3 Quick + Easy Vegan Treats For Halloween

Saturday 29 October 2016

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halloween vegan treats

I love nothing more than using a holiday as an excuse to feast on an endless amount of snacks. It has also given me an excuse to put together some fun, creative, tasty and best of all, vegan treats. WOOO! The best thing about these recipes is that they are quick and practically make themselves. They can all be done in an afternoon, and while one is cooking, the other can be cooling, and another popping!

I absolutely love the idea of using mini pumpkins as a jelly mould! Ok, it's probably definitely not the most unique idea out there but, it's Halloween and I had to use a pumpkin in someway. It's like Halloween rules or something... seriously.

I feel like I don't need to explain how to make jelly, but just in case, add the crystals and the amount of hot water labelled on the packet and mix until all the crystals have dissolved. Easy right? The jelly I've used is 'Hartley's Strawberry Glitter Jelly'. Double check the ingredients to make sure they don't contain gelatine or other ingredients derived from animals. I was actually surprised by the amount of vegan jellies available in supermarkets. Finding jellied worms without gelatine was a little harder, but the two options I found were 'Biona Organic Sour Snakes' or 'Marks & Spencer Colin the Caterpillar'. The worms* don't need to be added but it adds to the theme of spooookkkkyyyyy!



  • 1 sachet of jelly crystals
  • 1 packet of worm style jelly sweets
  • Mini pumpkins or other mould


  1. Slice the top of your pumpkin. Start cutting a few cm down, so you can reuse the top as a lid.
  2. Scoop the inside of your pumpkin until all the pulp is removed.
  3. Add crystals and boiling water as labeled on packet into a jug and stir until fully dissolved.
  4. Add a few jellied worms into your pumpkins and pour over the jelly liquid. Add a few halfway in so it looks as though it's coming out from the top.
  5. Leave the pumpkins to cool at room temperature before transferring them to the fridge to firm.
  6. Use a fork to lightly break up the top of the jelly to look a little disheveled.
*If you are using jelly sweets, it's advised to eat them the day they're made or the jellies can soften.
pumpkin halloween vegan jelly

Check out these quick + easy recipes for halloween from @helloaycan. Best of all, they're vegan!

As these treats are 'quick and easy', I have chosen to use a boxed cake mix, but if you have a favourite homemade mix you like, use that instead. Most of the boxed mixes will ask for eggs, and for my egg substitute, I made a flaxseed egg (1 tbsp ground flax seeds to 2.5 tbsp water). There are plenty of options so check online to find your favourite. I added a little red food dye to the mixture because what is Halloween without constant blood references? Make sure you fully leave the cake to cool before you start to crumble it. I love using coconut in cake making, so using coconut milk to bind the mixture was a dream! Make sure it's full-fat and that it has been chilled in the fridge for at least 24hours beforehand. Turn the can upside down, so the cream sits at the top and scoop. Please please don't shake the can before you open it. Disaster!

halloween vegan cake pophalloween vegan cake pop

Your cake pops should ideally be 1" and no bigger than 1.5", as I don't think your tiny sticks can handle much more weight. Make sure they're all smooth in texture and uniform in size. Place these into the fridge for 1-2 hours. You can even make them the night before. To help prepare your pop sticks, dip them a little into the melted chocolate before slowly placing them into your cake pop. Place them into the freezer for around 30 minutes; making sure they're cold is a very important stage. I didn't do this the first time and my cake pops kept falling off, so don't make the same mistake. Dip your pop into the chocolate and tap away any excess. There should be enough chocolate to submerge your cake pop, if not use a spoon to pour it over, don't swirl them around in the chocolate as again, they will fall off. I used a spatula to create a distressed texture on the chocolate. If you want to sprinkle any decorations on do that before the chocolate starts to harden, if not, leave the chocolate to cool. You can decorate your cake pops however you like. I used dedicated coconut (which I added food dye to), and drizzled with leftover chocolate. YUM!



  • Cake mix (egg substitute, milk etc) or your own chosen cake mix
  • 1 can/400g of full fat coconut milk
  • 150g white and dark chocolate
  • Choice of decorations
  • Cake pop sticks
  • Food dye (optional)


  1. Store your coconut milk in the fridge 24 hours before preparing your pops. This will help create a firm cream.
  2. Prepare your cake mix as labelled on the box, and leave to cool down.
  3. Using your hands or a food processor, break down the cake into a fine crumb. Turn your coconut milk can upside down, and gradually mix the coconut cream into the crumbs. Don't add too much as it will make your pops sticky. Add enough so the crumbs combine and hold together.
  4. Roll the pops into 1" balls and place them on a lined tray and into the fridge for 1-2 hours. This will help the pops firm.
  5. Melt your chocolate in the microwave in small blasts, or melt it over warm water on the stove.
  6. Dip the point of your pop stick into the chocolate and carefully into your cake pop. Lightly tap your hand to remove any of the excess chocolate. Put in the freezer for 30 minutes.
  7. Dip your cake pop and completely cover with chocolate. Set aside to cool.
  8. Decorate as you like!
Adapted from Oh She Glows
halloween vegan treats

What is Halloween without a movie night, and what is a movie night without popcorn? I shall answer that question for you... a very bad one. My popcorn preference has always been salted over sweet, but when you add a load of melted chocolate, marshmallows and biscuits, it soon overrides all my love for salted. Adding the orange caramel gives the popcorn a little tang, very unexpected with popcorn, but it really works.



  • 1/3 cup popcorn kernels
  • 1 tbsp light oil
  • 1 tbsp dairy-free butter
  • 1 cup caster sugar
  • 1/4 cup water
  • 1/4 cup agave nectar
  • Juice of 1 orange
  • Orange and green food colouring
  • Mini mallows
  • Biscuit to crumble
  • Chocolate to drizzle


  1. Add your chosen oil to a saucepan on a medium heat. Add the popcorn kernels and once you hear the first pop, reduce to a low heat.
  2. Shake the saucepan lightly to make sure the popcorn doesn't stick to the bottom. Once the popping stops, take off heat and split between two bowls
  3. In a saucepan, add the sugar, water, agave nectar and butter to a medium low heat. Make sure the mixture is well combined.
  4. As the mixture starts to boil, without stirring, leave for another 5 minutes and then take it off the heat.
  5. Once the boiling stops, add your orange juice and stir. Split the mixtures into two small bowls and add your food dye.
  6. Gradually add your orange caramel to your popcorn. It should be fully coated but don't soak the corn. (Leave a little to drizzle on later).
  7. Lay your popcorn onto greaseproof paper to dry. To speed up the process, you can put them into the oven for 5-10 minutes.
  8. Drizzle on the reminding orange caramel sauce and sprinkle on your mini mallows and broken biscuits. Leave to cool.
  9. Mix both colours together and drizzle with melted chocolate.
halloween vegan popcorn

I hope these have inspired you to get creative! Let me know in the comments below what your favourite Halloween treat is. If you make any of these recipes, make sure you tag me in your photos, I'd love to see.