Halloween is upon us and I’m determined to make the most of it! Why don’t you join me by making these super simple Vegan Candy Corn Marshmallow Ghosts. They’re so fun…and tasty too! If you’re curious about vegan halloween recipes, check out my Vegan Halloween Pudding Cups or how about these Vegan Monster Cookies!
I got the idea for these vegan candy corn marshmallow ghosts on Pinterest. I took a look at the photo and assumed that the recipe used regular (non-vegetarian) marshmallows and that the colorful coating was created with white chocolate.
Let’s be real, you can buy vegan white chocolate, but there’s a catch. I have searched far and wide at local health food stores and other places and have yet to see a bag of the stuff. And I know it’s for sale at amazon as well, but, people, it’s pricey! I think one bag was something like $14.
I’m not a big enough fan of vegan white chocolate to pay that much money for one bag. And I also try to share recipes that are both accessible and affordable. So far, vegan white chocolate doesn’t meet either of those.
So, my wheels started turning. My mission: Creating a colorful coating for these tasty marshmallows!
Why You’ll Love Vegan Candy Corn Marshmallow Ghosts
Look. There’s another reason I don’t like white chocolate (not only because the vegan version is so hard to find!). I also don’t like the overall sweetness of it. And since marshmallows are overly sweet too, I just thought the two together would be overkill.
So, are you curious about what I did? I used almond butter! It worked like a charm! I simply combined a little bit of almond butter and a little bit of coconut oil and a couple of other ingredients and voilà! Colorful, flavorful, candy-like coating achieved!
I love the flavor of the almond butter and coconut oil combined with the marshmallow. I also love the bite-size nature of these treats. You can make a double batch and share them at your next Halloween party!
Also, let’s talk about vegetarian marshmallows. The regular kind of marshmallows you see at the store are made with gelatin. In other words, cow hooves. Sorry, but the only place I want to see cow hooves is on, I dunno, cows!
It used to be hard to find vegetarian marshmallows, but today it’s relatively easy. I can find them at our local health food store and even in the health food section of our grocery stores. Yay to accessible vegan products!
Here are a couple of fun ways to switch things up on these Vegan Candy Corn Marshmallow Ghosts:
- Instead of black icing dots, you could use fun, vegan googly eyes recipe
- I’ve seen some candy corn with a chocolate layer so you could dip the bottom in melted dairy-free chocolate
- It might be cute to stick pretzel pieces out of each side to look like arms
- You could leave the eyes off altogether and just serve them as vegan candy corn marshmallows
Oh, it’s so fun to have choices!
Hey! We hope you love these Vegan Candy Corn Marshmallow Ghosts as much as we do! If you decide to make the recipe, snap a photo and use #NamelyMarly to share it with us on Instagram or Twitter. We love seeing your photos!
Vegan Candy Corn Marshmallow Ghosts
- 8 vegetarian marshmallows*
- 2 tablespoons almond butter divided
- 2 tablespoons coconut oil divided
- 1 cup powdered sugar divided
- 2 tablespoons plant-based milk divided
- food coloring
- black frosting
- Place a sheet of waxed paper on a baking sheet. Place the marshmallows on the pan.
- In a microwave-safe bowl combine 1 tablespoon almond butter, one tablespoon of coconut oil, and 1/2 cup powdered sugar. Stir to combine. Add one tablespoon plant-based milk and stir until smooth. Add 1 – 3 drops yellow food coloring and stir to combine. Set aside.
- In another microwave-safe bowl combine 1 tablespoon almond butter, one tablespoon of coconut oil, and 1/2 cup powdered sugar. Stir to combine. Add one tablespoon plant-based milk and stir until smooth. Add 1 – 3 drops orange food coloring** and stir to combine. Set aside.
- Heat the yellow almond butter mixture in the microwave for about 11 seconds, until it thins out. Dip each marshmallow in the mixture, coating about half way up each marshmallow. Set on the prepared pan. Repeat with each marshmallow. Refrigerate until set, about 10 minutes.
- Heat the orange almond butter mixture in the microwave for about 11 seconds, until it thins out. Dip each marshmallow in the mixture, coating about a quarter of the way up each marshmallow. Set on the prepared pan. Repeat with each marshmallow. Refrigerate until set, about 10 minutes.
- Place two dots of black frosting on each marshmallow to resemble eyes.
- Keep refrigerated until time to serve.
Whatever vegan halloween treat you’re noshing on, enjoy!