It’s time to think of ways to entertain the ghouls and goblins at your house. But just because it’s the best holiday of the year doesn’t mean you have to take a break from your dairy-free or vegan diet! These Vegan Halloween Pudding Cups are a great way to enjoy the fun with everyone else! If you’re into dairy-free, vegan Halloween treats, check out my Monster Halloween Donuts or my Vegan Ghost Blondie Bites!
Have you seen the ghost of Tom. Long, white bones with the flesh all gone. Oooooh.
That’s a song we used to sing in my elementary school for Halloween. Spooky!
Why You’ll Love These Vegan Halloween Pudding Cups
This is a fairly easy recipe. And we’re on the same page about that. Right? Easy is good.
At least when it comes to recipes. 🙂
I know you have to be wondering how I made those little pumpkins. Well, I didn’t add the candy corn kind of pumpkins because those have gelatin in them and that is not very vegan. In fact, it’s not even vegetarian. So you want to know what I did?
I bought Halloween chocolate sandwich cookies, scraped out the orange filling and rolled it into a ball and stuck a piece of a pretzel in the top. Then I crumbled up the cookie parts so it resembled dirt.
Kinda crafty of me, eh?
Then to make the tombstone I used a graham cracker. I got a butter knife out and scraped the edges to make them rounded like that.
This is what keeps me up at night, folks. How to make vegan pumpkins and tombstones!
But I really loved the way these turned out.
Here are some ideas to change up your Vegan Halloween Pudding Cups:
- Use peanut butter cookies for the tombstone and add the peanut butter filling to the pudding as you’re cooking it
- Add some crumbled up cookie pieces to the pudding
- Chop some dairy-free chocolate chips and sprinkle into the pudding for some extra chocolate goodness
- Use some smaller party cups to make smaller portion sizes
Do you love vegan Halloween recipes? Me too! My friend, Cara, at Fork and Beans is the queen of vegan treats. Here’s her recipe for Day of the Dead Pizzas. So cute! But look at these Vegan Stuffed Peppers, Jack-o-Lantern Style by Spa Bettie too!
This Vegan Halloween Pudding Cups recipe is so smooth and creamy thanks to the Silk Dairy-Free Almondmilk.
I love using Silk’s dairy-free products in my dishes — they add a rich, creamy flavor to my vegan recipes.
Today I’m using the Silk Regular Almondmilk, although you could also use the vanilla-flavored. It has only 60 calories per serving and boasts 50% more calcium than the kind made from cows. Yes!
Silk Almondmilk is an excellent source of Vitamin E. It’s also free of dairy, soy, lactose, gluten, casein, egg and MSG. And if you’re wondering, Silk Amondmilk is verified by the Non-GMO Project’s product verification program. What more could you ask for?
We hope you love this recipe for Vegan Halloween Pudding Cups as much as we do! If you decide to make it, snap a photo and share it using #namelymarly on Instagram or Snapchat (I’m @namelymarly). We love seeing your photos!
- 3 tablespoons cornstarch
- ¼ cup cocoa powder
- ¼ cup granulated sugar
- 1¾ cups Silk Soy milk cold
- 1 teaspoon vanilla
- 4 Halloween Chocolate Sandwich Cookies * with orange filling
- 2 Graham Crackers*
In a saucepan combine the cornstarch, cocoa powder, and sugar. Stir to combine. Pour ½ cup of the Silk into the mixture and stir to combine. It will be thick, but continue stirring until all the powdery mixture is combined.
Add the remaining Silk and then place over a burner on medium heat. Bring to a simmer/low boil, continually stirring.
Cook for a minute or two, until thickened.
Remove from heat and pour equal amounts into 2 regular-size cups, 4 smaller cups. Place in the refrigerator where the mixture will continue to thicken.
Twist the tops off of the four Halloween chocolate sandwich cookies and scrape off the orange filling.** Roll each of the four orange filling pieces into a ball and insert a broken pretzel piece into the top. Set aside.
Use a food processor or rolling pin to crush the chocolate cookies.
Use a butter knife to gently scrape off the edges of the graham crackers, so that they're rounded, like a tombstone.
After about 30 minutes, top each pudding cup with chocolate cookie crumbles
Use decorator icing to write RIP on each of the graham cracker piecess. Place one in the pudding for each cup. Add two candy pumpkins to the top.
Return to the fridge to stay chilled until serving.
* Use gluten-free to make this recipe gluten-free ** If you can't find Halloween chocolate sandwich cookies, then remove the white filling and add a drop or two of orange food coloring (or combine one or two drops of yellow and one or two drops of red to create orange)
Whichever halloween goodies you’re gnawing on, enjoy!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.