With Halloween just around the corner (31 October), here are two fun and flavoursome low-sugar treats to serve as a healthy alternative for kids who love to get into the spooky spirit.
Spooky Spider Cookies
- 1/2 cup spelt flour
- 1 tsp baking powder
- Pinch of salt
- 1/4 cup Nuttelex (or other vegan margarine/butter), melted
- 1/4 cup Mayver’s Dark Roasted Crunchy Peanut Butter
- 1/2 cup coconut sugar, heaped
- 2 tsp vanilla essence
- 1/2 cup light coconut milk
- 125g quality dark chocolate
- 3 tbsp coconut oil
- 1 tbsp rice malt syrup
- 1 tsp vanilla essence
- Optional extras
- 20g quality dark chocolate
- 24 cachous (ensure this is vegan friendly)
- Begin with the chocolate ganache. On the stovetop, gently heat all the ganache ingredients until the chocolate has melted and the mixture is smooth. Remove from heat and cool, before putting the mix in the fridge to set completely.
- To make the cookies, first pre-heat the oven to 180C and line a baking tray with paper. In a mixing bowl, sift together the flour, baking powder, and a touch of salt.
- Separately, whisk the coconut sugar with the melted vegan margarine (or alternative) and vanilla essence. Stir through the peanut butter until combined.
- Mix the wet mix into the dry until a dough is formed – you may need to use your hands! Divide into 12 equal balls and flatten onto the prepared tray. Press your thumb into the centre of each cookies to create an indent. Bake the cookies for 10 minutes.
- After 10 minutes, check the cookies – they may need to be gently indented again. Be careful! They’ll be hot. Turn the tray around and bake the cookies for another 8 minutes. Remove from the oven and cool completely, before transferring to a wire rack.
- Once the cookies have completely cooled, it’s time to decorate! Gently scoop small portions of ganache into each cookie indent. This is the head! Now, press 2 cachous into one side of the ganache to create eyes.
- Next, melt the remaining 20g of chocolate, and, using a butter knife, drizzle 4 lines of chocolate onto each side of the ganache “head” to create legs. Put the cookies in the fridge to set the chocolate legs, before serving!
Graveyard Pudding Cups
- 1/4 Japanese pumpkin (unseeded), skinned and cut into small chunks
- 2 large bananas
- 1/4 cup Mayver’s Dark Roasted Peanut Butter
- 1 tsp cinnamon
- 6-8 Oreo cookies (or similar alternative)
- Extra peanut butter
- Matcha powder
- Edible flowers
- Toast bread
- Using alfoil, cover the pumpkin chunks and roast in a 180C oven for 25 minutes. Set aside to cool. This is best to do the morning of, or night before to give pumpkin enough time.
- Split the cookies in half and set aside the parts with the white ‘crème’. Crumble the remaining chocolate sides. Tip: easier by crushing in a ziplock bag using a rolling pin.
- In a blender, blend the cooled pumpkin, banana, peanut butter and spices until smooth. Spoon equal portions of the mixture into two separate jars, and top with the crumbled chocolate cookie. Set aside in the fridge to set.
- Using two of the remaining white crème of the cookie halves, use a butter knife to carefully drizzle ‘RIP’ onto the crème with peanut butter. Gently press these onto the top of the mousse. Decorate the cookie crumbs by sprinkling matcha powder and edible flowers as a finishing touch!
Recipes courtesy of Ashleigh Jane of Inner Pickle instagram.com/innerpickle_