ALL TREATS, zero tricks! We rounded up our top 5 festive halloween recipes that will have you celebrating SPOOKY SZN with a healthier P.S. Snacks twist!
1. DIRT CUPS
If you're new here, welcome! We just launched our 3 flavors of instant pudding, a real-food, plant-based alternative to the traditional classic treat. So naturally, we're JUMPING on the opportunity to create better-for-you dirt cups using our chocolate instant pudding mix...arguably the most festive, most nostalgic halloween treat of all time.
Recipe for plant-powered Dirt Cups.
2. HALLOWEEN MUDDY BUDDIES
Here's our healthier, lower-sugar take on the classic Chex Muddy Buddy recipe (a.k.a. puppy chow) using our vanilla bean instant pudding instead of processed powdered sugar. We made this extra festive and added Halloween candy (any of your favorites) into the mix!
Find our original puppy chow mix here, or enjoy this Halloween version:
- 8 cups plain rice Chex
- 3/4 cup Halloween candy (chopped) or candy corn
- 2/3 cup drippy nut butter
- 1/2 cup white chocolate chips, melted
Add the rice Chex and candy to a large mixing bowl. Toss to combine. Pour over the nut butter and melted white chocolate chips, toss to coat. Add the package of instant pudding and toss to evenly coat with the powder. Store in an air-tight container or ziplock (in the refrigerator to maintain optimal freshness)!
3. CANDY BARS
If you want to ditch the store-bought candy bar and make your own delicious version, here's one of our favorite recipes using our chickpea-based cookie dough. Enjoy a mix of sweet & salty with a bit of nutty crunch!
- 6 tbsp Oat Haus Granola Butter (we used the chocolate flavor)
- 2 portion cups P.S. Snacks Cookie Dough cups (any flavor)
- 1/4 cup cashews (can substitute any nut)
- 1/4 cup salty crunch, such as: pretzels, coconut, crispy quinoa, saltines, plantain chips, etc.
- 1/2 cup chocolate (chips, bar)
- 1 tsp coconut oil
Fill 6 muffin liners* with 1 tbsp granola butter each. Freeze for at least 30 minutes. Remove from the freezer and top the frozen granola butter with a layer of cookie dough, divided evenly across the 6 liners. Freeze again for at least 30 minutes.
In a food processor, add the cashews and plantain chips (or whichever substitutions) and pulse until chopped into smaller pieces. Remove the layers from the freezer, and spoon the crunchy mixture onto the cookie dough, pressing the pieces into the dough using the back of the spoon.
Melt the chocolate with the coconut oil. Pour the melted chocolate evenly over each of the 6 cups and use a knife to evenly spread over the crunchy topping.
Place back in the freezer for 1 hour then enjoy! Store in an air tight container in the refrigerator or freezer. Makes 6 candy bar cups.
*You can also use 12 mini muffin liners!
4. CANDY CORN COOKIES
Yes, we're biased, but we are so obsessed with @ErinLivesWhole's recipe for pudding cookies, which can be found on the back of our vanilla bean instant pudding package! Follow the same ingredients and instructions, just mix in white chocolate chips and candy corn, then top the cookies with additional candy corn once removed from the oven.
5. COPYCAT REESE'S PUMPKINS
Another trick or treat favorite, re-invented to be plant-powered, nutrient-rich and lower in sugar! We use our Peanut Butter Cookie Dough as the base in this healthier halloween treat.
- 3 portion cups Peanut Butter Cookie Dough
- 2 tbsp peanut butter
- 1/4 cup PB2 (can substitute with oat flour)
- 2 tbsp oat flour (can substitute with coconut flour)
- optional: 1 tsp pumpkin pie spice
- 2 cup chocolate chips
- 1 tsp coconut oil, melted
Combine the cookie dough with the peanut butter, PB2, oat flour and pumpkin pie spice. Shape the mixture into pumpkins (~6), then place on parchment paper and stick in the freezer. Freeze for 30 minutes.
Melt the chocolate chips with the coconut oil (in the microwave in 30 sec increments, stirring in between).
Remove the pumpkins from the freezer and coat in the melted chocolate. Place back on the parchment paper and refrigerated, so that the chocolate hardens.