Halloween is just around the corner, and while candy corn and chocolate are tempting, many of us need delicious dairy-free options for trick-or-treaters and parties. This year, ditch the dairy without sacrificing flavor! These easy recipes are perfect for those with lactose intolerance or simply seeking healthier, homemade alternatives. Get ready to create some spooktacularly delicious and dairy-free Halloween treats that everyone will love.
Spooky Dairy-Free Chocolate Pudding Cups
This recipe is a quick and easy healthy meal perfect for a spooky dessert or even a quick after-school snack. These individual pudding cups are fun to make and customize.
Prep time: 10 minutes Chill time: at least 30 minutes Yields: 6 servings
Ingredients:
- 1 (15-ounce) can full-fat coconut milk, refrigerated overnight
- 1/4 cup unsweetened cocoa powder
- 1/4 cup maple syrup (or other liquid sweetener to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: dairy-free whipped cream, chocolate shavings, gummy worms, sprinkles
Instructions:
- Scoop out the thick coconut cream: Carefully scoop out the thick, solidified coconut cream from the top of the refrigerated can of coconut milk, leaving the watery liquid behind.
- Combine ingredients: In a medium bowl, whisk together the coconut cream, cocoa powder, maple syrup, vanilla extract, and salt until smooth and creamy.
- Fill the cups: Pour the pudding mixture into individual serving cups or small glasses.
- Chill: Refrigerate for at least 30 minutes to allow the pudding to set.
- Decorate & Serve: Before serving, add your favorite spooky toppings. Gummy worms, sprinkles, and dairy-free whipped cream are all great options!
Tips & Variations:
- For a richer chocolate flavor, use dark cocoa powder.
- Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Get creative with toppings! Mini chocolate chips, crushed Oreos, or even chopped nuts can add extra texture and flavor.
Dairy-Free Pumpkin Spice Cookies
These pumpkin spice cookies offer a warm, comforting flavor perfect for a fall gathering or Halloween party. The best part? They are completely dairy-free and easy to make!
Prep Time: 15 minutes Cook Time: 10-12 minutes Yields: About 24 cookies
Ingredients:
- 1 cup dairy-free butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together the butter and sugars: In a large bowl, cream together the softened dairy-free butter and both sugars until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Add pumpkin puree: Stir in the pumpkin puree until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Scoop onto baking sheets: Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information (Approximate per serving – Pudding Cups):
- Calories: Approximately 150-200
- Fat: 10-15g
- Carbohydrates: 15-20g
- Protein: 2-3g
These dairy-free recipes are just the beginning! Get creative and have fun decorating your treats for a memorable and delicious Halloween. Remember to always check ingredient labels to ensure products are truly dairy-free. Happy haunting, and happy baking!