9 Peanut Butter Cookie Dough Truffles (3x3) with orange sprinkles

Peanut Butter Cookie Dough Truffles

Desserts

Say hello to your new favorite treat. Edible Peanut Butter Cookie Dough Truffles are full of flavor and are a nice twist to regular peanut butter cookies! They are made with simple ingredients, and take under twenty-five minutes to make and chill, with no baking involved. These truffles are filled with delicious edible peanut butter cookie dough and are covered in rich, dark chocolate with sprinkles on top!

Peanut Butter Cookie Dough Truffles with sprinkles
Peanut Butter Cookie Dough Truffles

Peanut Butter Cookie Dough Truffles

I love edible cookie dough, and I am always searching for a new way to make it better. I recently made a edible pumpkin cookie dough (click here) and it left me craving more. So, I could not stop myself from making these delicious peanut butter cookie dough truffles!

These peanut butter cookie dough truffles perfectly harmonize the flavors of the nutty, yet sweet, peanut butter mixed with rich dark chocolate. They are filled with chunks of chocolate, and topped with sea salt and sprinkles (which are optional!).

The best part about these truffles is that they are no bake and one bowl. They could not be easier! You will enjoy how easy they are to make, and how quickly they can be assembled! These truffles are perfect for a last minute treat!

Ingredients for Peanut Butter Cookie Dough Truffles

Peanut Butter. I used my homemade peanut butter recipe for this recipe, but you can use any natural peanut butter. When I do buy peanut butter, I love Justin’s.

Flour. I used all purpose flour. You may use whole wheat flour or gluten free. If you use coconut flour or any other specialty flour, you may need to use more liquid, as it as a higher absorption rate.

Maple Syrup. I do not like to add refined sugar to most of my dessert recipes, so I use maple syrup as an alternative. You may also use honey if you are not vegan.

Coconut Oil. I used this as the binding agent for the truffles. You may sub regular vegan butter for this.

Vanilla Extract. This adds a nice flavor to it!

Dark Chocolate. The dark chocolate adds a strong, rich flavor to the truffles. If you are not plant based, you can sub milk chocolate. I am unsure how white chocolate would taste.

Sea salt. This is optional, but I highly recommend! I like a little salt in my cookies.

Steps to make Peanut Butter Cooke Dough Truffles

These truffles are so simple! You simply heat up the peanut butter and coconut oil in a bowl until it is melted then add in the maple syrup, vanilla syrup and flour. Mix until it is combined and it turns into a nice dough (similar to regular cookie dough), then fold in the chocolate chunks. You place them in the freezer for 5 minutes to chill. While they are chilling, you melt the chocolate for the coating in the microwave. One the balls are slightly chilled, you will dunk them into the melted chocolate to coat them with a chocolate shell. There is an option to sprinkle with sprinkles! Let them sit for 15 minutes for the chocolate to harden.

9 Peanut Butter Cookie Dough Truffles (3x3) with orange sprinkles
Peanut Butter Cookie Dough Truffles

Storing the Truffles

Store these truffles in an air tight container in the fridge. Be sure to remove them 15 minutes before eating to allow them to soften up. The coconut oil causes them to harden in the fridge. They will stay good for 7-10 days.

FAQ

May I use almond flour or coconut flour? Yes, you may use an alternative to regular flour. Coconut flour has a higher absorption rate, so you will need to add more liquid (I would add more maple syrup). If you are using almond flour, you most likely will need to add more coconut oil for binding. I have not test either, but start with the ingredients as listed, then go from there. If a dough is not forming, you will need more coconut oil or maple syrup.

May I use something different than coconut oil? Yes, you may use vegan butter for 1-1 swap.

I am allergic to peanuts, may I use a different nut butter? Absolutely. Swap it for almond butter, sunflower butter or any other butter for a 1-1 swap.

My recipe did not form a dough, why? This could be due to multiple things, but the first thing that may be an issue is the oil in your nut butter. If you have absolutely no oil in it, you may need to add extra coconut oil. The peanut butter I use did contain oil.

The truffle melted, why? These truffles are made with ingredients that can melt if you are in a warm area. That is why you must keep them chilled until you are ready to eat them. Place them in the freezer to chill up again.

My truffles a rock hard, what can I do? You must let them sit for 15 minutes (unless you are somewhere very warm) to allow them to soften after taking them out of the fridge. The coconut oil makes them hard.

Craving more sweets?

I always am too! Check out my edible pumpkin cookie dough recipe here, my vegan s’mores recipe here and my Halloween bark here.

Did you make this recipe?

I am so delighted you did! Please leave me a review below to encourage me in the future and help me improve. Also, please be sure to tag me on social media (@peachhtreee) and hastag #peachhtreee!

Peanut Butter Cookie Dough Truffles

Recipe by ChelseaCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

5

minutes
Chilling time

20

minutes
Calories

110

kcal

Edible Peanut Butter Cookie Dough Truffles are full of flavor and are a nice twist of regular peanut butter cookies! They are made with simple ingredients, and take under twenty-five minutes to make and chill, with no baking involved. These truffles are filled with delicious edible peanut butter cookie dough and covered in rich dark chocolate with sprinkles on top (which are optional).

Ingredients

  • Cookie Dough
  • 3/4 cup of all purpose flour

  • 1/4 cup of maple syrup

  • 2 tbsp of melted coconut oil

  • 1 tbsp of vanilla extract

  • 2 tbsp of peanut butter

  • 2-3 tbsp of dark chocolate chunks

  • 1/4 tsp of sea salt

  • Chocolate Shell
  • 1/4 cup of dark chocolate chunks, melted

  • 1/2 tsp of coconut oil

Directions

  • Place coconut oil and peanut butter in a microwave safe bowls and microwave for 30-60 seconds, until both are melted.
  • Once melted, whisk together then add in maple syrup and whisk again. Add in flour, vanilla extra and sea salt. Whisk until a dough forms.
  • Once dough has formed, fold in chocolate chunks.
  • Using your hands, roll the dough into 9 balls. Place on a tray or plate then place them in the freezer to chill for 5 minutes.
  • Place ingredients for the chocolate shell in a microwave safe bowl and microwave for 30-60 seconds until melted.
  • Remove cookie dough balls from the freezer and dip into melted chocolate, ensuring they are fulling coated. Place on drying rack and allow to cool for 15 minutes. While the chocolate is still wet, you may place sprinkles on top of the truffles or extra sea salt.
  • Store in an air tight container in the fridge. Be sure to remove from fridge 15 minutes before eating to allow them to soften. Enjoy!
Latest Posts
9 Peanut Butter Cookie Dough Truffles (3x3) with orange sprinkles

Peanut Butter Cookie Dough Truffles

Edible Peanut Butter Cookie Dough Truffles are full of flavor and are a nice twist of regular peanut butter cookies! They are made with simple ingredients, and take under twenty-five minutes to make and chill, with no baking involved. These truffles are filled with delicious edible peanut butter cookie dough and covered in dark chocolate with sprinkles on top (which are optional).

Tropical Candy Corn Cocktail (two)

Tropical Candy Corn Cocktail

This Tropical Candy Corn Cocktail is absolutely perfect for Halloween. It looks like a candy corn, but it sure does not taste like one! It is made from pineapple juice, orange juice and coconut cream! It is a blast of tropical vibes in the fall season. It is extremely simple to make, and it will be a guarantee crowd pleaser.

Vegan Gummy Bear (8) lined up

Tasty Vegan Gummy Bears

Tasty Vegan Gummy Bears are the easiest and best things you can make this Halloween season. These gummy bears are refined sugar free and gelatin free. You are able to make them any flavor you’d like, plus they take under 20 minutes to make! So goodbye to the store bough, animal byproduct filled gummy bears and say hello to these guys!

Spooky Halloween Vegan Bark ariel

Spooky Halloween Vegan Bark

Spooky Halloween Vegan Bark is the best way to make sure you get all your Halloween favorite tastes in a chocolate bark! This bark is packed with spooky sweet and savory flavors ensuring that your night is tasty and terror-ific.

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Tropical Candy Corn Cocktail (two)

Tropical Candy Corn Cocktail

Cocktails

This Tropical Candy Corn Cocktail is absolutely perfect for Halloween. It looks like a candy corn, but it sure does not taste like one! It is made from pineapple juice, orange juice and coconut cream! It is a blast of tropical vibes in the fall season. It is extremely simple to make, and it will be a guaranteed crowd pleaser.

Two glasses of tropical candy corn cocktail
Tropical Candy Corn Cocktail

Tropical Candy Corn Cocktail Inspo

Spooky is my middle name in the fall. I usually make cocktails that pair with the seasons flavors, but sometimes I need tropical. Hence, this tropical drink! I want to imagine myself drinking this on a spooky tropical island.

Another thing I love about Halloween is the colors — I absolutely love the candy corn colors of Halloween. But candy corn, believe it or not, is not vegan! Darn gelatin (which, if you want a vegan gummy bear recipe, click here).

This drink inspo is basically the colors of Halloween with the love of tropical flavors!

Tropical Candy Corn Cocktail standing alone
Tropical Candy Corn Cocktail

Ingredients for Tropical Candy Corn Cocktail

Rum. We used white rum as a base for this drink. Specifically, we used Flor De Cana which is the rum I fell in love with when I volunteered in Nicaragua during law school. Any white rum will work though!

Pineapple Juice. This is for the yellow layer of the drink. We used no sugar added canned pineapple juice from Dole.

Orange Juice. This is for the orange layer. Be sure to buy one that is not pulpy or full of sugar! You could also use Mango juice if you want to brighten up the orange a bit!

Coconut Cream. The top, white layer is made from canned Coconut Cream. It adds a nice, creamy flavor to it! You could also use banana. Be sure to use the watery part of the cream, not the thick top.

Ice. To make it frozen!

Halloween Sprinkles. Optional for garnish.

Materials Needed to Make Tropical Candy Corn Cocktail

You will need a blender for this recipe! I used my Ninja, but any blender works! You will also need two cups to serve this in.

Two glasses of the candy corn tropical cocktail
Tropical Candy Corn Cocktail

Steps to make this drink

It is so easy to make this drink! You throw in each juice, rum and ice into the blender (separately so you do not combine the colors). You first start with orange juice, ice and rum, blend it up then pour into the bottom of your cup. You repeat the same steps with the pineapple juice then the coconut cream. If you are garnishing the cups with sprinkles, be sure to do so prior to pouring in your cocktail.

If you are garnishing the cups, place the sprinkles into a shallow bowl. Then, rub a cut open lime on the rim of your cup, then dip cup, rim side first, into the cup with the sprinkles. You may need to swirl it around a little to get a good stick!

Storing

This is a tough one. If you absolutely need to store this, I suggest that you blend the ice and juice and store it in the freezer then add in the rum after. Also, make sure to separate each flavor!

Questions?

May I use dark rum instead of white? Yes, you totally can! Be careful with your white layer though.

May I use fresh fruit? Yes, but you may need to add a little water into the mix of the fruit and ice so it is not too thick to drink.

May I use coconut water instead of coconut cream? You can, but it wont be white, it will be clear. You will also loose some of the creaminess. Coconut water does taste great.

May I use coconut milk? I have yet to try that, but I imagine you can. The drink will not be as flavorful though.

Does it need to be frozen? Yes, or your layers will combine.

Can I sub mango juice for orange juice? Yes, 110%. It is delicious.

My drink is too watery and is combining, why? Add more ice! It may be warm where you are or your glass may be warm, which is heating up the liquid and causing it to melt, and therefore, combined.

I used the top of the coconut cream by accident and now it is acting like whip cream, how do I fix it? Add some water in slowly and blend.

Do you like it spooky?

Me too! Check out my other spooky dessert, my vampire donuts, my bark bars, my vegan gummy bears and my spooky drinks, including my Drunk in the Graveyard Martini (a play on dirt pie) and my Bloody Mimosa.

Did you make this drink?

Thank you so much! I am so happy you did. Please leave me a review below, and please tag me on social media (@peachhtreee) and hashtag #peachhtreee! Thank you!

Tropical Candy Corn Cocktail

Recipe by ChelseaCourse: DrinksCuisine: AmericanDifficulty: Easy
Servings

2-3

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

110

kcal

This Tropical Candy Corn Cocktail is absolutely perfect for Halloween. It looks like a candy corn, but it sure does not taste like one! It is made from pineapple juice, orange juice and coconut cream! It is a blast of tropical vibes in the fall season. It is extremely simple to make, and it will be a guarantee crowd pleaser.

Ingredients

  • 3 oz of white rum (1 oz for each layer)

  • 1 cup of pineapple juice

  • 1 cup of orange juice (or mango)

  • 1 cup of coconut cream

  • 3-5 cups of ice (1 cup for each layer)

  • Halloween Sprinkles (optional)

Directions

  • If you are not adding a sprinkle rim to your glass, skip to step 2. Cut a lime or any other juicy fruit in half and rub the rim of your glass with the juicy part of the fruit. Place sprinkles into a shallow bowl. Place the glass, rim side down, into the shallow bowl and swirl it around in order to have the sprinkles attach to your glass. Repeat with second glass.
  • Place orange juice, 1 cup of ice and 1 oz of rum into a blender and blend until smooth. It should not be watery and it should be stiff. If it is not, add more ice and blend. Pour into cup.
  • Repeat steps with pineapple juice and carefully pour into cup on top of the orange layer. Be sure to not aggressively pour so they do not mix.
  • Repeat steps with coconut cream.
  • Cheers!

Tips!

  • Be sure to check my Questions section for tips!
  • Do not pour too aggressively or your layers will combine!
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Vegan Gummy Bear (8) lined up

Tasty Vegan Gummy Bears

Snacks

Tasty Vegan Gummy Bears are the easiest and best things you can make this Halloween season.These gummy bears are refined sugar free and gelatin free. You are able to make them any flavor you’d like, plus they take under 20 minutes to make! So goodbye to the store bough, animal byproduct filled gummy bears and say hello to these guys!

Vegan Gummy Bear (8) lined up with colors yellow orange red and green
Delicious Vegan Gummy Bear

Vegan Gummy Bear Inspo

Okay guys, let’s get real for one moment. I am not a preachy plant based eater. I really do not care what others consume as long as they leave me alone. BUT, gummy bears filled with gelatin have to be one of the most disgusting things in the world. I mean, come on, gelatin!? It is made by boiling cow and pig skin, tendons, ligaments, and/or bones with water. Do you want that in you or your loved ones gummy treats? Ya, probably not.

I love gummy candy. Shout out to Sour Patch Kids and Swedish fish for being vegan! Also, Trader Joe’s Scandinavian swimmers are also vegan. BUT, I do like to control how much sugar I am putting into my candy. Oxymoron, yes, but does not make me feel better, yes.

Agar Agar

Another thing I pride myself on not throwing weird ingredients at you guys, but I am sorry, today I am. The vegan alternative for disgusting gelatin is is Agar Agar. Agar Agar is a plant-based gelatin derived from seaweed.  Don’t worry, it doesn’t taste like sushi. The best thing of this ingredient is that it is on Amazon and it is cheap – click here. If you’re interesting in more information on Agar Agar, check out this article.

What else is in these Vegan Gummy Bears?

It is actually so simple. Other than the agar agar, you will need fruit juice of your juice and maple syrup. Yup, three ingredients! I choose to make mine with orange juice, pineapple juice, cherry juice and green juice.

This is what is great about these, you can control how much sugar goes into them! And, major points for these having no refined sugar in them at all!

Vegan Gummy Bear Aerial View
Vegan Gummy Bears

What materials will I need?

You will need a whisk, a sauce pan and a gummy bear mold with a dropper. Trust me, between getting the mold and the agar powder, you will still save money in the long run! I grabbed my gummy bear mold on Amazon – click here– and it is only 8 dollars!

How to make Vegan Gummy Bears

It is so simple. Place the mold in the freezer to cool it beforehand. Add juice, agar agar and maple syrup and heat over medium. Allow it to simmer while continuously whisking to avoid clumping. After is has simmered for 3-5 minutes, remove from heat and allow to sit for 5 minutes. Then, use the dropper and drop the mixture into the gummy molds. Place in the fridge for 10 minutes to firm up, pop them out and you are done!

It is THAT easy!

Storing the Bears

Store the gummy bears in an air tight container in the fridge!

FAQ

Can I use different flavors? Yes, you can use any fruit juice you want! Be sure it is not pulpy though! If it is, strain it first.

Do I need a candy thermometer? Nope, you only need a sauce pan, the gummy bear mold and the dropper!

Can I swap out maple syrup for something else? Yes, you can use liquid stevia or honey!

Does Agar Agar have a weird taste? Nope, you won’t taste it in here!

Do you like it spooky?

Me too! Check out my other spooky dessert, my vampire donuts, my bark bars, and my spooky drinks, including my Drunk in the Graveyard Martini (a play on dirt pie) and my Bloody Mimosa.

Did you make this recipe?

I am so delighted you did! Please leave me a review below to encourage me in the future and help me improve. Also, please be sure to tag me on social media (@peachhtreee) and hastag #peachhtreee!

Tasty Vegan Gummy Bears

Recipe by ChelseaCourse: SnacksCuisine: AmericanDifficulty: Easy
Servings

15

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

12

kcal
Cooling time

10

minutes

Tasty Vegan Gummy Bears are the easiest and best things you can make this Halloween season. These gummy bears are refined sugar free and gelatin free. You are able to make them any flavor you’d like, plus they take under 20 minutes to make! So goodbye to the store bough, animal byproduct filled gummy bears and say hello to these guys!

Ingredients

  • Cherry Vegan Gummy Bears
  • 1 Cup No Sugar Added Cherry Juice

  • 1 1/2 Tsp Agar Agar

  • 1 1/2 Tbsp Maple Syrup

  • Orange Vegan Gummy Bears
  • 1 Cup No Sugar Added Orange Juice

  • 1 1/2 Tsp Agar Agar

  • 1 1/2 Tbsp Maple Syrup

  • Pineapple Vegan Gummy Bears
  • 1 Cup No Sugar Added Pineapple Juice

  • 1 1/2 Tsp Agar Agar

  • 1 1/2 Tbsp Maple Syrup

  • Green Vegan Gummy
  • 1 Cup No Sugar Added Green Juice

  • 1 1/2 Tsp Agar Agar

  • 1 1/2 Tbsp Maple Syrup

Directions

  • Place your gummy bear mold the freezer.
  • Place all ingredients into a medium sized sauce pan over low heat.
  • Bring to a simmer, stirring often to avoid any clumps.
  • Allow it to simmer for 3-5 minutes, then remove from heat and allow to sit for 5 mins.
  • Using the dropper, fill the gummy bear molds with the mixture.
  • Place in the fridge for 10-15 minutes.
  • Pop out of the molds and store in an air tight container in the fridge.
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Spooky Halloween Vegan Bark ariel

Spooky Halloween Vegan Bark

Desserts

Spooky Halloween Vegan Bark is the best way to make sure you get all your Halloween favorite tastes in a chocolate bark! This bark is packed with spooky sweet and savory flavors ensuring that your night is tasty and terror-ific.

Spooky Halloween Vegan Bark aerial view
Spooky Halloween Vegan Bark

Spooky Halloween Vegan Bark Ingredients

Spooky Bark is perfect to ensure that whatever flavor you are craving this Halloween, you have it. It includes a dark chocolate, vegan white chocolate, crushed graham crackers (Nabisco crackers are honey free and therefore, are vegan), vegan marshmellows (Dandie’s), Halloween spooky eyes and sprinkles, sea salt, Kettle Corn, pretzels and slices almonds! Yes, you can basically call this the kitchen sink of barks because I did not leave any flavor to be desired (except maybe a fruit flavor, but I tried and it was not good!).

Due to the small amount of each ingredient used, I recommend buying “fun size” bags of each and buying pre-popped kettle corn.

Spooky Halloween Vegan Bark aerial view
Spooky Halloween Vegan Bark

Steps to Make Spooky Halloween Vegan Bark

This Spooky Halloween Vegan Bark is incredibly easy to make! You melt the dark chocolate in a microwave safe bowl then spread it onto parchment paper on a baking tray. You will want to make it approx 1/4 on an inch thick.

Then melt white chocolate and drizzle it on top of the dark chocolate. Do any design you like!

Next, scatter the rest of the ingredients all over your melted chocolate. I try to make sure they are well disbursed, but if you want side to be heavier on a certain ingredient, go for it. Place the baking tray inside your fridge or 2 hours and take out to break up. That is it! I told you — so simple.

Storing the Spooky Halloween Vegan Bark

Store this bark in an air tight container in the fridge. It will stay good for 7-10 days!

Frequently Asked Questions

Can I omit certain ingredients that I do not like? Absolutely! You can make this bark however you would like!

Can I use milk chocolate instead of dark? You can, but it will no longer be dairy free or vegan, so if you have an allergy, be careful!

I am allergic to almonds, what else can I use? Peanuts, pistachios or hazelnuts! If you are nut free, try sunflowers.

I don’t have crushed almonds, will regular work? Yes! I crushed my own by placing them inside a napkin and smashing them with a cutting board on a safe area.

My candy keeps falling out of the bar, why? Be sure to press the larger candy items into the bar before it sets! That will ensure that it does not pop out.

I want to make a bigger bar, how can I? Simply double the recipe and you will have a much bigger bar!

My chocolate is not melting, what can I do? Simply place 1 tsp of coconut oil or butter into the chocolate to help it melt!

I like one topping ingredient a lot, may I add more of it? Absolutely!

Do you like it spooky?

Me too! Check out my easy vampire donuts and my spooky drinks, including my Drunk in the Graveyard Martini (a play on dirt pie) and my Bloody Mimosa.

Did you make this recipe?

I am so delighted you did! Please leave me a review below to encourage me in the future and help me improve. Also, please be sure to tag me on social media (@peachhtreee) and hastag #peachhtreee!

Spooky Halloween Vegan Bark

Recipe by ChelseaCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

6-9

servings
Prep time

15

minutes
Cooling time

1

hour 
Calories

140

kcal

Spooky Halloween Vegan Bark is the best way to make sure you get all your Halloween favorite tastes in a chocolate bark! This bark is packed with spooky sweet and savory flavors ensuring that your night is tasty and terror-ific.

Ingredients

  • 3 cups of dark chocolate

  • 1/2 heaping cup of white chocolate

  • 2 tbsp of vegan marshmallows

  • 1 tbsp of crushed almonds

  • 2 tbsp of kettle corn

  • 5 spooky eyes

  • 2 tbsp of crushed graham crackers

  • 1/2 tbsp of sea salt

  • 1/2 tbsp of Halloween sprinkles

  • 2-3 tbsp of crushed pretzels

Directions

  • Place parchment paper or tinfoil on top of a small baking sheet.
  • Place the dark and white chocolate in separate microwavable bowl and microwave for 1-2 minutes, until it is melted. You should stir it every 30 seconds.
  • Pour the melted dark chocolate onto the parchment paper. It will be approx 1/4 inch thick, but you can do thicker – your choice.
  • Drizzle the white chocolate on top.
  • Sprinkle each ingredient throughout the soft chocolate. You may need to push in the marshmallows and almonds a little bit to ensure they stick. I tried to make sure each bite would have every single ingredient.
  • Place in the fridge for 1-2 hours.
  • Break up the bark with knife or your hands into smaller chunks. Store in the fridge for up to 10 days.
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Drunk in the Graveyard Martini with sugar cookie ghost

Drunk in the Graveyard Martini

Cocktails

This Drunk in the Graveyard Martini is an adult play on a kid classic. Inspired by the dirt pie we used to eat, this graveyard martini is spooky, rich with dark chocolate and very boo-zy! Perfect for a terror-ific night in, or an adult Halloween party!

Drunk in the Graveyard Martini in two martinis
Drunk in the Graveyard Martini

Graveyard Martini

There is nothing better than spooky season! I live for this time of the year. The horror and gore. It is like a twisted Christmas that everyone is celebrating.

I enjoy creating terrifying recipes for this time of the year. My personal favorite so far was my simple, under 30 minute vampire donuts (click here for the recipe!). I am not a creative person, but for some reason, I can get very creative during this time of the year.

Despite being creative, it is extremely hard to be unique during Halloween. It seems like any idea I think of, it has already been done. So, I reallly needed to get creative for this one. I looked to Halloween desserts as inspiration, and what better dessert to turn to than dirt pie (if you are looking for a vegan dirt pie recipe, that is not alcoholic, click here).

Drunk in the Graveyard Martini with ghost sugar cookie
Drunk in the Graveyard Martini

Making the Drink

This drink is very simple to make! The rim is dipped in dark chocolate then dipped into crushed oreos! So much yum.

The drink itself has dark chocolate, triple sec, Bailey’s Almande and chocolate vodka. The triple sec adds a nice hint of citrus that balances the bitterness of the vodka, but does not overpower the drink. You heat the chocolate, then place all the ingredients in a shaker and shake!

I used a sugar cookie and vegan gummy worms as garnishes! My sugar cookie recipe will be posted within the next few days, and I will update this post when it does! If you would like it right now, please email me at chelsea@chelseapeachhtreee.com, and I will directly send you the recipe.

Drunk in the Graveyard Martini with vegan gummy worms
Drunk in the Graveyard Martini

Want to get even more boo-zy?

Check out my bloody mimosa recipe (it is super simple) right here!

Did you make this drink?

I am so happy you did! Please lave me a review below and tag me on social media (@peachhtreee). This encourages me for the future!

Drunk in the Graveyard Martini

Recipe by ChelseaCourse: DrinksCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

7

minutes
Cooking timeminutes
Calories

180

kcal

This Drunk in the Graveyard Martini is an adult play on a kid classic. Inspired by the dirt pie we used to eat, this graveyard martini is spooky, rich with dark chocolate and very boo-zy! Perfect for a terror-fic night in, or an adult Halloween party!

Ingredients

  • Martini
  • 2 oz Baily Almande (vegan cream liquor)

  • 1/4 cup dark chocolate chunks, melted (or chocolate syrup)

  • 4 oz Chocolate Vodka

  • 1 oz Triple Sec

  • Garnish
  • 5 Oreos, crushed (remove the cream in middle)

  • 1/4 cup of dark chocolate, melted

  • Coconut Oil (optional)

Directions

  • Melt dark chocolate for rim in a shallow, microwave safe bowl. If it is not melting well, add a tiny bit of vegan butter or coconut oil.
  • Crush up Oreos in a food processor (or in a bag) and place in another shallow bowl. Be sure to remove the cream on the inside.
  • Carefully dip the rim of the martini glasses in the melted chocolate then dip it immediately in the crushed Oreos. You may need to twirl it a little to get a good amount on.
  • Melt chocolate for martini in a microwave safe bowl (if not using syrup).
  • Take a spoon and drizzle some of the melted chocolate into the martini glass for a drizzle design. Option to place martini in the fridge for 5 minutes to allow chocolate to harden.
  • Place all ingredients for the martini, plus a handful of ice, into a shaker and shake well! Pour into martini glass.
  • Option to garnish with sugar cookie tomb stone or ghost, or a vegan gummy worm and option to sprinkle oreo crumbs on top.
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Individual Vegan Bean Dip Cups in the cups and a bowl

Individual Vegan Bean Dip Cups

Appetizer

Individual Vegan Bean Dip Cups are great for social distancing, and also if you do not like to share with others! They are perfect for football games, parties, pot lucks or holidays! Unlike traditional dip, there is no double dipping here and people will rave about them for years to come! Added bonus, they take under 25 minutes to make!

Individual Vegan Bean Dip Cups in the cups and a bowl
Individual Vegan Bean Dip Cups

Individual Vegan Bean Dip Cups Inspiration

We love dip in this house, but going to a party, not so much. The fear that people will double dip is real. Plus, I totally do not like sharing my dip with others! More for me.

I always saw the use of individual plastic cups for dip, but I did not like the waste of the plastic. There is enough liter in the world. I started to think of others ways I could make individual cups for the dip. Phyllo dough did cross my mind, as I have made desserts with it before, but I did not think that would pair well with this savory dip.

I continued to think, then it hit me — taco salads are made from large taco shells, I need to do something like that! I did not like the idea of frying a tortilla shell, so I wanted to bake it. I also did not love the idea of such a big shell, so I used smaller ones. Finally the Individual Vegan Bean Dip Cups were done!

Individual Vegan Bean Dip Cups
Individual Vegan Bean Dip Cups

Making the Shells

These are so easy to use! I used the 4 inch taco shells from Mr. Tortilla (check out my IG post for a giveaway with their taco shells). Then, I simply put them in a muffin tin and baked them! It was so easy to do. Just be careful that there are any pleats in the middle so you can fill your cup completely.

Tortilla Shells in muffin tin
Tortilla Shells

Making the Bean Dip for Individual Vegan Bean Dip Cups

This is so easy to do. The only difficult part is the chopping of the vegetables! There is a tiny bit of cooking that needs to be done, specifically to make the “vinegar sauce,” but it is rather minimum.

This recipe does call for sugar, which I know is odd for a dip recipe, but it does work out well and it is not a lot! You may also sub this for a sugar alternative, like stevia. I have a sensitivity to some sugar alternatives, so I did not.

I do not recommend subbing out many of the other ingredients, as they are pretty essential to this dip. It is bean heavy, which is great because it adds some protein into your life and keeps you full! If you do not have fresh corn, you can easily a can of corn. I know that it can be a pain to find fresh cilantro, but do try to, as dried cilantro does not work well at all!

Individual Vegan Bean Dip Cups in a bowl
Vegan Bean Dip

Assembling the Individual Vegan Bean Dip

This is super simple – just scoop the dip into the tortilla cup once it has cooled!

extreme close up of Individual Vegan Bean Dip Cups
Individual Vegan Bean Dip Cups

Do you love dips?

Me too! If you are looking for a more traditional dip – check out my four layer dip, my buffalo cauliflower dip and my jalapeno popper dip.

Did you make this recipe?

I am so delighted you did! Please leave me a review below and please tag me on social media (@peachhtreee).

Individual Vegan Bean Dip Cups

Recipe by ChelseaCourse: AppetizersCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

120

kcal

Individual Vegan Bean Dip Cups are great for social distancing, and also if you do not like to share with others! They are perfect for football games, parties, pot lucks or holidays! Unlike traditional dip, there is no double dipping here and people will rave about them for years to come! Added bonus, they take under 25 minutes to make!

Ingredients

  • 10 4-inch tortilla chips

  • 1/3 cup of olive oil

  • 1/4 cup of sugar in the raw

  • 1/3 cup of apple cider vinegar or white wine vinegar

  • Juice from 1lime

  • 1 15 oz can of black eyed peas, drained and rinsed

  • 1 15 oz can of pinto beans, drained and rinsed

  • 1/2 cup of corn

  • 1 large tomato, chopped

  • 1 red onion, chopped

  • 1/2 cup of red pepper, diced

  • 1 jalapeno or serrano pepper, diced

  • 3 garlic cloves, minced

  • 1/3 heaping cup of cilantro, chopped

  • 1/2 avocado, cut into small pieces (optional)

  • Salt and Pepper to taste

Directions

  • Preheat your oven to 350 degrees F and grease a standard size muffin tin.
  • Gently fold the tortilla shells into the muffin tins, being careful not to allow any folds to be in the middle. Pleat the tortilla towards the edge of the muffin tin if there is any overlap. See picture above for reference.
  • Place in oven and bake for 8-10 minutes, until they hold their shape and are golden brown.
  • Place oil, vinegar and sugar in a sauce pan and gently heat. Stir often and once sugar is dissolved, remove from heat and allow it to cool (you may place it in the fridge).
  • While the sauce is cooling, chop your veggies and herbs then add them all into a large bowl with the lime juice. Pour on cooled sauce and toss well!
  • Option to allow the dip to sit overnight in the fridge for best results, as it will marinate more in the sauce. If you do choose to let the dip sit overnight, do not make the tortilla shells until the following day so they are fresh. This dip still tastes amazing if it does not sit, so if you are short on time, do not worry!
  • Gently scoop the dip into the tortilla cups using a slotted spoon to remove any extra liquid. Extra liquid will cause the tortilla to get soggy. Enjoy!
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S'More Cookies (singular)

Vegan S’mores Cookies

Desserts

Vegan S’mores Cookies are the best thing since sliced bread. They bring you the campfire taste, without the fear of burning your marshmallow or dripping chocolate all over. These cookies are extremely easy to make and are a guaranteed crowd pleaser.

S'More Cookies in a stack
S’More Cookies

Vegan S’mores Cookies Inspo

Did you know that S’more is a contraction of the phrase “some more”. S’mores appeared in a cookbook in the early 1920s, where it was called a “Graham Cracker Sandwich.” I did not know this either, but thanks to Wikipedia, I now do.

I made these cookies due to the aggressive amount of vegan Dandie’s marshmallows I had left over from my Sweet & Salty Chocolate Bark recipe. I am sure I could think of a million other ways to use them, but I wanted to use them in something I crave.. which is S’mores. With no fires pits anywhere in site in downtown Stamford, I needed to figure out a way I could get my S’mores craving without the fire — viola, Vegan S’mores cookies.

S'More Cookies three aerial shot
S’More Cookies

Ingredients in Vegan S’mores Cookies

Flour. I used regular white flour, so I am unsure how others would work out. I am sure wheat flour would be fine.

Brown Sugar. I tried my best not to use too much refined sugar in this recipe given that there are marshmallows and chocolate chunks in it. However, there needed to be some. You can sub this for coconut sugar.

Maple Syrup. I added maple syrup to cut out some of the refined sugar.

Graham Crackers. Make sure you find vegan ones! A lot are made with honey. Nabiscos is vegan friendly.

Plant based milk. I used plain, unsweetened almond milk. You may use vanilla or sweetened, but be away that it will sweeten up the cookies some.

Marshmallows. I used Dandies! I am unaware of other vegan ones.

Chocolate chunks. I chopped up a dark chocolate bar. You may use dark chocolate chips too!

Vanilla Bean Paste. This added such a lovely taste to the cookie. You may sub this for regular vanilla extract.

Coconut Oil. You can sub vegan butter for this!

S'More Cookies opened
S’More Cookies

Making the Cookies

Guys, if you are here, you know my recipes are EASY. This one is just like the others – mix wets, mix dries then mix together! Fold in the hard stuff like the chocolate chunks, graham crackers an marshmallows.

The only catch with this one is you need to smash some of the graham crackers. I used a food processor for this, but you can def place them in a bag and smash them with whatever you have – a hammer or cutting board works well.

The cookies bake for 13 minutes! Thats all. It is a very simple recipe.

S'More Cookies (singular)
S’More Cookies

Did you make this recipe?

I am so happy that you did! Thank you! Please leave me a review below and tag me on social media (@peachhtreee). This encourages me and helps me improve in the future!

Vegan S’mores Cookies

Recipe by ChelseaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

13

minutes
Calories

128

kcal

S’mores cookies are the perfect treat that will give you nostalgia of being around the campfire without the fear you will burn your marshmallow. This recipe is extremely easy to make and I provided substitutes above for anything you may want to swap out!

Ingredients

  • 3/4 cup of all purpose flour

  • 1/4 cup of brown sugar

  • 1/4 cup of graham crackers, crushed finely (approx 3 crackers)

  • 4 tbsp. of graham crackers, roughly chopped

  • 1/2 cup of marshmallows

  • 1/4 cup of dark chocolate chunks or chips

  • Pinch of salt

  • Pinch of cinnamon

  • 1/2 tsp of baking soda

  • 1/2 tsp of baking powder

  • 1/4 cup of maple syrup

  • 1 tsp vanilla bean paste (or vanilla extract)

  • 3 tbsp of plant based milk

  • 1/4 cup melted coconut oil

Directions

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (or grease a baking sheet).
  • Ground your graham crackers in a food processor, or smash them within a bag. 1/4 cup should be approx 3 crackers.
  • Mix all dry ingredients, other than marshmallows, chocolate chunks and chunks of graham cracker, in a large bowl.
  • Mix together your wet ingredients in a medium bowl.
  • Slowly pour your wet into your dry and whisk until combined.
  • Gently fold in your chocolate, then your chunky graham crackers then your marshmallows. Some of these may pop out a little, but thats okay!
  • Roll the dough into eight even balls. If any of the larger ingredients fall out, simply press them back in!
  • Bake for 13 minutes. They may appear soft when removing them from the oven, but they will harden up.
  • Store in an air tight container in the fridge!
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Long stack of 5 Vampire Vanilla Vegan Donut

Vampire Vanilla Vegan Donuts

Desserts

Vampire Vanilla Vegan Donuts are the cutest, spookiest treat for the Halloween holiday. They take under 30 minutes to make, are extremely moist and are packed full of sweet vanilla taste! They will make any kid, or adult, grin from ear to ear when they see (and eat) them!

Long stack of 5 Vampire Vanilla Vegan Donut
Vampire Vanilla Vegan Donut

Vampire Vanilla Vegan Donuts

It is no secret love donuts. I also love love love Halloween! So, I without a doubt needed to create a spooky Halloween donut.

This past spring I saw a very cute bunny donut and it made me think – what spooky face can I do? I brainstormed about doing a spooky chocolate one to look like a spider, and I still may, but I did not really want to do a chocolate donut due to the million other chocolate treats I make for Halloween.

Then it hit me – I need to do a vampire donut! Who does not love a vampire in the Halloween? So, I bought some cheap vampire fangs from Target, some googly eyes, and some red and black icing. Which, if you need to learn how to make fake blood – check this recipe out.

Vampire Vanilla Vegan Donut with one up close and bite taken out
Vampire Vanilla Vegan Donut

Ingredients for Vanilla Vampire Vegan Donuts

The ingredients for this recipe are very straight forward. If you do not have maple syrup, you can swap it for sugar. I like to make treats that are as refined sugar free as possible due to the sugary glaze I add.

This recipe also called for vanilla bean paste. This helps strengthen the vanilla taste. You can sub it out for vanilla extract though!

You will need fake plastic fangs, eyes, and red and black icing! I found all at Target.

Close up of Vampire Vanilla Vegan Donut with eyes, fangs and blood driping
Vampire Vanilla Vegan Donut alone

Materials You Will Need

You do need a donut tray ! I recently bought a donut baking tray from Amazon – which you can find here. This tray is phenomenal by the way! It makes it super easy to pop them right out. But do know, it makes mini donuts. About the size of a lemon. Which, for me, is perfect, but if you want bigger ones, size up. Plus side, it is pretty cheap and comes with three trays.

Aerial shot of Vampire Vanilla Vegan Donut
Vampire Vanilla Vegan Donut

Making and Baking the Donuts

It is super easy to make and bake these donuts. It is a simple recipe of mix dry, mix wet, mix together and boom, you are done. Then you fill up the donut tray and bake for 10-12 minutes! Once the donuts are done baking, they cool then you dip them in the icing to frost. Pop on some googly eyes, let them dry some more and decorate with the fangs and icing! I did have to cut these fangs to make them fit. I also am not an artist when it comes to icing.

Did you make this recipe?

I am so delighted you did! Please leave me a review below and tag me on social media (@peachhtreee). This encourages me for the future and helps me better provide you!

Vampire Vanilla Vegan Donuts

Recipe by ChelseaCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

12

minutes
Calories

220

kcal
Decorating time

5

minutes

Vampire Vanilla Vegan Donuts are the cutest, spookiest treat for the Halloween holiday. They take under 30 minutes to make, are extremely moist and are packed full of sweet vanilla taste! They will make any kid, or adult, grin from ear to ear when they see them!

Ingredients

  • Donuts
  • 1 cup of all purpose flour

  • 1/4 cup and 1 tbsp of maple syrup

  • 1/4 cup and 1 tbsp of almond milk

  • 3 tbsp of vegan butter, melted

  • 1 1/2 tsp of vanilla bean paste or vanilla extract

  • 1 tsp of baking powder

  • 1/2 tsp of baking soda

  • Pinch of salt

  • 1/2 tbsp of cinnamon

  • Vanilla Glaze
  • 1/2 cup powdered sugar

  • 1/4 tsp of vanilla bean paste

  • 1 tablespoon almond milk

Directions

  • Donuts
  • Preheat your oven to 375 degrees F.
  • In a large mixing bowl, combine all your dry ingredients and whisk.
  • In a medium size mixing bowl, combine all your wet ingredients and whisk.
  • Slowly mix your wet ingredients into your dry until they are well combined.
  • Grease your donut tray well. Fill each tray evenly, with the mixture coming right to the top of the mold.
  • Cook for 10-12 minutes, or until you can insert a toothpick within the donut and it comes out clean.
  • Let cool for 15-30 minutes prior to frosting.
  • Vanilla Frosting
  • Combine all ingredients into a bowl until smooth (it will be thick but drippy).
  • To frost donuts, dip them into the frosting face down then pull up and place on cooling rack. See tip.
  • While they are still drying, place eyeballs on them so they stick. Once dry, place fangs in middle and shove them slightly in the donut to stay (if you are making small donuts, you will need to cut the fangs). Ice on the blood from the fang area and then ice on the black hair.

Tips!

  • Place cooling rack over sink so the frosting drips directly into the sink.
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Creamy Vegan Pumpkin Sage Pasta

Pasta

‘Tis the season for everything pumpkin, including this creamy pumpkin sage pasta! This pasta is absolutely delectable, and it will keep you craving more! Plus, it takes under thirty minutes to make.

Pumpkin Sage Pasta plated with red wine
Pumpkin Sage Pasta

Creamy Pumpkin Sage Pasta Inspo

This is another inspiration story like many others, this one came from my parent’s garden. My mom had an epic sage plant that she grew in her herb garden. So, I took some sage, then had no clue what to do with it. Through some inspirational research, I found that is pairs very well with brown butter and pumpkin! I have yet to find a good vegan butter that will brown, so that was not in my wheel house.

Pairing sage with pumpkin intrigued me though. I saw recipes for scones, biscuits, gnocchi and pasta! Clearly, I went with the pasta inspiration. I was a little nervous that pairing too much pumpkin with pasta would be gross, which it was (yay for recipe fails). Finally, I found the perfect combination between pumpkin, vegan cream cheese and garlic!

This dish is creamy, savory and absolutely delightful for any fall pasta. The pumpkin is in no way overpowering. It adds a nice little twist to it, and it – almost – mimics mac and cheese!

Pumpkin Sage Pasta plated with a bowl of vegan cheese
Pumpkin Sage Pasta

Pasta Ingredients

I usually provide for substitutes for a lot of my recipes, but in this case, I would not sub out much. Each ingredient plays a crucial part in making this pasta what it is. Switching one may result in less creaminess or too much pumpkin taste!

Eating the Pasta

I ate mine with wide ribbon pasta, but I am sure it would be great with any type! I think using shells would be absolutely delightful.

Pumpkin Sage Pasta up close on a fork
Pumpkin Sage Pasta

If you are seeking another Italian dish to pair this with – check out my vegan pizza dough recipe).

Storing the Pumpkin Sage Page

This sauce will keep up to 4 days in the fridge in an air tight container. I use Ello containers for mine!

Did you make this pasta?

I am so happy you did! Please lave me a review below and tag me on social media (@peachhtreee). This encourages me for the future!

Creamy Vegan Pumpkin Sage Pasta

Recipe by ChelseaCourse: DinnerCuisine: ItalianDifficulty: Easy
Servings

2-3

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

325

kcal

‘Tis the season for everything pumpkin, including this creamy vegan pumpkin sage pasta! This pasta will keep you coming back for more due to its creamy, yet heaty taste! It is the perfect fall pasta for you.

Ingredients

  • 1/2 lb of pasta of your choice

  • 1/4 cup plus 2 tbsp of pumpkin puree

  • 1/2 cup to 2/3 cup of reserved pasta water (depending on how thick you’d like it)

  • 3-4 garlic cloves, minced

  • 1/2 medium shallot, diced

  • 2 1/2 tbsp of vegan cream cheese

  • 1 tbsp of fresh sage, chopped

  • 1 tbsp of butter

  • Salt and Pepper for taste.

  • Vegan parm (optional)

Directions

  • Cook pasta according to package. Be sure to reserve the water.
  • Once the pasta is done cooking, add vegan butter to a pan and heat over medium heat.
  • Once vegan butter is melted, add shallot and garlic and sauté until fragrant.
  • Add in pumpkin puree and the pasta water (start with 1/2 cup). Mix well.
  • Add in the cream cheese, allowing it to heat up and mix it well so it is well combined in the pumpkin sauce. You may need to use a whisk. If it is too thick, add in the extra water.
  • Add in sage, mix and lower the temperature.
  • Place pasta into the sauce mixture and toss it so it is well coated. Add salt and pepper as desired.
  • Option to top with vegan parm!
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Halloween Bloody Mimosa with skull

Halloween Bloody Mimosas

Cocktails

It is spooky season everyone, and these Halloween Bloody Mimosas are the spookiest. They are made from prosecco, grenadine, corn syrup and food dye! This recipe takes under 5 minutes to make, and will make everyone around you feel spooky.

Halloween Bloody Mimosa with blood dripping down
Halloween Bloody Mimosa

Halloween Bloody Mimosas Inspo

I absolutely love Halloween. It is one of my favorite holidays. I could celebrate it all year if I could. There is something about the amazing crisp air, the spooky thrill of everything and the candy! Plus, you can truly be whatever you wish to be.

I was racking my brain of the perfect, easy drink to make for Halloween. So many are played out, and it is tough to be original on here due to the all the amazing talents.

One thing I love is a fancy rim. Sugar and spice rims, spicy salty rim… the list could go on. The last rim I did was a sugar and spice on on my mezcal apple margs, which you could find here.

For Halloween, I needed to take it one more step. I needed to add blood. A beautiful bloody drip, what is better? I actually LOVE making fake blood and two years ago I covered my body with it!

Therefore, I knew the bloody rim would be perfect.. but what to show it off? A bloody mimosa!

Halloween Bloody Mimosa with blood dripping down champagne flutes and blood splatter everywhere and skulls
Halloween Bloody Mimosa w

Halloween Bloody Mimosa Ingredients

Prosecco or Champagne. Oh my gosh, the debate about these two! For some reason, I gravitate to Prosecco. Maybe because it is Italian and so is Gabe, who usually buys the booze. Whichever you prefer, use it!

Grenadine. Who did not love this growing up? Shirly Temples were the best sugar filled drink ever. I used Rose’s brand, but you can make your own too! Any brand will work.

Corn Syrup. I know, not a popular thing, but this really give it the blood like vibe. Thick and drippy!

Red Food Dye. This gives it the great color! I tried to do this with cherry juice and grenadine but neither worked! You need the food dye to the corn syrup stays thick!

Halloween Bloody Mimosa with blood dripping
Halloween Bloody Mimosa

So, let’s make this drink!

To make the blood, you simply mix the red dye and corn syrup in a shallow bowl. Mix until it is completely combined. It should be thick.

Next, dip your champagne glass inside the bowl and make sure you get a lot on the edges. This is going to get messy, but it is worth it. Place your glasses down, pour some champagne or prosecco in them. Then, gently place the grenadine in by turning a spoon upside down and pouring it on top of it. This will allow the syrup to go to the bottom of the glass.

Showing the spoon upside down towards the edge of the champagne flute
Spoon positioning to make drink

You are done! Do not place this anywhere you are scared may stain, so keeping it on a coaster or a plate is key.

Halloween Bloody Mimosas

Recipe by ChelseaCourse: DrinksCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

110

kcal

The perfect drinks for spooky season is Halloween Bloody Mimosas. It is easy to make and will leave everyone with a fright! Be careful – this drink is messy.

Ingredients

  • 1 bottle of prosecco

  • 4 tsp of grenadine

  • 3 tbsp corn syrup

  • 1 tsp red dye

Directions

  • Place corn syrup and dye in a shallow bowl and mix.
  • Dip the rim of your champagne glasses into the bowl in order to fully get the “blood” onto the rim. You may need to twist a little!
  • Pour your prosecco or champagne into your champagne glass.
  • Next, pour in your grenadine by placing a spoon upside down towards the inside edge of the glass. Then, pour the grenadine on top of the upside spoon. This will ensure it travels to the bottom and not mix in. See pic above.

Tips!

  • This drink is very sticky and messy. Be careful where you place your drink – it will stain surfaces.
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