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10 Spooktacular Vegan Halloween Recipes & Treats Ideas

Updated: Nov 9, 2023


Vegan Halloween Recipes Hot Cross Buns
Vegan Hot Cross Buns

Ah, Halloween! The season of ghostly apparitions, witches on broomsticks, and pumpkins adorning every nook and cranny. But it's not just about the spooky costumes and candy hauls; it's also a fabulous excuse to cook, whether you're a die-hard Halloween celebrator or merely in it for the fun of thematic baking. And what better way to celebrate than with a selection of vegan Halloween recipes and treats?


The wonderful thing about vegan Halloween treats is they're inclusive. Everyone can enjoy them, whether they're avoiding dairy, looking to reduce their environmental footprint, or simply curious about plant-based delights. Gone are the days when vegan meant boring; today, the vegan world bursts with creativity and flavor.


Vegan Halloween Recipes Cookies
Vegan Halloween Cookies

But let's sidestep from the treats for a moment. An ongoing debate lurks in the shadows: is Halloween a true tradition or just another commercial ruse? The origins of Halloween can be traced back to the ancient Celtic festival of Samhain. Flash forward to today, and it's undeniable that the commercial aspect has, in some ways, overshadowed these roots. Stores are awash with costumes, candies, and decorations as early as August, all in anticipation of October 31st.


Yet, whether Halloween is a deeply-rooted tradition or a commercial brainchild, there's a universal truth we can't deny: it's a time for joy, creativity, and community. There's something enchanting about carving pumpkins, dressing up, and gathering around a table full of delicious eats and vegan recipes, vegan or not.



Vegan Halloween Recipes stuffed peppers
Vegan Stuffed Peppers


Back to the vegan Halloween feast! Imagine indulging in velvety chocolate cupcakes topped with rich vegan ganache, or biting into a spiderweb cookie that not only looks the part but is also 100% cruelty-free. And who could forget the vegan hot cross buns, warm and fragrant, each bite a dance of spices and sweet surprises? Delve into these delicious Halloween vegan, plant based recipes and treats created by the team at Plantiful Palate!



Vegan Hot Cross Buns


Vegan Halloween Recipes Hot Cross Buns
Vegan Halloween Hot Cross Buns

It's time to revamp a classic with a creepy twist. These Vegan Hot Cross Buns are not just a treat for the eyes, but also a delightful addition to your Halloween vegan recipes. Let's get spook-baking!


Serves: 12 buns


Preparation time: 2 hours (includes rising time)

Cooking time: 20 minutes

Total time: 2 hours 20 minutes


Recipe:


Ingredients:

- 500g all-purpose flour

- 50g vegan granulated sugar

- 1 sachet (7g) instant yeast

- 1/2 tsp salt

- 1 tsp ground cinnamon

- 1/2 tsp nutmeg

- 1/4 tsp allspice

- 300ml almond milk, warm

- 75g vegan butter, melted

- 150g mixed dried fruits (raisins, sultanas, currants)

- Zest of 1 orange (optional)

- Black food coloring (for a Halloween touch!)


For the Cross:

- 50g all-purpose flour

- 5 tbsp water


For the Glaze:

- 3 tbsp apricot jam, warmed and sieved


Method:

1. In a large mixing bowl, combine the flour, sugar, yeast, salt, and spices.

2. Add a few drops of black food coloring to the almond milk for a grayish hue.

3. Make a well in the center and pour in the colored almond milk and melted vegan butter. Mix to form a dough.

4. Add in the dried fruits and orange zest, kneading until well combined.

5. Cover the bowl with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.

6. Punch down the dough and divide it into 12 equal portions. Shape each into a bun and place on a lined baking tray.

7. Let them rise again for about 30 minutes.

8. Preheat the oven to 200°C (390°F).

9. For the cross: Mix the flour, water, and a drop of orange food coloring to form a thick paste. Transfer to a piping bag or a zip-lock bag with a snipped corner. Pipe a cross onto each bun.

10. Bake the buns for 20 minutes or until they sound hollow when tapped on the bottom.

11. Once baked, brush the warm buns with sieved apricot jam for a glossy finish.


Additional recommendations:

- Serve warm with vegan butter or jam. Perfect to fuel your Halloween festivities!


Allergy information / alternatives:

- Gluten-free? Use gluten-free all-purpose flour. Ensure your yeast is gluten-free too!


Nutritional information:

- Calories: 245 kcal

- Carbs: 48g

- Protein: 5g

- Fats: 4g

- Dietary Fibre: 2g

- Sugars: 13g



2. Creamy Vegan Pumpkin & Butternut Squash Soup


Vegan Halloween Recipes Pumpkin and Butternut Squash Soup
Vegan Pumpkin and Butternut Squash Soup

The allure of autumn lies in its colours and flavours, and nothing embodies that more than pumpkins and butternut squash. This creamy, heartwarming soup is a tribute to the season's charm. As the evenings get cooler, let's embrace the warmth of this vegan delight, which is a blend of velvety textures and nostalgic autumnal spices.


Serves: 4


Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour


Recipe:


Ingredients:

- 1 small pumpkin, peeled, seeded and diced

- 1 medium butternut squash, peeled, seeded and diced

- 2 medium onions, finely chopped

- 3 cloves garlic, minced

- 2 tablespoons olive oil

- 1 litre vegetable broth

- 400ml can coconut milk (reserve a little for garnish)

- 1 teaspoon ground cinnamon

- ½ teaspoon ground nutmeg

- ¼ teaspoon smoked paprika

- Salt and pepper, to taste

- Fresh sage leaves for garnish


Method:

1. In a large pot, heat the olive oil over medium heat. Add the onions and sauté until translucent.

2. Introduce the garlic and sauté for a further 2 minutes until fragrant.

3. Incorporate the pumpkin and butternut squash cubes, ensuring they're evenly coated in the onion-garlic mix.

4. Pour in the vegetable broth, followed by the coconut milk. Give it a good stir.

5. Sprinkle in the cinnamon, nutmeg, smoked paprika, salt, and pepper.

6. Once it comes to a boil, reduce the heat and let it simmer until the pumpkin and squash are tender, about 30 minutes.

7. With an immersion blender or in batches in a countertop blender, purée the soup until silky smooth. If you find it too thick, you can add a bit more broth or water.

8. Once blended, let it simmer for an additional 10 minutes, allowing the flavours to meld.

9. Serve hot, garnished with a drizzle of coconut milk and fresh sage leaves.


Additional Recommendations:

Consider roasting the pumpkin and butternut squash beforehand to deepen their flavours. Simply toss them in a little olive oil, salt, and pepper and roast at 200°C for about 25 minutes or until caramelised.


Allergy Information / Alternatives:

For those with coconut allergies, oat milk or almond milk can be an excellent alternative, though it might alter the final flavour slightly.


Nutritional Information:

- Calories: 220 kcal

- Carbohydrates: 48g

- Protein: 5g

- Fat: 7g (Saturated: 4g)

- Fibre: 6g

- Sugar: 8g

- Sodium: 890mg



3. Triple Chocolate Bliss: Vegan Chocolate Muffins


Vegan Halloween Recipes Triple Chocolate Cupcakes
Vegan Halloween Triple Chocolate Cupcakes


Craving something sweet and chocolaty? Look no further! These vegan chocolate muffins, drizzled with chocolate and dotted with chocolate chips, are the epitome of indulgence. Perfectly moist and rich, they're a chocolate lover's dream, without any dairy!


Serves: 12 muffins


Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes


Recipe:


Ingredients:

- 250g all-purpose flour

- 50g cocoa powder

- 150g coconut sugar or brown sugar

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 240ml almond milk or any plant-based milk

- 80ml coconut oil, melted

- 1 tablespoon apple cider vinegar

- 2 teaspoons vanilla extract

- 100g vegan dark chocolate chips, plus extra for topping

- Vegan chocolate sauce for drizzling


Method:

1. Preheat the oven to 180°C and line a muffin tin with paper liners.

2. In a large mixing bowl, sift together flour, cocoa powder, sugar, baking soda, and salt.

3. In another bowl, whisk together the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips.

5. Distribute the batter equally among the muffin cups, filling each about 3/4 full.

6. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

7. Once baked, remove from the oven and allow to cool in the tin for 5 minutes before transferring to a cooling rack.

8. Once fully cooled, drizzle with vegan chocolate sauce and sprinkle extra chocolate chips on top.


Additional Recommendations:

For an extra punch, consider adding vegan chocolate chunks or even a touch of orange zest to the batter for a delightful chocolate-orange twist.


Allergy Information / Alternatives:

Always ensure that the chocolate chips and chocolate sauce are vegan. Some may contain milk derivatives. If allergic to nuts, opt for soy or oat milk instead of almond milk.


Nutritional Information:

- Calories: 220 kcal

- Carbohydrates: 32g

- Protein: 4g

- Fat: 10g (Saturated: 6g)

- Fibre: 3g

- Sugar: 18g

- Sodium: 150mg



4. Creepy Crawly Vegan Halloween Cookies


Vegan Halloween Recipes Cookies
Vegan Halloween Cookies

Get ready to be spellbound by these vegan Halloween cookies! Featuring spider webs, spiders, and a touch of chocolate - perfect for the spookiest night of the year!They're not just visually enchanting but taste absolutely delicious too. Be the star of your Halloween party with these spooky sweets!


Serves: 24 cookies


Preparation time: 30 minutes

Baking time: 12 minutes

Total time: 42 minutes


Recipe:


Ingredients:

- 2 1/2 cups all-purpose flour

- 1 cup coconut sugar or organic cane sugar

- 1/2 cup vegan butter, softened

- 1/4 cup almond milk (or any other plant-based milk)

- 1 tsp vanilla extract

- 1/2 tsp baking soda

- A pinch of salt

- Vegan white icing (for spiderweb designs)

- Vegan chocolate icing (for spider designs and chocolate-filled cookies)

- Vegan chocolate chips (for spider's body and eyes)


Method:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large mixing bowl, cream together the vegan butter and sugar until light and fluffy.

3. Add the almond milk and vanilla extract, mixing until combined.

4. Gradually mix in the flour, baking soda, and salt until a dough forms.

5. Divide the dough into small balls and flatten each one slightly onto the prepared baking sheets.

6. For chocolate-filled cookies: Press a vegan chocolate chip into the center of some cookies.

7. Bake for 10-12 minutes, or until the edges are lightly golden.

8. Allow cookies to cool completely on a wire rack.

9. Once cooled, use the vegan white icing to create spiderweb designs on some cookies.

10. For the spider cookies: Use the vegan chocolate icing to draw a spider shape, and place two chocolate chips as its eyes.

11. Serve and watch them vanish before your eyes!


Additional Recommendations:

To make your spiders more realistic, use small strands of licorice for their legs. Add vegan orange food coloring to some of the icing for a vibrant Halloween touch.


Allergy Information / Alternatives:

Always ensure all ingredients, especially the icings and chocolate chips, are vegan-friendly.


Nutritional Information:

- Calories: 110 kcal

- Carbohydrates: 18g

- Protein: 1g

- Fat: 4g (Saturated: 1g)

- Fibre: 0.5g

- Sugar: 10g

- Sodium: 40mg



5. Golden Pumpkin & Vegan Cheese Mini Pies


Vegan Halloween Recipes Mini Pumpkin Pies
Vegan Halloween Mini Pumpkin Pies


As the leaves turn golden and the days grow shorter, the kitchen beckons with promises of comfort food. These mini pies combine the rich sweetness of pumpkin with the creaminess of vegan cheese, all wrapped up in a flaky pastry. Perfect for sharing with friends or keeping all to yourself!


Serves: 12 mini pies


Preparation time: 30 minutes

Cooking time: 20 minutes

Total time: 50 minutes


Recipe:


Ingredients:

- 1 sheet of vegan puff pastry, thawed

- 200g pumpkin puree

- 100g vegan cream cheese

- 2 cloves garlic, minced

- 1 small onion, finely chopped

- 2 tablespoons olive oil

- 1 teaspoon fresh rosemary, finely chopped

- 1 teaspoon fresh thyme, finely chopped

- Salt and pepper, to taste

- Vegan egg wash (mixture of almond milk and agave syrup or maple syrup)

- Chilli flakes and additional herbs for garnish


Method:

1. Preheat the oven to 200°C and lightly grease a mini muffin tin.

2. Roll out the puff pastry and cut into circles using a cookie cutter or the rim of a glass. Press each circle into the mini muffin slots.

3. In a pan, heat olive oil and sauté the onions until translucent. Add garlic and continue sautéing for another 2 minutes.

4. In a mixing bowl, combine pumpkin puree, vegan cream cheese, sautéed onion-garlic mix, rosemary, thyme, salt, and pepper. Mix until well combined.

5. Fill each pastry cup with the pumpkin and cheese mixture.

6. Brush the tops with the vegan egg wash for a glossy finish.

7. Bake in the preheated oven for 20 minutes or until the pies are golden brown and the filling is set.

8. Once baked, remove from the oven and let them cool slightly. Garnish with chilli flakes and additional herbs.


Additional Recommendations:

To amp up the flavour, consider adding a pinch of smoked paprika or nutmeg to the filling. If you like a little kick, a dash of cayenne pepper would also be great.


Allergy Information / Alternatives:

Ensure the puff pastry is vegan, as some may contain dairy or other animal-derived ingredients. If allergic to nuts, choose a soy-based vegan cream cheese or skip the vegan egg wash.


Nutritional Information:

- Calories: 140 kcal

- Carbohydrates: 15g

- Protein: 2g

- Fat: 8g (Saturated: 2g)

- Fibre: 1g

- Sugar: 2g

- Sodium: 120mg



6. Spooky Vegan Chocolate Halloween Candy Apples 🎃


Vegan Halloween Recipes Chocolate Apples
Vegan Halloween Chocolate Apples

Creeping it real this Halloween with these vegan chocolate spider candy apples!

Halloween is here, and what better way to celebrate than with these spooky vegan chocolate candy apples? Dipped in velvety chocolate and adorned with edible spiders, these treats are sure to be a hit at your Halloween gathering!


Serves: 6 candy apples


Preparation time: 20 minutes

Setting time: 30 minutes

Total time: 50 minutes


Recipe:


Ingredients:

- 6 organic apples, washed and dried

- 6 wooden sticks or skewers

- 300g vegan dark chocolate

- 100g vegan milk chocolate (for drizzling)

- Vegan black licorice or vegan black string candy (for spider legs)

- Vegan candy eyes

- Orange-colored vegan icing (for decorative drizzles)


Method:

1. Push a wooden stick or skewer into the stem end of each apple. Set aside.

2. Melt the dark chocolate in a microwave-safe bowl or using a double boiler, stirring until smooth.

3. Dip each apple into the melted chocolate, ensuring it's fully coated. Allow excess chocolate to drip off.

4. Place the dipped apples on a baking sheet lined with parchment paper.

5. While the chocolate is still wet, form spiders using licorice or string candy for legs, and add candy eyes.

6. Melt the milk chocolate and place in a piping bag or a zip-lock bag with a small hole cut in one corner. Drizzle over the apples in a decorative pattern.

7. Drizzle the orange-colored icing over the apples for an added Halloween touch.

8. Allow the apples to set in the refrigerator for at least 30 minutes or until the chocolate hardens.

9. Once set, serve and enjoy the spooky delights!


Additional Recommendations:

Try using different colored vegan icings or sprinkles for added creativity and fun. These apples can be stored in the refrigerator for up to 3 days.


Allergy Information / Alternatives:

Ensure all chocolates and candies used are vegan. Some may contain dairy or other animal-derived ingredients.


Nutritional Information:

- Calories: 280 kcal

- Carbohydrates: 42g

- Protein: 3g

- Fat: 12g (Saturated: 6g)

- Fibre: 5g

- Sugar: 31g

- Sodium: 20mg



7. Classic Vegan Pumpkin Pie with Homemade Crust


Vegan Halloween Recipes Pumpkin Pie
Vegan Halloween Pumpkin Pie

Crafted with love, our vegan pumpkin pie is not only creamy and full of spice but is nestled within a flaky homemade crust. Topped with vegan whipped cream, it's the pièce de résistance of any festive spread.


Serves: 8


Preparation time: 40 minutes

Baking time: 55 minutes

Total time: 1 hour 35 minutes


Recipe:


1. Homemade Vegan Pie Crust:

Ingredients:

- 1 1/4 cups all-purpose flour

- 1/2 cup vegan butter (cold and cubed)

- 1/4 cup cold water

- 1/4 tsp salt


Method:

1. In a large mixing bowl, combine flour and salt.

2. Add the cold, cubed vegan butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.

3. Gradually add cold water, mixing until the dough just begins to come together.

4. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. Once chilled, roll out the dough on a floured surface to fit your pie dish. Carefully transfer the crust to the dish, pressing it into the bottom and sides. Trim any excess and crimp the edges.


2. Classic Vegan Pumpkin Pie Filling:

Ingredients:

- 1 can (15 oz) pumpkin puree

- 3/4 cup coconut milk (full-fat from a can)

- 3/4 cup brown sugar

- 1/4 cup cornstarch

- 1 tsp vanilla extract

- 2 tsp pumpkin pie spice

- 1/2 tsp ground cinnamon

- 1/4 tsp ground nutmeg

- 1/4 tsp ground ginger

- 1/4 tsp salt

- Vegan whipped cream (for serving)

- A pinch of ground cinnamon (for garnish)


Method:

1. Preheat the oven to 375°F (190°C).

2. In a large mixing bowl, whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch, vanilla extract, and all the spices until smooth.

3. Pour the pumpkin mixture into the prepared pie crust, leveling it out.

4. Bake for 55 minutes or until the center has set and the edges are golden brown.

5. Allow the pie to cool completely on a wire rack. Refrigerate for at least 4 hours, preferably overnight, to achieve the desired consistency.

6. Before serving, garnish each slice with vegan whipped cream and a sprinkle of ground cinnamon.


Additional Recommendations:

For the ultimate treat, accompany your slice with a vegan cinnamon-spiced latte.


Allergy Information / Alternatives:

For a gluten-free version, substitute the all-purpose flour in the crust with a gluten-free blend. Ensure all store-bought ingredients align with your dietary needs.


Nutritional Information:

- Classic Vegan Pumpkin Pie (per slice): Calories: 310 kcal, Carbohydrates: 45g, Protein: 3g, Fat: 14g, Fiber: 3g, Sugar: 25g.




8. Spooky Vegan Halloween Cookies 🎃


Vegan Halloween Recipes Spooky Halloween Cookies
Spooky Halloween Vegan Cookies

Get into the Halloween spirit with these vegan treats! These vegan Halloween cookies are the ultimate treat for your Halloween festivities. Rich chocolate and vanilla cookies are decorated with hauntingly beautiful designs that will captivate both the eyes and the taste buds.


Serves: 24 cookies


Preparation time: 35 minutes

Baking time: 12 minutes

Total time: 47 minutes


Recipe:


Ingredients:

- 2 1/2 cups all-purpose flour

- 1 cup coconut sugar or organic cane sugar

- 1/2 cup vegan butter, softened

- 1/4 cup almond milk (or any other plant-based milk)

- 1 tsp vanilla extract

- 1/2 tsp baking soda

- 1/4 cup unsweetened cocoa powder (for chocolate cookies)

- A pinch of salt

- Vegan white icing (for ghostly designs)

- Vegan chocolate icing (for chocolate cookies)

- Vegan chocolate chips (for cookie eyes and decoration)


Method:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large mixing bowl, cream together the vegan butter and sugar until light and fluffy.

3. Add the almond milk and vanilla extract, mixing until combined.

4. In another bowl, whisk together the flour, baking soda, and salt.

5. Gradually mix in the dry ingredients to the wet mixture until a dough forms.

6. Divide the dough into two portions. To one portion, add and mix the cocoa powder to create chocolate cookie dough.

7. Shape both doughs into small balls and flatten each one slightly on the prepared baking sheets.

8. Press vegan chocolate chips onto the cookies for added decoration or "eyes".

9. Bake for 10-12 minutes, or until the edges are lightly golden.

10. Allow cookies to cool completely on a wire rack.

11. Decorate the vanilla cookies with vegan white icing in ghostly or spiderweb patterns.

12. Drizzle the chocolate cookies with vegan chocolate icing for a haunting touch.

13. Serve and watch your guests be delightfully spooked!


Additional Recommendations:

For an added Halloween touch, create bat shapes with the chocolate cookies and use vegan orange sprinkles on the vanilla cookies.


Allergy Information / Alternatives:

Always ensure all ingredients, especially the icings and chocolate chips, are vegan-friendly.


Nutritional Information:

- Calories: 115 kcal

- Carbohydrates: 19g

- Protein: 1.5g

- Fat: 4.5g (Saturated: 1.2g)

- Fibre: 1g

- Sugar: 11g

- Sodium: 45mg




9. Hearty Vegan Halloween Buffalo Cauliflower Meatballs

Vegan Halloween Recipes Buffalo Cauliflower Bites
Vegan Buffalo Cauliflower Meatballs

As the moonlight shines on All Hallows' Eve, let these meatless marvels be the star of your table. Vegan Buffalo Cauliflower Meatballs are not only wickedly tasty but also perfect for a hauntingly healthy celebration.


Serves: 4


Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes


Recipe:



Ingredients:

- 1 medium cauliflower, cut into florets

- 1 cup breadcrumbs

- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)

- 3/4 cup buffalo sauce

- 2 tbsp nutritional yeast

- 1 tsp garlic powder

- 1 tsp onion powder

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

- Vegan ranch dressing (for dipping)


Method:

1. Preheat the oven to 400°F (200°C).

2. In a food processor, pulse the cauliflower florets until they resemble rice grains.

3. In a mixing bowl, combine the cauliflower rice, breadcrumbs, flax eggs, 1/4 cup of buffalo sauce, nutritional yeast, garlic powder, onion powder, salt, and pepper. Mix until well combined.

4. Shape the mixture into meatball-sized balls and place them on a baking sheet lined with parchment paper.

5. Bake in the preheated oven for about 20 minutes or until they turn golden.

6. Remove from the oven and gently toss the meatballs in the remaining buffalo sauce.

7. Return to the oven and bake for another 10 minutes.

8. Serve hot, garnished with fresh parsley and accompanied by vegan ranch dressing for dipping.


Additional Recommendations:

For an added smoky flavor, add a splash of liquid smoke to the mixture. These meatballs pair perfectly with celery sticks and carrot sticks for a wholesome Halloween platter.


Allergy Information / Alternatives:

Ensure all breadcrumbs and buffalo sauce are vegan-friendly.


Nutritional Information:

- Vegan Buffalo Cauliflower Meatballs: Calories: 185 kcal, Carbohydrates: 33g, Protein: 7g, Fat: 3.5g, Fibre: 5g, Sugar: 5g.




10. Eerie Vegan Sips: Halloween Hot Drink Selection


Vegan Halloween Recipes Halloween Drinks
Vegan Halloween Drinks

Gather around the cauldron, witches and wizards! Introducing a spellbinding selection of vegan hot drinks perfect for a cozy Halloween evening. From a pumpkin spice latte to a nutmeg cappuccino, these potions are pure magic.


Serves: 3 drinks


Preparation time: 10 minutes

Brewing time: 5 minutes

Total time: 15 minutes


Recipe:


1. Vegan Pumpkin Spice Latte:

Ingredients:

- 2 cups almond milk (or any other plant-based milk)

- 2 tbsp pumpkin puree

- 1 tbsp maple syrup

- 1 tsp pumpkin spice blend

- 1/4 cup strong brewed coffee

- Vegan whipped cream (for topping)

- Cinnamon (for dusting)


2. Vegan Choco-Cinnamon Dream:

Ingredients:

- 2 cups oat milk

- 2 tbsp cocoa powder

- 1 tsp cinnamon

- 1 tbsp coconut sugar

- Vegan whipped cream (for topping)

- Cocoa powder (for dusting)


3. Vegan Caramel Nutmeg Cappuccino:

Ingredients:

- 2 cups almond milk

- 2 tbsp vegan caramel sauce

- 1 tsp ground nutmeg

- 1/4 cup strong brewed coffee

- Vegan whipped cream (for topping)

- Caramel drizzle (for topping)


Method:

1. For Vegan Pumpkin Spice Latte: In a saucepan, whisk almond milk, pumpkin puree, maple syrup, and pumpkin spice. Heat until simmering. Add brewed coffee and stir. Pour into a mug, top with vegan whipped cream, and sprinkle with cinnamon.


2. For Vegan Choco-Cinnamon Dream: In a saucepan, combine oat milk, cocoa powder, cinnamon, and coconut sugar. Heat until simmering. Pour into a mug, top with vegan whipped cream, and dust with cocoa powder.


3. For Vegan Caramel Nutmeg Cappuccino: In a saucepan, combine almond milk, vegan caramel sauce, and nutmeg. Heat until simmering. Add brewed coffee and stir. Pour into a mug, top with vegan whipped cream, and drizzle with caramel sauce.


Additional Recommendations:

Enhance the atmosphere by serving these drinks with cinnamon sticks, star anise, or orange slices for garnish.


Allergy Information / Alternatives:

Ensure all whipped cream, cocoa powder, and caramel sauce are vegan-friendly.


Nutritional Information:

- Vegan Pumpkin Spice Latte: Calories: 135 kcal, Carbohydrates: 25g, Protein: 2g, Fat: 3.5g, Fibre: 1g, Sugar: 20g

- Vegan Choco-Cinnamon Dream: Calories: 145 kcal, Carbohydrates: 30g, Protein: 2.5g, Fat: 3g, Fibre: 2g, Sugar: 24g

- Vegan Caramel Nutmeg Cappuccino: Calories: 150 kcal, Carbohydrates: 28g, Protein: 2g, Fat: 4g, Fibre: 1g, Sugar: 26g.







In conclusion, whether you view Halloween as a timeless tradition or a commercial festival, there's no harm in partaking in the fun. Embrace the vegan delights, share with loved ones, and remember: Halloween, at its heart, is what you make of it. So, why not make it deliciously vegan? 🎃🌱

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