Pinterest

6

Facebook

0

Twitter

0

Google+

0

Reddit

0

StumbleUpon

0

Print

email

Are you sick of pumpkin yet? I don’t know if it’s because an October or what but I am pretty pumpkin obsessed these days. I’m throwing all my favorite fall recipes in your face because I have so many to share with you. Give them a try. You can enjoy them without any guilt. ‪

Halloween is just around the corner and you know what that means – lots of sugar loaded party cakes and candy for the kids and lots of scary pumpkins🎃 However it’s time to sharing Cool & Creepy Halloween Treat Ideas … that are classy on the healthy way. Well these raw vegan super delicious treats are not the usual Halloween candy, they don’t have any added sugar or colourings like store bought ones, they are absolutely amazing! Be safe, healthy, and enjoy 🎃Halloween 🎃🎃🎃 Make these sweet treats for a Halloween party, or just to celebrate the season of fall.

Here are some ideas for healthy, raw, vegan, kid-friendly Halloween Treats:

Deadly Pumpkin Cheesecake

Who wants the recipe for this Deadly Pumpkin Cheesecake?

Possible side effects:
* high risk of poisoning
* poisonous and could be fatal
* death

Main Ingredients:
Fresh almond milk pulp & walnut base, sweet pumpkin cream filling, coconut frosting topped with dates & walnut, salted caramel sauce, additional- few bugs … 

Pick your poison and get into the Halloween Spirit. ‪

Recipe for Pumpkin Cheesecake

Ingredients

Crust:
1 cup fresh nut milk pulp
1 cup shredded coconut
1/2 cup walnut
1 tbsp coconut oil
1 tbsp coconut nectar
3/4 cup dates
seeds of 1/2 vanilla bean
pinch of salt
1/2 tsp cinnamon

Filling:
1 1/2 cup cashew, soaked overnight
2- 3 tbsp coconut nectar, optional
1 cup fresh pumpkin puree
2- 3 tbsp coconut butter, melted
2 tbsp cacao butter, melted
1/4 tsp pumpkin pie spice
1/2 tsp cinnamon
seeds of 1/2 vanilla bean

Vanilla icing:
1/2 cup coconut butter, melted
1 tbsp coconut oil
1 tbsp coconut nectar or raw honey
seeds of 1/2 vanilla bean
pinch of salt

Decoration:
• soaked dates + walnut
• melted raw chocolate

Salted raw caramel:
approximately 3/4 cup dates, soaked
1/4 cup water
1 tbsp coconut oil
2 tsp raw peanut butter
1 tsp coconut nectar
pinch of salt

Halloween Candy ‪-little raw white ‘chocolate’ monsters

Monster Truffles – deliciously creepy pumpkin cream monsters

Ingredients:
for the cookie base –
1/2 cup pumpkin seeds
1/2 cup shredded coconut
1/4 cup walnut or pecan
2 tbsp coconut nectar
1 tbsp coconut oil
8 dates, soaked
pinch of salt
seeds of 1/2 vanilla bean

Ingredients:
for pumpkin cream –
1 cup pumpkin puree
1/3 cup cashew, soaked
3 tbsp coconut butter
1/4 tsp pumpkin pie spice
2 tbsp coconut nectar

Ingredients:
for the chocolate coating –
1/2 cup cacao powder
1/4 cup cacao butter
2 tbsp coconut oil
1 tbsp coconut nectar
1 tbsp lucuma powder
pinch of salt
seeds of 1/4 vanilla bean

Instructions:
Place all the ingredients ( for the cookie base ) into a food processor and process until well combined. Cut into circles and dehydrated them. If you don’t have a dehydrator just place the cookies in a 140 degree °F ( 60 °C ) oven for about 30- 45 minutes (you may not end up with a completely raw product).
In the food processor, combine all the ingredients for the pumpkin cream and process until smooth.
Place in the fridge for about an hour or until the mixture is chilled and easy to work with. Roll the mixture into ball or scoop onto each cookie.
In a bowl gently melt the chocolate ingredients. Once the chocolate is melted, use a spoon to drizzle the chocolate over each truffle and top with a sprinkle of ground turmeric. Place in the fridge to firm up for half an hour.

The king of monsters – Shrek Snack Matcha Chocolate Squares

Ingredients:
2 cup shredded coconut
3 tbsp coconut butter
2 tbsp coconut nectar
1 tsp matcha powder
handful spinach
juice of 1/4 lime

Method:
Process all ingredients in a food processor until well combined.
Fill your mold ( I used chocolate mold ) with dough, press down firmly. Makes around 20 squares but dipends on what size of mold you using. Place in the fridge until firm ( about 2- 3 hours ). Decorate the top with melted raw chocolate. It’s easy and quick, perfect treats for halloween. You wont even taste the spinach so believe me kids will love it.

Spiced Pumpkin Bites

Ingredients:
1 cup cashews, soaked
1/4 cup walnut
1 cup rolled oats
1/4 cup dates
1/3 cup pumpkin puree
1 tbsp coconut oil
1 tbsp almond butter
1/2 tsp pumpkin pie spice
2 tbsp coconut nectar
pinch of salt

hand full of shredded coconut or pumpkin seeds for rolling.

Method:
Using the food processor add all the ingredients (except walnut) and process until well incorporated. Add the walnuts and pulse to combine (the mixture should stick together). Pour the mixture into a large bowl and refrigerate for about an hour or until the mixture is chilled and easy to work with. Roll the mixture into small balls and roll with topping of your choice. Keep them in the fridge before serving.

Breakfast Cranberry Pumpkin Chia Smoothie

Ingredients:
1 cup pure water
1 cup almond milk
1/4 cup organic dried cranberries
or 1/2 cup fresh / frozen cranberries
1/2 cup pumpkin puree
1 pear
4 dates
1/4 cup pecan nuts
1 tbsp chia seeds
1/2 tsp pumpkin pie spice
seeds of 1/2 vanilla bean

Ingredients:
1 ripe large mango, cubed
1 1/2 nut milk
1/2 cup cashew
2- 3 drops stevia
2 tbsp coconut butter
1 tsp rose water
1 tsp saffron strands
1/8 tsp cardamon powder

Method:
Blend all the ingredients in a high speed blender until well incorporated.
Pour into popsicle molds and freeze for 4- 6 hours.

Chocolate covered Carrot Cake Balls
(with apples and cranberries)
Makes 8 balls

Ingredients:
2 sweet red apple (peeled, cored and quartered)
2 large sized carrot, peeled

* 1 carrot to prepare with hand grater, transfer to a nut bag or fine mesh strainer and squeeze or press out as much juice as you can
* 2 apple + 1 carrot for juicing

Set the juice aside and transfer the pulp into a food processor with all the ingredients (except cranberries and grated carrot) and process until well combined.

1/2 cup shredded coconut
1/3 cup pecan
1/4 cup dried cranberries
2 tbsp almond butter
1 tbsp coconut butter
1 tsp coconut nectar
few drops vanilla extract
1/2 tsp cinnamon
dash of nutmeg
1 tsp fresh lemon juice
4 tsp fresh carrot / apple juice
1 tbsp ground hazelnut

Add cranberries and grated carrot and pulse a few times. Wet your hands a little bit and roll spoonfuls of the dough into little balls and stick a popsicle stick at the center of each cake ball. Transfer into a baking pan lined with baking paper. Place them in the freezer for about an hour to firm.

for Chocolate coating:
1/4 cup coconut butter
1/4 cup cacao butter
1 tbsp or 1 heaped tbsp coconut oil
( depend on how soft you want your chocolate coating, I used 1 heaped tbsp )
stevia or coconut nectar to taste
few drops vanilla extract
*1 tbsp cacao powder for dark chocolate

Melt coconut butter and cacao butter. After the butter is melted add the coconut oil, vanilla, stevia or coconut nectar … cacao powder and whisk together. Remove the cake balls from the freezer and dip it each ball in the chocolate -dip each ball twice for a nice thick coating. Drizzle with finely ground walnut or hazelnut. Place them in jar until the chocolate set.

Transfer to an airtight container and store in the fridge.

Enjoy!

Goji & Sesame Almond Joy Bars

Ingredients:
1 cup almond meal
1 cup finely shredded coconut
2 – 2.5 tbsp raw honey
2 tbsp coconut butter
1 heaping tbsp coconut oil
2 tbsp filtered water
juice of 1/2 lime
seeds of 1/2 vanilla bean
1 tsp ground cinnamon
dash nutmeg
pinch salt

Combine all the ingredients (except whole almond) in the food processor and process until well combined (stick together).

1/2 cup whole almond, soaked

Add whole almond and pulse a few times. You could keep it more or less crunchy – it’s really up to you.

1/3 cup goji berry

soak them in filtered water about 5 minutes, drain well and dry them properly with a paper towel before using
2 tbsp sesame seeds

Remove mixture from food processor and pour into a large bowl. Next add in the goji berries and sesame seeds mix together with your hands. Let sit in the fridge for about 30 minutes. Form into a loaf; roll flat with a rolling pin; then use cookie cutters or knife to make the shape. Place cookies in an airtight container on a sheet of baking paper.
For the best result, let sit them in the fridge overnight to firm. Store in the fridge.

Notes:
You can add some extra seeds or cacao nibs on top if you like. If you want to make something look more fancy dip them in melted chocolate. Place the bars in the freezer about 20 minutes, I find much easier and faster to work with them after freezing. It will take only a few seconds for the chocolate coating to set

Halloween Juices – Drink at your own risk

for the recipes click on the images below

Are you ready for the pumpkin flavored everything?👻👻 Boo … WE ARE! Get ready for a nightmare, for deadly spooky treats and stay conectet 👻 👻

Halloween from a Plant-Based foodie perspective:

Trackback  A Grinch’s Guide to Halloween

If you’ re someone who digs the holiday you’re probably already planing your super spooky Halloween Party … Just be sure to, um, in the meantime, Happy Halloween! … Watch your back! …

Pinterest

6

Facebook

0

Twitter

0

Google+

0

Reddit

0

StumbleUpon

0

Print

email