Halloween is a celebration of fun, friends and food! From Halloween parties, school parties or trick-or-treating, there are endless opportunities to indulge in candy and sweets.
Don’t let your kids feel left out from all of the Halloween festivities due to allergies or sensitivities. Instead, whip up some tasty treats ahead of time that you and your family can enjoy. All of these are allergen free and fun to make.
Kirkman’s Halloween Cupcakes
Create a worry free dessert for you and your kids to look forward to after trick-or-treating.
Try these cupcakes topped with an allergen free frosting.
- 1 ⅓ cup gluten free flour
- 3 tsp. baking powder
- ¾ cup unsweetened cocoa powder
- ⅛ tsp. salt
- ¼ cup dairy free butter
- 1 ½ cup Kirkman® No Sugar–Sugar Substitute
- 2 eggs or egg substitute
- ¾ tsp vanilla extract
- 1 cup prepared Vance’s™ DariFree™–Original Flavor
- Preheat oven to 350° F.
- Mix sugar substitute and margarine until smooth; beat in eggs until blended.
- Mix together flour, salt, cocoa powder and baking powder in a separate bowl, and slowly sift into wet ingredients, while mixing.
- Add vanilla and milk substitute.
- Fill greased or paper-lined cupcake tins ¾ of the way full.
- Bake for 18-22 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
- 1 cup Paskesz Real Semi-Sweet Chocolate Chips
- 10 ounces canned coconut milk, “cream” part only
Directions For Frosting:
- Melt the chocolate chips in the microwave for 30 second intervals or use a double boiler on the stove. Stir until smooth. Allow to cool for about 5 minutes.
- Scoop only the thick coconut cream from the can. (Use the watery liquid from the can for another recipe like a smoothie.)
- Add the coconut cream to a stand mixer and blend until smooth. Slowly pour in the melted chocolate chips into the mixer and blend until combined well.
- Use frosting to decorate cupcakes or keep refrigerated until ready to decorate. May need to soften in the microwave for 30 seconds if kept refrigerated for a long period of time.
Kirkman’s Ghostly Strawberries
Here’s a fun and safe snack to look forward to after trick-or-treating. This cute and easy-to-make Halloween treat is simply white chocolate covered strawberries with melted chocolate chip features.
- 24 large fresh strawberries
- 8 ounces white chocolate or white chocolate chips
- ¼ cup Paskesz Real Semi-Sweet Chocolate Chips
- Prepare a baking sheet by lining it with waxed paper.
- Wash the strawberries and pat them dry. Make sure they’re truly dry and don’t have any wet patches, otherwise you’ll have trouble dipping them.
- Melt the white chocolate in the microwave, stirring after every 30 seconds until it is smooth and fluid. If you are using white chocolate chips, they might be quite stiff when you melt them, so you can add a spoonful of vegetable shortening to make the chocolate softer if necessary.
- Hold a strawberry by the stem and dip it in the chocolate until it is almost entirely covered. Hold it over the bowl and let the excess drip back into the bowl, then scrape the bottom against the lip of the bowl. Place the berry on the prepared baking sheet.
- Repeat the process until all of the strawberries are covered with white chocolate. Refrigerate the tray until the chocolate is set, for about 15 minutes.
- While you’re waiting for the white chocolate to harden, melt the semi-sweet chocolate. Pour it into a paper cone or plastic baggie with a small hole cut in the corner.
- Decorate the strawberries with the chocolate so they have eyes and mouths and resemble ghosts. Let the chocolate set completely before serving.
Ghost Strawberries are best eaten the day they are made. Store them in the refrigerator until serving.
Create an allergen-free snack that is sure to bring Halloween to life. These spooky candy corn marshmallow ghosts are fun to make and guaranteed to be the life of any party!
- 1 bag of vegan, gluten free marshmallows
- 8 ounces of white chocolate
- Vegetable, canola or coconut oil
- Yellow food coloring
- Orange food coloring
- cups Paskesz Real Semi-Sweet Chocolate Chips (melted)
- Melt the white chocolate (in the microwave, or on the stovetop).
- Pour into two separate bowls and add yellow food coloring to one and orange to the other. Whisk.
- Dip your marshmallow in the orange first, about ⅓ of the way up and then set on parchment paper. Proceed throughout the marshmallows doing the orange, placing your dipped marshmallows on a platter or a table lined with parchment.
- Once the chocolate is set up and firm, repeat with the yellow and only coat half way up the orange color. Again, let that set up.
- Melt the semi-sweet chocolate chips, and use a toothpick to gently make two eyes on each marshmallow. Let them set up before bagging.