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Recreating Halloween Candy Recipes: Vegan Edition

This article is written by a student writer from the Her Campus at Fordham chapter.

The month of October is all about apple picking, costume planning, and of course eating as much Halloween candy as humanly possible. Here are some of my favorite classic candies recreated into a vegan version! 


Cookie Layer: 

  • 1 cup gluten free flour 
  • 1/3 cup sugar 
  • Pinch of salt
  • 1 tbs vanilla 
  • ½ tsp baking powder 
  • ¼ cup melted coconut oil 
  • 3 tbs nondairy milk 

Mix ingredients and press into a small baking dish lined with parchment paper. Bake at 350 for 20 minutes 

Caramel Layer: 

In a small pan over medium heat, whisk together: 

  • 1 can of coconut milk (only the cream on top)
  • 1/3 cup nondairy milk 
  • 2/3 cup sugar 
  • 1 tbs cornstarch 

Whisk until mixture starts to bubble. Reduce heat and continue stirring for another 5 minutes or until mixture thickens. Pour caramel over the baked cookie layer and place in the freezer to set for 1-2 hours.

Chocolate Layer: 

When the caramel has set, remove from freezer, and cut into rectangle pieces. Melt dark chocolate with 1 tbs coconut oil and coat each piece in the chocolate. Let set in the fridge before serving. 

Peanut Butter Cups

Line a muffin pan with 12 cupcake liners and set aside 

In a medium bowl add: 

  • 1 cup vegan/ dark chocolate chips 
  • 2 tbs coconut oil 

Cook in the microwave for 30 second intervals, stirring in between each interval until the chocolate is melted and smooth 

Pour a few tablespoons into the bottom of each cupcake liner, and place in the freezer to set while you prepare the peanut butter 

In another bowl add: 

  • ½ cup peanut butter
  • ¼ cup maple syrup 
  • 1 tbs coconut oil 

Mix together and microwave for 30 seconds. 

Remove the pan from the freezer and spoon 1 tbs of the peanut butter mixture into the liners. Place back in the freezer for 15 minutes.

After 15 minutes, cover the peanut layers with the remaining chocolate. Sprinkle the tops with flaky sea salt and let set in the freezer for 2 hours. 

Pumpkin Fudge

In a food processor combine: 

  • 2 cups of pitted dates 
  • 1 cup almond butter 
  • ½ cup pumpkin puree 
  • 1tbs pumpkin pie spice 
  • ½ tsp salt 
  • 3 tbs coconut oil 
  • ½ cup melted chocolate chips

Pulse until combined and press the mixture into a parchment lined pan 

Freeze overnight. Once set, slice into squares and enjoy!

Meg Cardi

Fordham '22

Meg is an Anthropology major part of the Social Work program at Fordham who has a passion for all things regarding sustainability, fashion and food!