Tag Archives: veganhalloween



Saving the best for last. Halloween is for decorating, dressing up and for eating all the sweets in the world! (I would like to imagine)

One of my all time favorite Halloween or Fall treat were candied or caramel apples. Seeing that they are filled with refined sugar and not the best for you, I decided to make a recipe that is equally delicious, festive and nostalgic. You will not regret making this vegan or not. Very simple and can be made with ingredients found right in your pantry.


vegan caramel apples


4 organic apples, I used Granny Smith
2 soft dates, pitted
1/2 cup pure maple syrup
1/2 cup coconut oil, solid
3 tbsp peanut butter
1 tsp vanilla extract
1 cup chopped nuts, of choice
1/4 tsp salt, optional

Blend all dates, maple syrup, coconut oil, peanut butter and vanilla extract until fully incorporated. You may need to stop and scrape down the sides with a spatula and blend again. Make sure there are no clumpy pieces. Mixture should be creamy and thick like dulce le leche.

Transfer chopped nuts on a plate and leave aside. Line a baking sheet with parchment paper. You will need to work very quickly for the next step.

Carefully dip each apple to the vegan caramel mixture and transfer to lined baking sheet. Quickly transfer them to the freezer for about 10-15 minutes until slightly hardened. Dip the apples a second time and cover with assorted nuts of choice. Put back on lined baking sheet and refrigerate for at least an hour to fully set.

Enjoy and Happy eating!
xoxo Sarah


Bat Cave Black Bean Soup

Yes I’m aware this is another black bean recipe for my Halloween series. I love black beans that much and no judging allowed. This recipe can be found in the Ahnestveggie “Starters” archive found here. There are a few ingredient tweaks made from the original recipe, but again please do what best suites your taste buds.

This is a creamy, slightly sweet but savory soup. The sweetness comes from the cultured coconut found at Whole Foods or local natural and organic food market. Top with a dollop of quick avocado cashew creme or your favorite vegan sour cream.

Bat Cave Black Bean Soup

Bat Cave Black Bean Soup

Recipe adapted from the original : Coconut Spice Black Bean Soup

1  15 oz can black bean, rinsed and drained
¼ cup cultured coconut, plain
1 cup vegetable broth
1 medium onion, diced
2 clove garlic, minced
½ tsp ground cumin
salt and pepper to taste
*optional: cilantro to garnish

In a medium sauce pan, heat olive oil and sauté onions, garlic and cumin for about 5 minutes or until onions are completely translucent and bottom of the pan starts to brown.

Add beans and stir. Mix in vegetable broth, season with salt and pepper to taste. Bring mixture to a boil for about 6-7 more minutes until slightly thickened.  Set aside.

Transfer black bean mixture into a blender and puree. Add cultured coconut and puree until creamy. Pour mixture back into saucepan and heat for another 2 minutes. Serve warm and top with fresh avocado slices, avocado cashew cream sauce or just a few fresh pieces of cilantro.

**P.S. The fake bat was a ring I found at a local party store.

xoxo Sarah