salt, oil and water with your hands until a dough ball forms. If the dough is too wet, add in more flour and if it’s too dry - do the opposite, add in more water!
3. Divide the dough into 3 pieces, then with your hands flatten the dough to make three flat pizza bases.
4. Bake each base for 10 minutes.
5. In the bottom of each base, add the tomato paste, puree or ketchup. Cut the vegan cheese into strips and lay the strips across the base to make mummy wrappings. For the eyes, place 2 olive slices on each pizza.
6. Bake again for 5 to 10 minutes.
7. Enjoy! Add herbs and spices like oregano, garlic powder or black pepper to give each pizza a boost of extra flavoring if necessary.

Credit to the Simple Vegan for this simple, sumptuous recipe!

5.    Spooky Black Bean Hummus

The above savory vegetarian Halloween recipes are perfect for dipping, wouldn’t you agree? Then what better to delve them into than some spooky black bean hummus!

This creepy Halloween food idea is bound to be a show stopper, and tasty at that.

To conjure up this savoury Halloween food, you’ll need:

• 2 cloves of garlic
• 2 15oz cans of black beans (Drained and rinsed)
• 2 tablespoons of Tahini
• 3-4 tablespoons of lemon or lime juice
• 1 teaspoon of cumin
• 1/8 or 1/4 teaspoon of chipotle pepper (To taste)
• 3 tablespoons unsweetened soy yogurt (Optional)
• 1/2 teaspoon salt (To taste)
• In addition, for the design: Either plain soy yogurt or tahini

And to put it together:

1. With a food processor already running, drop in the garlic cloves, processing until they’re finely chopped. Add the black beans and process until they resemble puree form. Finally, add the remaining ingredients, processing until smooth. Season to taste, adding more as required.
2. In a large serving dish, spoon in the hummus ensuring to smooth the top.
3. Fit a pastry bag and enter either soy yogurt or thinned tahini to pipe on a spiderweb design.
4. For decoration, either place a plastic spider into the center of the web or create one using a leftover black olive.
5. Refrigerate until ready to serve.

Credit to the Fat Free Vegan for this amazing tasting and looking recipe!

Got a sweet tooth?

There are plenty of tasty vegan options, you might find the below articles useful

1. Vegan Sweets
2. Vegan Easter Eggs
3. Vegan Christmas Chocolate (it's coming!)
4. Is Dark Chocolate Vegan?

Related Products

1. Vegan Sweets Hamper
2. Vegan Chocolate Hampers

Whatever you do this Halloween, you’re sure to have some great vegan party appetizers to really set the spooky, fall mood!