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! 

Enjoy!

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

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!

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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

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.

Happy Halloween!

This recipe promises no tricks, just an absolute treat! It is easy to make with just a few ingredients and is perfect for little kiddies and all us kids at heart. They are not loaded with refined sugar and additives, so go ahead have an extra piece or two. Trust me, you will want to ;).

It’s been some time since I last posted, but I wanted to come back with something special, my first Halloween recipe. I decided to go with my all-time favourite Halloween treat – chocolate bars!

I’ve done a couple of chocolate recipes to date but not one with any crunch. I’ve always enjoyed chocolate bars with a bit of a bite and wanted to find a way to recreate that same texture without cookie wafers or nuts and came up with this recipe. A chocolate bar packed with little airy brown rice crispies enveloped in velvety chocolate—bliss.

I have always been a sucker for Halloween treats and find this time of year gives us the perfect excuse to indulge a little. It also brings back fond memories of trick or treating. Dressing up in costumes, running around the neighborhood plundering as many sweets as possible. Coming home to see the results was like opening a treasure chest full of gold—pure joy. Though those days in my life are gone, the memories will always remain. I wanted to find a new way to keep that fun alive; one such tradition is making these homemade treats.

So what’s to love about these crispy chocolate bars?

• Fun to make and great to activity to do with little kiddies

• Vegan friendly

• Gluten-free

• Dairy-free

• No refined sugar or additives

I love how easy this recipe is to make. Just melt the chocolate, add the crispies, mix and freeze, and boom, you are done! Could it be any easier?! If you decide to go the extra mile to coat and decorate them, it may take a little more time, but well worth it. Plus, chocolate making and decorating is a lot of fun. I certainly don’t profess to be a fancy decorator, but I certainly have a lot of fun with it and is guaranteed to bring out the kid in you. It’s also great way for those of you with little kiddies to get them involved and make it a fun family activity! Also, you can feel good about knowing what is going into it with only a few wholesome ingredients.

Sprinkles recipe fun facts:

• DAIRY-FREE CHOCOLATE CHIPS – are also gluten-free and use cane sugar instead of traditional white sugar.
• COCONUT OIL – has anti-viral, anti-fungal, and antibacterial properties and can also boost energy levels and metabolic rate as well. 
• BROWN RICE CRISPIES – high in fiber and provides fuel for energy with low calories.

So turn on your favourite Halloween movie, roll up your sleeves and let’s make us some chocolate goodies! 

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Crispy Chocolate Bars

These frightfully easy chocolate bars are the perfect treat with just 4 simple ingredients, for Halloween or any time you are craving something sweet!

Author Priscilla Sekaran

Ingredients

Crispy Chocolate Bars

• 1 ½ cups dairy-free semi-sweet chocolate chips* (you could also use a bar of dairy-free chocolate as well)
• 1 tsp coconut oil
• 1 cup brown rice crispies (puffed white rice or puffed quinoa will also work)
• pinch of sea salt

Chocolate Coating (Optional)

• 1-1½ cup dairy-free semi-sweet chocolate chips* (you could also use a bar of dairy-free chocolate as well)
• 1 tsp coconut oil
• pinch of sea salt

Halloween Decorating (Optional)

• ½ cup powdered sugar (refined sugar-free)
• 1-2 tsp almond milk (or any dairy-free milk of your choice)
• a handful of dairy-free semi-sweet chocolate chips

Equipment

• small-medium stainless steel bowl (or heatproof glass bowl)
• small saucepan
• silicone spatula (large metal spoon)
• measuring cups and spoons
• metal spoons
• parchment paper
• baking tray
• oven mitts
• ziplock bags

Instructions

CHOCOLATE MAKING

Melting the Chocolate (Double Boiler)

• Get a baking tray (that will fit into your freezer) and line with parchment paper, set aside.
• Fill your saucepan with 1-2 inches of water and place it on the stove. Place the stainless steel bowl on top of the saucepan — the two should sit tightly together. You don't want a gap, as heat will escape. You also want to make sure the bowl does not touch the water, as it may burn the chocolate. Turn up the heat to high.
• Once you hear the water start to boil, add the coconut oil.
• After the oil is melted down (after 1-2 minutes) add the chocolate chips. Stir the chocolate constantly with your silicone spatula or spoon to help melt the chocolate. Then add in pinch of sea salt.
• Once you see the chocolate starting to melt down to a liquid consistency, cut the heat and remove it from the double boiler. It's fine if it's not all melted down, the residual heat from the bowl will help melt it all down. Once melted down, the chocolate should be a nice liquid-syrup consistency with a nice glossy sheen that slowly drips off your spatula or spoon. Let it cool down for 2-3 minutes. Remove ¼ cup of the chocolate in a separate bowl and set aside.

CRISPY CHOCOLATE BARS

• Slowly add the brown rice crispies into the melted chocolate bowl and fold in gently until everything is well incorporated and all crispies are covered with chocolate.
• Transfer the mixture onto the baking tray with parchment paper and press down on the tray with a spoon or spatula to bring everything together and press the edges to form a rectangle or square.
• Add the reserved melted chocolate over the mixture and use the back of your spoon or spatula to smooth over the mixture. This will help fill all the nooks and crannies with chocolate and ensure the mixture stays together, and doesn't crumble. Once you are done, place the tray in the freezer for 20-30 minutes.
• NOTE: When I created these bars, I personally liked that the pieces were not uniform and each one was a different size and shape. However, if you prefer them to be more uniform, you can just score the bars with a knife to the desired shape and size you want before placing them in the freezer.
• After they are set, remove them from the freezer and let them rest at room temperature for 10 minutes. Then with a knife gently press into the block to break up the pieces. As you press down they will naturally break off into pieces. Alternatively, if you scored them before placing them in the freezer you will have your uniform pieces. You now have some yummy crispy chocolate bars, ready to enjoy! However if you want to take them a step further to give them a real store-bought chocolate bar feel, continue on for the next steps.

CHOCOLATE COATING (OPTIONAL)

• Repeat the steps of the chocolate melting process. Once the chocolate has melted and has cooled down for 2-3 minutes (We don't have it too hot, as it may melt the frozen chocolate bar pieces) gently place each bar piece one at a time into the melted chocolate. Move them around, spoon the chocolate over the piece until all sides are covered. Gently take them out and place them on the baking sheet.
• Repeat until all Crispy Chocolate Bars are coated with the chocolate and place them back in the freezer for 20-30 minutes to set.
• Once everything is set, take them out and leave them at room temperature for about 5 minutes and eat!

DECORATING (OPTIONAL)

• If you want to take these Crispy Chocolate Bars a step further and really get into the festive spirit, here are a few options to try out after coating your crispy chocolate bars:

  • CHOCOLATES: Take the remaining melted chocolate and drizzle on top of the Crispy Chocolate Bars. This will create a nice decorative finish to the bars.

  • SPRINKLES: add fun colourful sprinkles to brighten them up and add a splash of fun

  • NUTS: use some chopped nuts like almonds, walnuts, or pistachios for some added crunch.

  • ICING: create some pretty, dairy-free icing with ½ cup of powdered sugar and 1 tsp of dairy-free milk (white). Add the milk slowly as it is easy to add too much and tricky to adjust after. Add the mixture into a ziplock bag, close and push the mixture to the edge and make a small cut at the corner of the bag. You now have your own do-it-yourself piping bag! (If you have a piping bag you can use that as well). Be sure to practice on the parchment paper as the flow may come out too fast. Now is the fun part go ahead and decorate whatever design you'd like! You can even add some natural food colouring if you want to jazz them up even more.

  Honestly, the possibilities are endless. Just have fun with it and bring out your inner artist!

Notes

* This recipe makes 15 chocolate bar pieces.

** I used Camino Semi-Sweet Chocolate Chips as they are the ones I personally love but feel free to use whatever ones you like.

*** Store in the freezer for a week in an airtight container or tin. Store in the freezer for 1-2 months in an airtight container, but that is if they last that long.

**** I added chocolate chips to create eyes but you could also use candy eyes if you wanted as well.

NOTE: Sometimes the chocolate may start to thicken up if too much time has passed, not to fret. Just place the bowl back on the double boiler, and melt the chocolate down again. 

MELTED CHOCOLATE: You may have some leftover melted chocolate after everything is said and done. You could just eat the rest with the spoon, that is a totally fine option. However, to ensure you use every last drop, I have a suggestion. Heat up a cup of dairy-free milk (or milk of choice) and add the chocolate, mix it up and bring it to a low boil, cut the heat and pour into your favourite mug, you now have yourself a mug of hot chocolate! 

ANOTHER OPTION: Alternatively, when you create the mixture instead of creating a block to make the bars you could just scoop out clusters with a spoon and spread them across the tray if you prefer smaller round bite-size pieces.

Enjoy!

The post Crispy Chocolate Bars {gluten-free, dairy-free, vegan-friendly} first appeared on Pure Sprinkles.