6 Spooky Vegan Halloween Dessert Recipes
Every year, fall creeps up on me, and last year I had plenty of festive snacks planned, but my list for vegan Halloween treats came up short! That’s why we’ve compiled the ultimate guide for vegan Halloween dessert recipes to navigate vegan treats during this holiday season.
The following list is my picks for delicious vegan Halloween recipes to serve as desserts after the main dish.
What Halloween Candy Can Vegans Eat?
Being vegan doesn’t mean you can’t have some of your favorite treats. There are lots of options for vegans to choose from – whether you make your treats at home or buy them in the store.
Store-bought candy such as Skittles, Twizzlers and Swedish Fish are vegan. You can also make some new desserts and treats right at home with some of the spooky spectacular recipes listed below.
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Vegan Halloween Dessert Recipes
Throwing a perfect vegan Halloween party should be fun and stress-free! Little time needs to be spent coming up with fun vegan Halloween food ideas.
There’s always an abundance of delicious treats served on Halloween, and with luck, many vegan recipes exist out there for you to try.
Seriously, planning fully fledged Halloween parties is a lot, so it helps out when you can refer to this list of the best vegan Halloween recipes when it’s time for tricks and treats!
Vegan Chocolate Marshmallow Ghost Cupcakes
One of the easiest vegan Halloween dessert recipes I know that uses simple ingredients and also looks adorable are these vegan ghost cupcakes.
All it takes is 1 box of vegan chocolate cupcakes, 1 jar of fluff vegan marshmallows, and some vegan chocolate chips to mark the eyes and nose of the ghosts.
Recommended Read: Homemade Pumpkin Pie Spice Sauce (Starbucks Copycat)
You’ll just have to use a non-fluted tip on the icing bag to create the ghostly shapes. October 31st just got a whole lot cuter! Dust with cocoa powder for a decadent look.
- 12 vegan cupcakes (I like this brand)
- 1 1/2 cups vegan vanilla buttercream
- 1 bag vegan chocolate chips
- 1 piping bag with large round tip
- Place buttercream in piping bag and pipe icing on cupcake, with a wide circular motion at the bottom, making smaller circles as you go up.
- Add chocolate chips for eyes and enjoy!
Note: You can add red food coloring to the chocolate chip “eyes” for a more ghoulish look!
Silly Monster Apples
My favorite vegan Halloween recipes contain apples; they make fun treats with vibrant colors, can be added to numerous healthy vegan Halloween recipes, and aid as a snack for my autumn sweet tooth!
To make these silly apple bites for dessert, you’ll need plenty of healthy ingredients.
- 6 green apples
- 1 cup peanut butter
- 1/4 cup pumpkin seeds (or sunflower seeds)
- 1-2 strawberries
- Cut 2 green apples into quarters and cut a wedge into the apple, coating the inside of the “mouth” with peanut butter.
- Use sunflower or pumpkin seeds as teeth and a thinly cut slice of strawberry for a tongue.
- Vegan googly eyes can be placed atop with a dab of peanut butter.
All that hocus pocus is worth it once you see these little monsters. They’re a great addition to any Halloween dinner party and are a nutritious vegan food for the whole family!
Toffee Poison Apples
More vegan Halloween treats with apples to consider are these vegan candy toffee apples that are a good thing to be made on Halloween night.
- 6 Granny Smith apples
- 2 cups granulated sugar
- 1/2 cup light corn syrup (you can substitute this for agave nectar or pure maple syrup)
- black food coloring
- 3/4 cup water
- For a yield of 6 granny smith candy apples, combine 2 cups granulated sugar, ½ cup light corn syrup (or you can use agave nectar or pure maple syrup are healthier alternatives), a few drops of black food coloring and ¾ cup water over medium heat, stirring until the sugar dissolves.
- Wash down the sides of the pot with a wet brush to prevent the caramel from crystalizing too early.
- You can also opt for red food coloring as well, I did a few apples in both for a variety of color. The choice is totally up to you!
- Without stirring, cook until your caramel is at the hard crack stage, which is 310 degrees Fahrenheit and can be tested with a candy thermometer.
- A great way to test without a thermometer, however, is by placing a drop of the mixture into ice water. The black, vegan Halloween candy should harden; this indicates it’s at the hard crack stage. Next, you’ll skewer the soon-to-be “poison” caramel apples and begin dipping and swirling them into the sugar mixture.
- Now, the real Halloween fun begins! These sweet treats to follow any main course can be placed to dry and harden on a baking sheet lined with parchment paper. Enjoy!
While high fructose corn syrup is plant-based already, other vegan recipes for toffee or caramel apples use a blend of coconut oil, soy milk, and even a squirt of lemon juice (to avoid crystallization) as using coconut milk on its own for vegan caramel affects the caramel taste too much.
Sweet Potato Vegan Cinnamon Rolls
Some may argue that you can’t have a Happy Halloween without some type of cake, sweet roll, or puff pastry, and these sweet potato cinnamon rolls are preferred at my house over any vegan cupcakes!
- 2 sweet potatoes
- 2 ¼ tablespoons active dry yeast
- ¾ cup warm almond milk
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- ¾ cup almond butter
- ¾ cup vegan butter
- 1 ½ cup brown sugar
- 3 tablespoons cinnamon
- Start by peeling 2 sweet potatoes and cutting them into small cubes, bringing them to a boil until soft (about 15 minutes) and then mashing them.
- Mix 2 ¼ tablespoons of active dry yeast and ¾ cup of warm almond milk in a bowl and set for 5 minutes, allowing to froth, and later combining in the sweet potato mash.
- In another large bowl, mix 2 cups of all-purpose flour, 1 cup sugar, 1 teaspoon of salt, and about ¾ cup of almond butter and stir together, then add in the yeast and potato mixture.
- Allow the dough to rise in an oiled bowl for an hour. On a lightly floured surface, roll into a rectangle that’s ¼ of an inch thick, spread on ¾ cup of more vegan butter and coat with 1 ½ cup of brown sugar and 3 tablespoons of cinnamon.
- Cut into pieces and let rise on a sheet for 30 minutes, preheating the oven for about 350 degrees Fahrenheit.
- Bake for 17 minutes or until golden brown and allow to cool. Mix icing sugar and almond milk for icing and enjoy!
I love these over pumpkin pie any day of fall as it is one of the most delicious vegan Halloween recipes I know.
Bloody Vegan Dessert Cups
This recipe is for raspberry and chocolate vegan Halloween desserts that will look much like peanut butter cups, only the insides will be… bloody.
- 1 cup frozen raspberries
- 1 tablespoon maple syrup
- 1 ¾ cup vegan chocolate bars
Heat 1 cup of frozen raspberries until soft over medium heat and then add 1 tablespoon maple syrup; allow to cool.
Over in a double boiler, melt 1 ¾ cup of your choice of vegan chocolate bars. I found that milk chocolate and rich dark chocolate are both a great thing in this recipe.
With liners already placed in a muffin tin, drop 1 ½ teaspoons of melted chocolate into the tray and tilt it, ensuring to coat the bottom, then placing in the refrigerator to harden for a few minutes.
Pour a teaspoon of the raspberry mixture and top with chocolate, again letting harden in the fridge.
As far as sweets go, the raspberry cups are one of the more savory recipes amongst our vegan Halloween dessert recipes list!
The vegan version of these is magnificent, and in my opinion, is a better way to enjoy a horror movie marathon than just having popcorn.
Halloween Pumpkin Punch
This pumpkin punch sure does pack a…punch! It’s full of yummy wholesome ingredients that are delicious and healthy. You can add a kick to this punch with a bit of spiced rum that will keep your guests coming back for more.
- 750 ml bottle spiced rum
- 1 cup orange juice
- 1/2 cup pumpkin puree
- 1 cup spiced syrup
- 2 1/2 cups sparkling water
- cinnamon sticks for garnishment
- large punch bowl
For The Spiced Syrup:
- 1/2 cup demerara sugar
- 1/2 cup water
- 6 whole cloves
- 6 allspice berries
- 1 cinnamon stick
- 1 star anise
- 6 white peppercorns
- 1/2 nutmeg (cracked)
For the spiced syrup
- Add the spices to a small saucepan and heat over medium heat.
- Once spices are toasty and aromatic, add the water and sugar. Stir continuously to dissolve the sugar. Bring to a simmer and turn heat to low. Let simmer for 10 minutes. Remove from heat and strain with a strainer.
- Let cool to room temperature.
For the punch
- In a large bowl, add the spiced rum, orange juice, lemon juice, spiced syrup and pumpkin puree. Stir to combine.
- Pour mixture through a fine mesh strainer into a large pitcher. Store in refrigerator until ready to serve.
- Place a large bowl
- Once ready to serve, pour mixture into large punch bowl. Add sparkling water and mix well.
- Guests can ladle punch into their cups and garnish with a cinnamon stick. The punch will separate over time, so make sure to stir before serving. Enjoy!
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