Spooky Halloween Vegan Treats Recipe

Halloween is just a day away and we all know how candies aren’t exactly healthy. What’s scarier is the number of unhealthy things that we can eat in just one night without even noticing it. But here in Radiant Peach, I always have alternatives for moments like this. Who said that healthy eaters can’t enjoy Halloween?! However, some of these recipes have chocolate… So, don’t go eating too much!

Guacamole Witch Dip

Spooky Halloween Vegan Treats Recipe


  • 2 large avocados
  • 1/4 red onion, thinly chopped
  • 2 garlic cloves, minced
  • juice of 1 lime
  • shredded carrots (for the hair)
  • 2 green olive slices (for the eyes)
  • 2 black olive slices (for the eyebrows)
  • 2 slices of a mini red bell pepper (for the lips)
  • 1 cornichon (for the nose)
  • handful blue corn chips (for the hat)


  1. In a bowl, mash the avocado. Add the garlic, onions and lime juice and mix until well combined. Season with sea salt for flavor.
  2. Add the guacamole to the lower half of a serving plate.
  3. Create the corn chip hat first and then add the carrots for the hair.
  4. Assemble the face and serve!

Graveyard Mousse

Spooky Halloween Vegan Treats Recipe


For the Mousse:

  • 2 ripe avocados
  • 8 tbsp cocoa powder
  • 8 tbsp maple syrup or agave nectar
  • 120 ml dairy-free milk

For the tombstone cookies:

  • 175 g / 1 3/4 cup ground almonds
  • 1 tbsp arrowroot powder
  • 2 tbsp coconut oil
  • 2 tbsp agave nectar
  • 1 tbsp vanilla extract
  • Zest of 1 medium lemon
  • 1 tbsp poppy seeds

For the chocolate icing:

  • 2 tbsp coconut oil
  • 2 tbsp cocoa powder
  • 1 tbsp agave nectar
  • 1 tsp vanilla extract


For the mouse:

  1. Scoop the flesh out from the avocados and add to a blender, along with the cocoa powder, sweetener, and milk. Blend until smooth and creamy.
  2. Divide the mousse equally and spoon into your serving glasses. Leave in the fridge for at least 30 minutes before serving.

For the cookies:

  1. Preheat the oven to 180c / 350f and line a baking tray with parchment paper.
  2. In a food processor or mixer, mix together the ground almonds and arrowroot powder. Add the coconut oil in a small bit at a time so it’s evenly distributed throughout the dough.
  3. Mix in the rest of the ingredients and turn the dough out onto a board.
  4. Roll the dough so it’s about 1/4 inch thick and using a small sharp knife, cut out your tombstone shapes. Or, if you have tombstone cookie cutters, even better!
  5. Transfer to the baking sheet and bake for 5-8 minutes until golden brown around the edges. Leave to cool before icing.

For the icing:

  1. Melt the coconut oil over a bowl of hot water. Stir in the cocoa powder, agave and vanilla extract. Leave to cool in the fridge for a few minutes.
  2. Transfer the chocolate to an icing bag with a narrow nozzle, suitable for writing. Test a small amount to see if the icing is too runny. If so, return to the fridge to firm up slightly. Once it’s the perfect texture, pipe your RIP letters onto the top of the tombstone cookies and leave to set in the fridge for at least 10 minutes.

Make-A-Monster Trail Mix

Spooky Halloween Vegan Treats Recipe


  • 1 (.88 ounce) package candy eyeballs
  • 2 cups mini pretzels
  • 1 cup corn puff cereal
  • 1 cup Os cereal
  • 3/4 cup M&Ms
  • 1/2 cup slivered almonds
  • 1/2 cup pepitas
  • 1/2 cup raisins
  • Anything else you want, like popcorn!


  • Pour all ingredients into a large bowl and toss with your clean hands or a large wooden spoon. Done! I like to serve it in individual cups.
  • Stores for at least a couple of weeks in a zipper bag or an airtight container.

Jack O’ Lantern Salad

Spooky Halloween Vegan Treats Recipe


For the salad:

  • 4 medium-sized oranges
  • 2 cups green leaf lettuce, chopped
  • 1 stalk celery, chopped small
  • 1 carrot, grated
  • 1/2 red bell pepper, chopped small
  • 1/4 cup peanuts
For the dressing:
  • 3 Tablespoons natural peanut butter, unsalted
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoons brown rice vinegar
  • 1/2 teaspoon sriracha or hot sauce
  • 2 teaspoons low-sodium tamari
  • 3 Tablespoons water
  • Salt, to taste



  1. Cut the tops off of four oranges about a quarter of the way from the top. Use a knife to carefully cut around the edges of the inside of the orange. Remove as much of the orange flesh as possible and dice it, removing any seeds you find. To clean out the oranges for the rest of the way, use a handheld juicer to juice the oranges and tops. You can drink the orange juice or use it for another recipe. After the oranges are cleaned out, use a small knife to cut jack o’ lantern-style faces onto them.
  2. Fill each orange with some green leaf lettuce, celery, carrot, and bell pepper. Top with a pinch of peanuts and diced orange. (You will likely have more orange left over than you need.) Serve with Asian-style peanut dressing that guests can pour on their salads.
  1. Whisk peanut butter, toasted sesame oil, brown rice vinegar, hot sauce, tamari, and three tablespoons of water in a small bowl until smooth.
  2. If the dressing is too thick, add additional water (up to one tablespoon) until the dressing has reached your desired smoothness and intensity of flavor. If the dressing is too thin, add an additional teaspoon of peanut butter. Keep in mind that the dressing will thicken in the refrigerator, and don’t add additional water until you’re about to serve, if necessary. Taste the dressing and add salt, if needed.

Raspberry Mummies

Spooky Halloween Vegan Treats Recipe


  • 750 g puff pastry (2 x 375g/15oz package), ready rolled
  • 300 g raspberries fresh or frozen
  • tbsp sugar
  • tsp lemon juice
  • 3 tbsp dairy-free milk for brushing


  1. Preheat oven to 190C/375F. Line a baking sheet with baking parchment paper (or use the parchment from the pastry packet)
  2. Add the raspberries, lemon juice, and sugar to a pan and heat, stirring often until thawed and the raspberries break up a bit. Reduce the heat and simmer for 2-3 minutes until thickened slightly.
  3. Unroll the pastry and cut one sheet into 6 equal-sized squares, then cut each square in half to make 12 rectangles.
  4. Cut the other sheet of pastry into thin strips.
  5. Spoon the raspberry sauce onto the rectangles, avoiding the outer edge.
  6. Add dough strips decoratively to look like mummies, and gently press the edges to seal.
  7. Brush with the dairy-free milk and bake for 20 minutes, or until golden. Serve warm or cold and decorate with edible eyes

These recipes would be extra fun if you have kids or have friends and family who are kids at heart. Not only that, but they’re healthier than your average Halloween treats that consist of nothing else but sugar. Now, all that’s left is for you to enjoy Halloween!

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  • Regina Curry says:

    My younger cousins would definitely enjoy this. Everything looks cute and even the guacamole will be something that they will enjoy.

    • Rebecca Givens says:

      Hope you and your little cousins enjoyed Halloween, Regina!

  • Jaime Mcgee says:

    Great recipes! I honestly don’t want pies for Halloween anymore so I’m looking for better options.

  • Eileen Garner says:

    Awww these are so adorable. The easiest to do here is the Make-A-Monster. Super cute ideas!

  • I like the raspberry mummies. Actually, you can cook or bake almost anything and add the edible eyes and they’re Halloween treats already.

  • The Jack O’ Lantern is for adults. My kids would hate that even if it’s disguised as a Jack O’ Lantern. 😂

  • Raeann Saunders says:

    Nice ideas for Halloween. I’m already starting to dread sugary candies.😫

  • Thank you so much that this isn’t full of chocolate.

  • Adorable recipes. They’re perfect 😊 My friends and I usually get together during Halloween nights instead of partying… Yeah, because we feel so old already and we could no longer handle late nights.

  • Shannon Harper says:

    Not planning to prepare this for trick or treat because it can be quite time consuming. But this is perfect for those who host parties.

    • Mary Garcia says:

      Yes, it’ only for party hosting. Kids will hate you if you give them guacamol for trick or treat.

  • Ada Rodriquez says:

    I really like that trail mix make a monster. You can just put the ingredients on another serving container and ask people to arrange it the way the like it.😄

  • Kelley Patton says:

    I’m so ready for Halloween because of these recipes. 😀

  • Ofelia Ruley says:

    I prefer not adding M&M’s to the trail mix. I know, that spoils the fun, but I don’t want to feel guilty eating too much of those.

  • Cathy Daniel says:

    I’m a home buddy so I don’t really enjoy going to parties. However, I really enjoy making something that will help me enjoy the Halloween spirit. These are perfect, plus factor that they’re healthy!

  • Erma Sparks says:

    This is perfect with our pumpkin jello shots for Halloween. My friends and I could use a healthy touch to our party menu.

    • Rebecca Givens says:

      Enjoy Halloween night with these recipes, Erma!

  • Nice! Healthy recipes to the next level. Halloween for me is dreadful because I treat that entire day as my cheat day. Now, I don’t even have to.

  • Diana Gloster says:

    These are very amazing. It won’t hurt for my little ones to try something that’s a little healthy than the usual.

    • My thoughts exactly. There are times that I really want to switch chocolate balls to grapes!

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