When it comes to creative baking with themes, Halloween really isn’t my forte. So this year I’ve turned to a fun new ebook for inspiration, The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes by Kathy Hester. Below are details on this whimsical title, along with a sample recipe for Creepy Bats and Cats Vegan Chocolate Graham Crackers.
The Ghoulish Gourmet includes 25 recipes, all free of dairy, eggs, meat and honey. Several are also nut-free, soy-free, and gluten-free, but the vegan chocolate graham crackers in this post do contain wheat. However, Kathy doesn’t jump right into the recipes. She starts with the “Bloodcurdling Basics” on throwing a Halloween bash, including how to make many of your own “Dastardly Decorations”.
Then the recipes begin! Here is a random selection of Appetizer Apparitions, Spine Chilling Soups & Macabre Mains, Desserts of Darkness, and Chilling (and Warming) Concoctions that you will find within The Ghoulish Gourmet:
- Beet Blood and Walnut Dip
- Cemetery Crackers
- Ghoulishly Green Potato Soup with Pumpernickel Croutons
- Cheezy Poltergeist Pumpkin Pasta
- Moonlit Zucchini Mummies
- Crypt Coffin Loaves with Cauliflower Brains
- Black of Night Black Bean Soup with Flame Garnish
- Creepy Bats & Cats Vegan Chocolate Graham Crackers (recipe below)
- Spooky Sweet Potato Oatmeal Cookie Dip
- Devious Devil’s Food Whoopie Pie (Sinner Version)
- Frankenstein’s Favorite Cashew Milk
- Dracula’s Blood Thick Hot Chocolate
- Broomstick Bourbon and Apple Cider Cocktail
- Cackling Caramel Pecan Bourbon Liqueur or Coffee Creamer
If you prefer to “try before you buy”, then go ahead and make these Creepy Vegan Chocolate Graham Crackers first. I can guarantee you won’t be frightened away.
Special Diet Notes: Vegan Chocolate Graham Crackers
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 1½ cups whole wheat flour
- 2 tablespoons Dutch-processed cocoa powder(like Hershey’s Special Dark)
- ½ teaspoon baking soda
- ½ teaspoon salt
- Preheat your oven to 350°F. Prepare 2 large cookie sheets by oiling or covering with parchment paper.
- Mix all the dry ingredients in a medium-sized mixing bowl. Add the wet ingredients to the dry ingredients and cut in with a pastry cutter or 2 forks. Use your hands to make a ball. If the dough is too crumbly, add another tablespoon of nondairy milk and try again.
- Roll out ¼ of the dough at a time on a floured work surface into a medium thickness. Use bat and cat cookie cutters to cut out shapes and gently place them on the baking sheet.
- Repeat until all the dough is used. If you use medium-sized cookie cutters, these will need to bake for about 10 minutes. The cookies will be crunchy.