Who’s up for some spook-tacular snacks for Halloween that are actually healthy? Here is a recipe roundup of healthy plant-based Halloween snacks that kids can make starting as young as toddlers. Getting kids in the kitchen is one of the best ways to get them to be open to trying new foods and expanding their palate. I have included ideas (in bold) on how to involve your kids with each recipe.
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This an easy and simple recipe even a toddler can make. A child as young as 2 can peel the tangerines, but you may need to get it started. Cut up celery into approximately 1/2 inch by 2 inch sticks. Have your child stick the celery in the middle and done! You might think – there is no way my child will eat the celery. Not to fret! Even if they don’t eat it, they will be exposed to celery in 3 ways – sight, smell, and touch. This is in itself an accomplishment. The more exposure, the more likely your child will accept it someday.
You can convert this recipe by Cookie and Kate to a vegan one by eliminating the egg, using a plant-based milk, and substituting the butter for coconut oil. I used oat milk to make it, but any plant-based milk will do. There are instructions at the bottom on the recipe for various dietary preferences – vegan, dairy-free, egg-free, and gluten-free. Check out the recipe here.
Kids can help by measuring out the ingredients and stirring the batter.
Make it even more Halloween themed by cutting the pancakes into shapes with Halloween themed cookie cutters such as the ones included in this set.
SPOOKY AVOCADO TOAST
Get creative with this healthy Halloween snack by turning avocado toast into fun Halloween characters. This recipe originally from Brit + Co involves scissors so it would be better for school-aged kids.
These kitchen prep scissors were recommended to me by an instructor at the Culinary Institute of America when I took a course there and are my favorite. The tips are sharp so assist your kids if they use these.
Start by toasting 2 slices of whole grain bread. Mash 1/2 an avocado with a fork in a bowl. Spread evenly on the toasted bread.
To make the hipster Frankenstein, cut nori (dried seaweed) into the hair as above and make 2 circles for eyes. Use tomato for the nose and mouth. I made the beard with a Japanese seasoning called Furikake. My kid suggested using Everything But the Bagel Seasoning next time since it “looks more like a beard.” Both of these seasonings can be found at Trader Joe’s.
To make the witch, cut nori into a triangle and rectangle to make the hat. Cut circles for the eyes. Add tomato for the nose and mouth. Add Everything But the Bagel seasoning for the cheeks.
Depending on their age, kids can cut the shapes, mash and spread the avocado, and sprinkle the seasoning. I would suggest you to give your children a variety of ingredients and encourage them to make their own designs. Bring out their creativity in the kitchen!
VEGAN PUMPKIN BREAD
This vegan pumpkin bread recipe by Eating by Elaine is gluten-free, refined sugar-free, and nut-free. It is appropriate for kids with allergies to eggs, wheat, milk and nuts. I included this recipe because kids with allergies often get excluded from the special treats at Halloween parties since so many contain allergens.
If you don’t have these dietary limitations, you might consider still trying this recipe. This pumpkin bread does not taste like it’s missing anything and is moist and light.
This recipe includes pumpkin puree which I made from scratch with this recipe. It is made in an Instant Pot which, if you have never used one, is a GAME CHANGER when it comes to cooking when you are short on time. I have the 6 quart model which works well for my family of 4.
If you don’t want to make the pumpkin puree from scratch, you can certainly use the canned variety.
This recipe for healthy vegan pumpkin bread is fun for kids to make because they can measure the ingredients and make the batter in the blender (with supervision of course!) Find the recipe here.
CANDY CORN POPSICLES
Ok, so there is not actually any candy corn in these popsicles but they have the same color scheme and we’re talking about healthy plant-based Halloween snacks. I made them from mango, tangerines, coconut milk, plant-based yogurt and agave syrup. I got my recipe inspiration from this recipe by Super Healthy Kids, but didn’t have all the ingredients, so made up my own version.
Kids can measure the ingredients, dice the mango with a kid knife like this one, peel the tangerines, and pour into molds which is almost as fun as eating them. These are the molds I used. The hardest part is waiting for them to set!
Candy Corn Popsicles
- 1 cup coconut milk
- 1/2 cup plain plant-based yogurt
- 1/4 cup agave syrup
- 3 large mangos peeled and diced
- 3 tangerine peeled
- Blend 1 cup coconut milk, 1/2 cup yogurt and agave syrup in a blender
- Pour into the popsicle mold and fill to about 1 inch from the bottom
- Set aside the rest of the mixture
- Place popsicle mold into the freezer until it becomes slushy but not firm, approximately 30 minutes
- Puree the 3 mangos until smooth. This should make about 2 cups.
- Pour out half the mixture into another container, approximately 1 cup and set aside.
- Add the 3 tangerines to the blender and puree until smooth
- Set aside.
- Blend 1/2 cup of the coconut mixture you reserved from the white layer with 1/2 cup of the mango puree (the one without the tangerine) you reserved from the orange layer.
- Set aside.
Make the popsicles
- After white layer has become slushy, pour in the orange layer until about 2/3 of the way up.
- Add the yellow layer until filled to the fill line.
- Add the popsicle sticks and return to freezer.
- Freeze until hardened, approximately 10 hours.
- Note: There will be some extra ingredients left from the 3 layers that you can use to make more popsicles if your mold holds more than 6 or use for something else like in a smoothie.
Kids will have fun making all of these recipes and will enjoy eating them too! Making healthy plant-based Halloween snacks is a great way to balance out all the sugary treats. Happy and healthy Halloween everyone!