Raw & Vegan Halloween Treats

Halloween Treats

Raw Pumpkin Cheesecake

Makes about 24 bites

Ingredients:

1½ cups raw cashews
1 cup pitted dates
½ cup almond flour
1 tbsp unsweetened cacao powder
2 tsp vanilla extract
1 tbsp almond milk
⅓ cup maple syrup
⅓ cup canned pumpkin
½ tsp cinnamon
½ tsp nutmeg

Directions:

  1. Soak the cashews in water for 1 hour. Discard the water.
  2. Pulse dates, flour, cocoa powder, vanilla extract, and milk in blender until the mixture comes together; this should take about 1 minute. Dividing the mixture into small pieces, press this mixture evenly onto the bottom of the pumpkin molds (preferably silicone based) and place it in the freezer while you prepare the cheesecake topping.
  3. Pulse cashews, syrup, pumpkin, cinnamon, and nutmeg until smooth. Scoop the cheesecake mixture over the crust in the pan and freeze the dessert for at least 2 hours. Store in freezer until all are eaten.
Nutritional Facts: per cheesecake bite
90 cal; 5g total fat (<1g sat fat); 11g carb; 3mg sod; 11g fiber; 2g protein; 7g sugars

Healthy Chocolate Dirt

Makes about 24 bites

Ingredients:

4 ripe medium avocados, pitted and fleshed
½ cup maple syrup
⅔ cup unsweetened cocoa powder
2 tsp vanilla extract
¼ cup almond milk, unsweetened vanilla
8 gluten free chocolate cream sandwich cookies
Candies for decorations (I used sweettarts skull and bones)

Directions:

  1. Blend avocado, maple syrup, cocoa powder, vanilla extract and milk until smooth. Evenly disperse into 12 jars–4oz jars.
  2. Process chocolate cream sandwich cookies for “dirt”. Once the cookies have processed into crumbs, evenly distribute on top of pudding. Place candy decorations on top for added fun. Keep in fridge until all eaten.
Nutritional Facts: per 4 oz serving
169 cal; 9g total fat (2g sat fat); 23g carb; 28mg sod; 5g fiber; 2g protein; 13g sugars

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Recipes are adapted from The Nutty Scoop and Fit Mitten Kitchen

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