halloween treats - Pure Sprinkles

Easy Halloween Mummy Bites {gluten-free, dairy-free, vegan}

Priscilla Sekaran — Sun, 29 Oct 2023 19:33:00 +0000

Happy Halloween, my lovely friends!
These Easy Halloween Mummy Bites are a spooktacular treat! This no-bake recipe uses simple pantry staples to create a snack that’s not only frightfully adorable but also packs a healthy twist. These treats are the ultimate ghoulish goodies to savour this Halloween. Bonus: they’re gluten-free, dairy-free, and totally vegan!

I’m going to let you in on something: I absolutely love making no-bake recipes! There’s something incredibly satisfying about creating a sweet treat recipe that you can whip up on a whim when you’re craving something sweet. Especially when you use natural, wholesome ingredients that are good for your health and well-being. That’s what Pure Sprinkles is about after all :).

I wanted to experiment with new ingredients while keeping things super easy because Halloween is a time for spooky movies, costumes, and fun, not spending hours in the kitchen. So, here’s a quick and simple, no-bake recipe to enjoy this Halloween season.

For this year’s Halloween recipe, I decided to give my little creations a costume – yes, you heard it right! A costume made of velvety white ‘chocolate’ wrapped around airy brown rice crispies, creamy cashew butter, and a spoonful of coconut oil. Sweetened naturally with maple syrup and a hint of vanilla. The result? Adorable mummy bites! They’re frighteningly cute, aren’t they? I just couldn’t resist.

I also opted for using cashew butter instead of marshmallows to give them a fun healthy twist, that adds a lot of depth of flavour and a beautiful contrast in textures as well.

I’m also super excited to use Camino’s new Vegan White Baking Chips! I have been waiting for the perfect recipe to use them so I can show off these beauties!

So what’s to love about these Easy Halloween Mummy Bites?

• Loads of fun to make (especially with little kids)

• No bake recipe (that can be made ahead of time)

• Vegan friendly • Gluten-free • Dairy-free

• They’re super adorable

• No refined sugar or additives

And while I usually say that decorating is optional, in this case, it’s a must. It’s how we bring these cute mummies to life – well, figuratively speaking. But trust me, the effort is totally worth it. Not only do these treats taste AMAZING, but they’re also a blast to make. You can even turn it into a no-bake Halloween party with friends and family, and it’s a fantastic way to involve the kids. Who knows, it might become a Halloween tradition! So grab a spooky movie, gather in the kitchen, and whip up these delightful treats. The best part? You can indulge a little, or a lot, guilt-free. Enjoy!

Sprinkles recipe fun facts:

• WHITE BAKING CHIPS – are made with cane sugar making a healthier alternative to traditional white chocolate and are also dairy-free, gluten-free and vegan.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well.
• BROWN RICE CRISPIES – are low in calories and provide a source of fibre, vitamins, and minerals while promoting digestive health and weight management.

Let’s get into the Halloween spirit, and make some spooktacular Easy Halloween Mummy Bites!

Easy Halloween Mummy Bites

Enjoy a spooktacular treat with these Easy Halloween Mummy Bites, a no-bake recipe using pantry staples that are both frightfully cute and healthy, making it perfect for a ghoulishly good Halloween! Plus, they're gluten-free, dairy-free, and vegan-friendly.

Author Priscilla Sekaran

Ingredients

INGREDIENTS

1 cup puffed brown rice crispies (puffed white rice or puffed quinoa will also work)
½ cup cashew butter* (or any other nut butter or seed butter of choice)
2-3 tbsp maple syrup (or honey for non-vegan version)
2-3 tsp melted coconut oil
1 tsp vanilla extract (optional)
pinch of sea salt

White Baking Chips Coating

1¼ cup dairy-free white baking chips** (adjust to your liking)
1 tsp coconut oil

Decorating

candied eyes (or large black sprinkles)

Equipment

large bowl
small-medium stainless steel bowl (or heatproof glass bowl)
small saucepan
silicone spatula (large metal spoon)
measuring cups and spoons
parchment paper
baking tray (that will fit into your freezer)
oven mitts
ziplock bags (optional)

Instructions

Making Easy Mummy Bites

Get a baking tray and line it with parchment paper. Set it aside.
In a large bowl, mix together maple syrup, cashew butter, vanilla extract, and melted coconut oil until you achieve a creamy, smooth consistency, and the cashew butter has slightly thinned down.
Slowly add the puffed brown rice crispies, gently folding them into the mixture until everything is well combined. Feel free to add more rice crispies if you desire extra crunch.
Now, it's time to roll the mixture into bite-sized balls of yumminess. Take 1 tablespoon of the mixture and roll it in the palm of your hands, then place it on the lined baking tray. Repeat this process until you've used up all the mixture.
TIP: Keep a small bowl of warm water nearby while rolling the balls to prevent your hands and fingers from getting too sticky from the mixture.
Now, place the tray in the freezer to set for 15-20 minutes or until it hardens.
NOTE: You could try coating the balls with the melted white baking chips immediately, but there's a chance they may fall apart. To prevent this from happening, it's best to place them in the freezer.

White Baking Chips Coating

Melt the white baking chips using the double boiler method or in the microwave. For the full steps of the double boiler method, please refer to my recipe here, where I provide a detailed process. Once the white baking chips have melted down to a nice, smooth consistency, set aside. Also, reserve a ¼ cup in a separate bowl to use for decorating later.
Remove the brown rice crispies balls from the freezer and allow them to rest at room temperature for 5 minutes.
For the coating: Gently place each ball one at a time into the melted white baking chips. Move them around and spoon the mixture over the balls until it's fully covered. Carefully take them out and place them back on the lined baking tray. Repeat these steps until all balls are coated with the melted white baking chips.
Set them back in the freezer for another 15 minutes or in the fridge for 30 minutes, or until they are set.

Decorating

Now for the best part – decorating time! Remove the balls from the freezer and retrieve the melted white baking chips we set aside earlier. If it has hardened for any reason, simply place it back on the double boiler for a few minutes or in the microwave (using a heat-safe bowl).
It's time to unleash your inner Picasso and create these ghoulish Halloween treats. Use a spoon to drizzle the melted white baking chips over the balls until they resemble mummy-wrapped cloth. Alternatively, you can create your own piping bag with a Ziploc bag and drizzle the mixture that way. Be forewarned, it can get a little messy, but it's all part of the experience!
Dip the candied eyes into a bit of the melted white baking chips and place them onto the balls. Your cute little Halloween Mummy Bites have now come to life! (again figuratively speaking, lol)
Once you're finished, place them back in the freezer or fridge one last time to set another 15 minutes in the freezer or in the fridge for 30 minutes. Once set, they are ready to be eaten, enjoy!

Notes

Yields 12-13 Easy Halloween Mummy Balls

* I chose Nuts to You Nut Butter Cashew Butter because I really like its flavour and consistency, but you can use any nut butter of your choice. If you have nut allergies, no worries, just use seed butter as a substitute.

** I used Camino's Vegan White Baking Chips because they are my personal favourite, and absolutely love Camino's products! But feel free to use whatever you prefer.

STORAGE: Store in the fridge for up to a week in an airtight container or tin. You can also store them in the freezer for up to 1-2 months in an airtight container, but that is if they last that long.

NOTE: Sometimes, the melted white baking chips may start to thicken if too much time has passed, but don't worry. Simply place the bowl back on the double boiler, or melt it down again in the microwave.

SUGGESTION: If you'd like a thicker coating of the melted white baking chips, simply melt more baking chips and apply a second coating before decorating! Then, you're good to go.

WANT MORE? Just double the recipe, and you'll have even more Yummy Mummy Bites to enjoy!

Enjoy!

The post Easy Halloween Mummy Bites {gluten-free, dairy-free, vegan} first appeared on Pure Sprinkles.

Easy Vegan Caramel Sauce {gluten-free, dairy-free, refined sugar-free}

Priscilla Sekaran — Mon, 31 Oct 2022 14:55:00 +0000

This Easy Vegan Caramel Sauce is a show-stopper! With only 4 all-natural ingredients, it takes just 10 minutes to whip up this luscious, dairy-free, gluten-free, paleo, and refined sugar-free sauce! It’s super versatile to use on various sweet treats and elevates them to next-level decadence!

I have always loved caramel sauce. The creamy, velvety texture is just so heavenly. I love how it appears so simple yet has such a complex flavour that can transform your treats into something extra special without much effort.

When I changed my diet years ago and had to forgo dairy, it was challenging not being able to have caramel sauce anymore. However, I was determined to create my own dairy-free version, and let me tell you, it was no easy feat. I experimented for quite some time and tried various iterations until this sauce was finally born, and oh my, was it worth the wait! It is caramel-y perfection, and I promise you will not miss traditional caramel sauce one bit once you try this! It’s just as good, if not better!

So what’s to love about this Easy Vegan Caramel Sauce?

• Quick and easy to make

• Rich, creamy, and decadent

• Gluten-free • Refined sugar-free

• Dairy-free • Vegan • Paleo

• Naturally sweetened with maple syrup and coconut sugar

• Countless ways to use it to create different sweet treats

Aside from being delicious, the beauty of this caramel sauce is it uses just 4 all-natural ingredients. The richness of coconut cream lends itself beautifully in creating a smooth, creamy textured sauce and replaces the loads of heavy cream and butter that you’d find in traditional caramel. I love the combination of maple syrup and coconut sugar as it balances out the sometimes bold taste of coconut sugar alone. The maple syrup also enhances the sweet, caramelized notes and plays nicely with both the vanilla and coconut cream for a harmonious depth of flavour.

The best part of this Easy Vegan Caramel Sauce is its easy use in so many treats! Though this recipe is magical all year round, I thought Halloween would be the perfect time to share this versatile recipe so you can use it in countless ways for all your spooktacular treats!

5 ways to use this Easy Vegan Caramel Sauce

• CHOCOLATE TREATS: If you’re looking to create homemade chocolate treats to echo childhood classics like caramel chocolate, this sauce will do just the trick!

• POPCORN: Caramel popcorn is a fun snack that gives you salty and sweet! Mix this sauce with freshly popped corn and bake to create your own homemade caramel popcorn!

• FRUIT: No need to bake to enjoy this sauce. Just cut up some of your favourite fruits and dunk them in for a simple and delicious dessert!

• CAKE/CUPCAKES: This sauce is fantastic for taking your cake/cupcakes to the next level! Drizzle on top of your cake/cupcakes or even in the middle as a filling! If you want to take it up another notch, add to your frosting for Caramel Frosting!

• BROWNIES: Dot the batter with the caramel sauce to create some Caramel Brownies, and swirl a little on top for little extra caramel-y goodness!

Sprinkles recipe fun facts:

• COCONUT CREAM – a thicker form of coconut milk that is rich in potassium and a great source of vitamins and minerals.
• COCONUT SUGAR – has a low glycemic index and contains antioxidants, electrolytes, minerals, nitrogen, and vitamin C.
• MAPLE SYRUP – has high anti-inflammatory properties and is packed with antioxidants, vitamins, and minerals.

Wishing you a Happy Halloween, lovelies! Hope you enjoy this sauce as much as I do!

Let’s take your sweet treats to the next level and make some luscious, Easy Vegan Caramel Sauce!

Easy Vegan Caramel Sauce

This Easy Vegan Caramel Sauce is truly magical. With only 4 all-natural ingredients, it takes just 10 minutes to whip up this luscious sauce! It's super versatile to use on various sweet treats and elevates them to next-level decadence!

Author Priscilla Sekaran

Ingredients

1 cup coconut cream (or full-fat coconut milk*)
½ cup coconut sugar (or any other refined sugar-free sweetener)
2-3 tbsp maple syrup (or any other refined sugar-free sweetener)
½ tsp vanilla extract
pinch of sea salt (optional)
small knob of vegan butter (optional)

Equipment

small saucepan (or small pot)
silicone spatula (or whisk)
measuring cups and spoons

Instructions

Easy Vegan Caramel Sauce

Add coconut sugar and maple syrup into a small saucepan or pot on medium-low heat. Mix until it dissolves, 3-4 minutes.
Once the mixture starts to bubble, gently add in the coconut cream until it dissolves completely and is well combined.
Bring the heat to medium until the mixture bubbles, on a steady gentle simmer. If you see it begin to bubble rapidly, lower the heat. Keep a close eye on it and constantly stir it to prevent burning. Be patient and loving with it. It takes some time, but it’s totally worth it!
After 10 minutes, the sauce should have thickened yet still light and runny. Remove from the heat, add in the vanilla extract and give it one final mix. Your sauce is now ready to enjoy in countless ways, woohoo! You can enjoy the sauce straight away or let it cool down and let it thicken more. Feel free to have a spoonful of the sauce (just for taste test purposes, of course )
If you want a thicker caramel sauce similar to dulce de leche, continue cooking for another 5 minutes or until you reach your desired consistency. You will notice the texture change dramatically to a dark, amber coloured, thick and luscious sauce! As previously mentioned, it will thicken more after it cools, so please keep that in mind.

Notes

NOTE: This caramel sauce is super versatile, drizzled on top of cupcakes, cookies, and cakes, and as a filling in chocolate treats! The possibilities are endless!

IMPORTANT NOTE: *I highly recommend full-fat coconut cream for this recipe. I tested this recipe with coconut cream and coconut milk and found coconut cream works best. It doesn't separate when you cook it down and creates a beautiful, velvety texture. You can use full-fat coconut milk if you can't find coconut cream. Just place it in the fridge and use the thick, creamy part on top. Be sure it's full-fat, though, as you need the fat content to make the caramel.

Also, I used Cha’s Organics Coconut Cream as they have amazing coconut products, and that’s the one I personally love to use but feel free to use whichever one you like.

STORAGE: Place in a glass jar for up to 3 days. Coconut milk and coconut cream have a short storage life, so it is best to consume them within a few days. However, judging by how tasty this sauce is, it’s a safe bet you will have next to none left!

ALTERNATIVE: If you are a lover of salted caramel, no problem! Just sprinkle a little coarse sea salt on top, and you've got yourself some creamy salted caramel.

The post Easy Vegan Caramel Sauce {gluten-free, dairy-free, refined sugar-free} first appeared on Pure Sprinkles.