Shalom Life | July 20, 2015

The Nosh Pit - Vegan Halloween Candy Recipes

Try out some yummy candy recipes with ingredients you can actually pronounce this Halloween

By: Sarah Bauder

Published: October 28th, 2013 in Culture » Food » Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Vegan Halloween Candy Recipes

Whether or not Halloween is your cup of tea (or witch’s brew, should it be said), one can’t help but enjoy all the treats synonymous with the day. Unfortunately, said treats oft times are chalk-full of near unpronounceable ingredients, not to mention the dreaded high fructose corn syrup. But fear not, take a look at these healthier, and sumptuous vegan Halloween recipes.

Vegan Candy Corn from Pursuit of Hippieness

Ingredients:

1 cup sugar
2/3 cup agave nectar, or honey
5 tablespoons Earth Balance
1 teaspoon vanilla extract
2 1/2 cups powdered sugar
1/3 cup powdered soy milk
a pinch of salt
Red & yellow food coloring

Directions:

In a large saucepan, bring the sugar, agave nectar, Earth Balance, & vanilla to a LIGHT boil over high heat. Reduce the heat to medium & boil the mixture for 5 minutes, stirring occasionally. After 5 minutes, remove from heat. DO NOT OVERHEAT, or your dough will be rock hard and completely useless! Sift the powdered sugar, powdered soy milk, & salt into medium bowl. Add the dry mixture to the pan, and mix well. Let the mixture stand until slightly warm to touch, about 20 minutes. Knead until smooth. Prepare a surface of wax paper. Divide the dough into 3 equal pieces. Add several drops of yellow food coloring to one piece of dough & knead food coloring into the dough until smooth and color is even. Repeat using red & yellow food coloring (for orange) with the second piece & leave the last piece white, but knead it until smooth. Roll each piece into ropes of equal length (don’t roll too thin or the dough will break) and push the three ropes together to form a long rectangle. Using sharp knife, cut the ropes into triangles. You can make any shape you want. Enjoy!

Dairy-free Skor Bar Cups from Healthful Pursuit

Ingredients:

Chocolate:

½ cup cacao powder

¼ cup coconut oil, melted

¼ cup coconut nectar

Toffee:

⅓ cup coconut nectar

3 tablespoons palm sugar

1 teaspoon pure vanilla extract

¼ teaspoon sea salt

Optional creepy topping:

Finely ground almonds

Plastic bugs or flies

Directions:

Prepare the chocolate sauce by whisking all of the ingredients together. Fill 12 mini plastic cups about ⅓ of the way up. I used mini silicon muffin cups. Once they’re filled, push the chocolate up the sides with a spoon. Set aside. Combine toffee ingredients in a small saucepan. Bring to a boil on medium-high heat stirring constantly. Once it’s boiling, allow it to cook for 2-3 minutes (stir, stir, stir!). You’ll know when it’s done when there’s less steam. Remove from heat and pour into prepared cups. Top each cup with remaining chocolate and flatten the tops by tapping the cups on the counter to release air pockets and then skimming the backside of a knife off the top to make it as even and flat as possible. Add optional toppings. Place in the freezer for 20 minutes to harden. Enjoy!

Vegan Chocolate Peanut Butter Cups from Dairy-Free Cooking

Ingredients:

1 cup creamy peanut butter

2 tbsp dairy-free soy margarine

1/4 tsp salt

1/4 tsp vanilla extract

1 1/4 cup confectioners' sugar, plus more if needed

3 cups dark dairy-free chocolate chips, divided

3 tbsp dairy-free all-vegetable shortening, divided

Directions:

Place the peanut butter, soy margarine, and salt in a microwave-safe dish and microwave on high for 1 minute or until soft, stirring every 20 seconds. Remove from the microwave and stir in the vanilla extract and confectioners' sugar until the mixture is well mixed and has the consistency of a dough, adding more confectioners' sugar if necessary. Set aside. Set a stack of 30 mini paper candy cups or muffin cups next to a large baking sheet. Melt 2 cups of the dairy-free dark chocolate and 2 T. shortening in a double-boiler or a heatproof bowl set over a saucepan of boiling water. Using a brush, brush the chocolate into the bottom and onto the sides of the first candy cup. Remove the cup from the stack and place on the baking sheet (keeping the cups in the stack as you work makes it easier to fill the cups), and repeat until all 30 cups have been filled or until you run out of chocolate. Place the baking sheet in the refrigerator and allow the chocolate to set, about 15 minutes. Remove the chocolate cups from the refrigerator and fill with the peanut butter filling, smoothing the tops with a knife. Melt the remaining chocolate and shortening until completely melted. Brush the tops of the cups with the chocolate and return the pan to the refrigerator until set, about 15-20 minutes. Serve cold or at room temperature, and ENJOY!

More yummy vegan Halloween recipes on page 2!

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