Halloween can be a tough time for vegans. Candy and baked goods galore that we just can’t have. What’s a veg to do? Well I’ll tell you. Rest easy, for there are sweets we CAN have. There are vegan candies you may not be aware of that do not contain sugar ground with animal bone, as well as recipes for baked goods. And because I’m so thoughtful, I’ve scouted out some items to help you fit in with the sugar mania that is Halloween.

CANDY
(what you can give out to the little kiddies that you can eat as well!)

• Airheads Taffy
• Blow Pops
• Brach’s Cinnamon Hard Candy
• Brach’s Orange Slices
• Brach’s Rootbeer Barrels
• Charms lollipops
• Cracker Jacks
• Cry Babies
• Dots
• Fireballs
• Jolly Ranchers
• Jujubees
• Jujyfruits
• Nabisco Halloween Oreos
• Ring Pop Lollipops
• Sour Patch Kids
• Swedish Fish
• Sweet Tarts
• Twizzlers

***you can find more of these vegan goodies at I Can’t Believe It’s Vegan!***

RECIPES
(I tried to pick recipes that ranged from super easy to mildly complex. If you have friends and family that are cynics, let them rave over the goodness before revealing the frightful lack of animal products in them)
Gingerbread Snack Cake

• 1 cup unbleached flour
• 1 cup whole wheat pastry flour
• 1 T. baking powder
• 1 t. ground ginger
• 1/2 t. cinnamon
• 1/2 t. nutmeg
• 1/4 t. salt
• 1/8 t. cloves
• 1/8 t. allspice
• 2/3 cup soy milk, rice milk, or other non-dairy milk
• 1/3 cup safflower oil
• 1/3 cup molasses
• 1/3 cup maple syrup
• 1 1/2 T. ginger, minced
• 2 t. vanilla

Lightly oil (or spray with a light mist of oil) a 9-inch square baking pan and set aside. In a large bowl, sift together both types of flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice, and set aside. In a medium bowl, whisk together the remaining ingredients until well combined. Add the wet ingredients to the dry ingredients and whisk until blended. Pour the mixture into the prepared pan. Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean. Allow to cool before cutting into 9 pieces. Servings may be topped with maple syrup, applesauce, soy ice cream, or Almond Cream.

Yield: One 9-inch square pan or 9 servings. Found at Vegan Chef

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Vegan Pumpkin Pie

bryanna’s pumpkin pie filling

• 2 cups solid pack pumpkin
• 1 cup full fat soymilk
• 3/4 cup brown sugar
• 1/4 cup cornstarch
• 1 Tablespoon molasses
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon each: ginger, nutmeg & salt
• 1/4 teaspoon allspice OR cloves

place all ingredients in a blender and puree until smooth. pour into prepared 9″ unbaked pie shell and bake at 350 for about an hour. make the day before serving and let sit overnight to properly set.

oil pastry

• 2 cups + 2 Tablespoons flour
• 1/2 teaspoon salt
• 1/4 cup oil
• 3 Tablespoons cold soymilk

sift together flour and salt. in a separate bowl whisk together the oil and soymilk. add wet mixture into dry mixture all at once and stir lightly with a fork. form into a ball and roll out between waxed paper. fit into pie shell. makes one 9″ crust.

Found at Bunnyfoot

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Pumpkin Cranberry Loaf

• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 2 cups mashed pumpkin (canned)
• 1/2 cup maple syrup
• 1/4 cup apple sauce
• 1 tbsp vegetable oil
• 1 tsp vanilla extract
• 1 cup dried cranberries

Preheat oven to 350F and lightly grease a 8.5 x 4.5-inch loaf pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices.
In a large bowl, stir together pumpkin, maple syrup, apple sauce, vegetable oil and vanilla. Stir in dry ingredients, mixing only until just combined and no streaks of flour remain. Stir in dried cranberries, then pour batter into prepared pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean and the loaf springs back when lightly pressed. Cool loaf in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Makes 1 loaf. Found at BakingBites.com

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Bryanna’s Carob Fudge

• peanut butter (or other nut butter)
• fruit concentrate syrup, maple syrup, or agave syrup
• carob powder
• chopped nuts and/or sunflower seeds
• sesame seeds
• and 1/4 c. wheat germ (or quick oats)

When well-mixed, wash off hands and leave them wet. Roll into balls, egg shapes (we used to make “Easter eggs” out of these, too) or logs, or press into an oiled pan and cut into squares or other shapes. Roll in coconut (colored, if you wish), ground nuts or ground granola.Found at Brianna Clark Grogan
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Bryanna’s Popcorn Crunch

• 1/2 c. popcorn, popped
• 2 c. shelled sunflower seeds (or pumpkin seeds), toasted
• 1 c. brown sugar or Sucanat
• 1/2 c. maple syrup or other syrup
• 1/2 c. molasses
• 1 tsp. pure vanilla or almond extract
• 1 c. natural peanut butter

Keep the popcorn and sunflower seeds warm on a cookie sheet or in a metal bowl in a 250 degrees F. oven. Mix the brown sugar, syrup and molasses in a greased 1 and 1/2 qt. heavy pan. Stir while bringing to a boil, then boil hard 2 minutes. Remove from heat, add the extract and stir in the peanut butter until well mixed. Pour over the popcorn and seeds and mix well. Either form into balls or spread on a cookie sheet, cool and break into chunks.

Found at Brianna Clark Grogan

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Vegan Donuts

• 2 C Flour
• 1/2 C sugar
• 2 tsp baking powder
• 1 1/2 teaspoons egg substitute
• 2 Tbsp water
• 3/4 C rice milk
• 1 tsp vanilla extract
• 4 tsp oil

Preheat oven to 325 degrees. Mix flour, sugar, and baking powder. Add egg replacer + water (mixed together before adding), rice milk, oil, and vanilla, mix vigorously until well blended. Pour batter into a doughnut pan (i’m sure the mixture can somehow be rolled out if you don’t have a doughnut pan — i’m sure a muffin pan might do too). Put in oven and bake for 8-10 minutes or until done. Dip into a mixed sugar glaze (powdered sugar and water) or roll in a bag filled with cinnamon and sugar.

Found at Zaar