Vegan Chocolate Halloween Bark
Ingredients:
- 1 bag Pascha Chocolate Chips (we used 55% Cacao)
- 1 bag Pascha Vegan White Baking Chips
- 2 tsp Orange Spirulina Powder (We recommend @rawnice)
- Zest of 1 Orange
- 1 tbsp Pumpkin Seeds
Directions:
- Melt Pascha Chocolate Chips over a double boiler. Spread out into your desired shape onto a parchment lined surface.
- In a separate bowl, melt Pascha White Baking Chips over a double boiler. Separate into two bowls. Colour one bowl with orange spirulina. Keep the other white.
- Drizzle each separately on top of the dark chocolate layer.
- Sprinkle with pumpkin seeds and orange zest.
- Allow to set before cutting into bite size pieces.
Vegan Chocolate Halloween Rice Crispy Treats
For Harvest or Halloween, these will be a hit at your next party! Whip some up as a quick dessert or set up a Rice Crispy decoration station for kids and adults alike!
Ingredients:
- 1/4 cup Earth Balance
- 4 cups Mini Marshmallows
- 6 cups Crispy Rice Cereal
- 1 cup PASCHA Chocolate Chips
- 1 cup PASCHA Vegan White Baking Chips
- 1 tsp Orange Spirulina
- 1 tsp Activated Charcoal
Directions:
- In a saucepan over medium heat, melt Earth Balance and mini marshmallows. Turn off heat.
- While still hot, add the crispy rice cereal and stir to combine.
- Pour mixture into a greased circle pan and press firmly.
- Let set until hardened, about 30 minutes.
- Remove from the pan and slice into pie sized pieces.
- Melt both the PASCHA Chocolate Chips and the PASCHA White Baking Chips separately. Split the melted white baking chips into two bowls. Color one bowl with the orange spirulina. Colour the melted dark chocolate chips with activated charcoal.
- Place mixtures into piping bags and pipe into a design similar to "candy corn"
Keto & Vegan Halloween Googly Eyes
Total Time: 1 Hour
Yield: 2 to 3 dozen depending on size
Ingredients:
- 2 cups Lakanto Powdered MonkFruit Sweetener
- 7 tsp water
- PASCHA Chocolate Chips (we used 100% Cacao, Vegan White, & No Milk)
- Optional Colors: Watkins Food Dye - Yellow & Red
- Optional Colors: PASCHA Single Origin Cocoa Powder (for brown)
Materials:
- Glass or mason jar
- Zip lock bag or icing bag
- Parchment paper
Instructions
- Parchment line a baking sheet.
- Mix powdered sugar & water in a bowl until slightly thick. Start by adding 5 teaspoons and mix in the final two slowly to desired consistency. If adding color, add here.
In the Video- Orange Googly Eyes: Simply pre-mix your dyes to desired color and add icing to dye mixing well. Both Pascha White and Dark Chips work here.
- Brown Googly Eyes: Simply add slowly Pascha Cocoa Powder mixing until mildly thick. Recommended to use Pascha White Chocolate Chips here.
- Grab a glass or mason jar and place a zip lock bag over with about 1/2 inch hanging over the edge.
- Fill the ziplock bag with mixture and seal letting as much air out as possible.
- Push icing to the corner as best as possible.
- Cut a small section off of the corner and start adding white icing dots onto parchment paper.
- Once done with icing, place chips upside down into the center of icing rounds.
- Place in the freezer for about 4 hours until hardened.
- Remove from the freezer and store in an airtight container for a few days.
Music credit - Spook by PeriTune
Vegan Ghost Pumpkin Protein Balls
Prep Time: 10 Min.
Total Time: 1 Hour
Yield: 9 to 12 depending on size
Ingredients:
- 1 cup Organic Almond Butter or nut butter of choice
- 2 tbsp Organic Pumpkin Puree
- 1 tbsp Organic Pumpkin Pie Spice
- 1 tbsp Date Syrup (we like to use Date Lady)
- 1 cup Pascha Chocolate Vegan Organic White Baking Chips or 1 Vegan White Bar
- Pascha Chocolate 100% Cacao Organic Unsweetened Dark Chocolate Chips or our 100% Cacao Organic Unsweetened MINI Dark Chocolate Chips
Materials:
- Candy Thermometer
- Double Boiler - or makeshift (see below)
- Cookie Tray
- Parchment paper
Instructions
- Mix all ingredients together (except chocolate) in a bowl until well blended.
- Line cookie tray with parchment paper.
- Create balls of the mixture rolling to your desired size.
- Put in the refrigerator to get hard while tempering your chocolate.
Tempering Chocolate
- Divide Pascha White Chocolate into 2 equal portions.
- Add one portion of the white chocolate to a *double boiler (do not use the microwave please) over medium heat.
- Stir until chocolate is melted and at a temperature of 110°F.
- Remove from heat and add remaining chocolate to melted chocolate to melt. Continue stirring until the temperature is 87°F.
- Let cool for a few minutes.
- Remove balls from the refrigerator and roll into the cooled melted chocolate mixture until covered.
- Place back on the tray adding two dark chocolate chips for eyes.
- Once all are covered in white chocolate with eyes added drizzle the remaining chocolate over balls to give a ghostly gauze look.
- Place the tray in the refrigerator until hard.
- Store in an airtight container in the refrigerator.
- Enjoy!
You can create a double boiler by placing one smaller saucepan on top of a larger pan filled halfway with water. Place chocolate in a smaller saucepan stirring until melted.
Music credit - Spook by PeriTune
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