Homemade Halloween- Vegan Style! Pumpkin Almond Butter Cups and Spooked pretzels
Halloween definitely had me missing traditional candy this year. Luckily, not for long. These delectable festive treats are better than the brands I was craving to get in the spooky spirit. The dark chocolate pumpkin almond butter cups with nutmeg and cinnamon are savoury, creamy, and sweet. While the sweet and salty pretzels are adorable little halloween snackers. Also pictured are the pumpkin pie enery date balls from a couple days ago (the last of the batch!) These are not only vegan versions of store-bought candy, but gourmet versions. Better tasting and healthier! Andrew and I have had a hard time keeping away and saving them for halloween.
Next time I make the Pumpkin cups, I would play with adding more agave or sugar to the chocolate as it came out a little bitter, however, it doesn’t need much. The filling is very sweet and really pairs best with a darker chocolate.
pumpkin almond butter cups recipe, here
1/3 c + 1 tbs cocoa powder
4 tbs coconut oil
1 1/2 tsp vanilla
4 tbs agave
2 tbs vegan butter (I use Earth Balance)
1 c powdered sugar
1 tbs coconut milk
Melt 1 tbs vegan butter in a bowl. Add cocoa powder, coconut oil, 1 tsp vanilla and agave. Combine until a smooth chocolate mixture and set aside.
In another bowl, combine sugar, 1 tbs softened butter, milk, and 1/2 tsp vanilla. set aside.
Line a cookie sheet with wax paper. Dip your pretzels individually in chocolate and set on cookie sheet. Once pretzels are dipped, use a toothpick to fill the eye-holes with your frosting mixture. Be sure to fill the holes completely so that they can freeze together and you don’t have lose eyeballs falling out. Use another toothpick to make pupils with the remaining chocolate. Freeze for four-six hours.