I originally made this dairy-free recipe for Attune Foods, a couple of years ago. I know, I should have shared this easy, fun, make-ahead treat before Halloween, but these are just as amazing for Thanksgiving or throughout the Holidays. And consider it some advanced notice on what treats you can make for next Halloween!
Oh yes, and this is my attempt at cute food presentation. Little chocolate chips make jack-o-lantern faces for cute mini pumpkin pies. Of course, I’m sure some of you can make these even more adorable, but I was pretty proud of my creativity, regardless.
The crusts are optionally no bake or baked. I liked both, but the no bake version won in my book, because it is fudgier. However, I liked the baked crusts too, which were thicker and more cookie-like (the “puffier” looking shells in the images are the baked chocolate crusts). Either way, you can’t go wrong … so long as you MAKE THIS RECIPE NOW!
This recipe is naturally dairy-free / non-dairy, egg-free, peanut-free, and soy-free, so long as you choose your graham crackers wisely!
For Nut-Free: If nuts are out for you, then sunflower seeds can be used in place of the cashews. The flavor will just be a touch different (cashews are a little creamier and sweeter).
For Vegan: This recipe is mostly vegan, but for strict vegans, honey can by your graham cracker nemesis. Vegan grahams do exist, but can be tricky to locate. Go for other crunchy cookies like Enjoy Life Sugar Cookies, any of the Lucy’s Cookies, or double the chocolate with Mi-Del Chocolate Snaps.