This article is written by a student writer from the Her Campus at Sewanee chapter.
BOO! It’s officially fall time and you know what that means: scary movies, flannels, campfires, and of course, delicious treats. Here are some yummy, vegan, diy fall treats!
Chocolate Mousse Graveyard
What you’ll need:
- 100 g / 3.5 oz dark chocolate
- 1 cup non-dairy whipped cream
- 1 tbsp cocoa powder
- 1 tbsp icing sugar
- ½ tsp vanilla extract
- Gravestone and “dirt”
- 8 oreo cookies
- 4 white cookies
- 20 g / 0.5 oz chocolate, melted
What to do:
- Chop 100 g chocolate finely and transfer to a bowl. Bring the cream to a boil and then pour oven the chocolate. Leave for a minute and then stir until the chocolate is melted.
- Add cocoa, icing sugar and vanilla extract and let cool completely in the fridge. Whip with an electric mixer to a fluffy mousse and divide the mousse in 4 glasses, about 3/4 up.
- Remove the white cream filling on the Oreos and crush the cookies in a plastic bags to crumbles. Melt 20 g chocolate. Dust some icing sugar on the white cookies and shake it off so only a thin layer remains.
- Use the melted chocolate to write “RIP” on the white cookies, pour the crushed Oreos in a thick layer on top of the mousse, stick the white cookies half way down and serve.
What you’ll need:
Nondairy white chocolate, melted + 1 Tbsp. non-hydrogenated shortening
- 10 Vegan No-No’s
- 4 Oreos chopped up
- 4 Vegan peanut butter cups chopped up
- 1 Tbsp. vegan chocolate sprinkles
What to do:
- Place a little less than half of the chopped Oreos, No-No’s, and peanut butter cups down on a baking sheet covered by a piece of wax paper, covering an approximate 9×5″ rectangle.
- Coat with the melted white chocolate.
- Gently press in the remainder of the candy and cookies, and coat with sprinkles.
- Freeze for 15-20 minutes or until set.
- Roughly chop up.