A Vegan Halloween!!!Halloween is known for sweets and baking and yummy yummy desserts – FOR VEGANS TOO!!! Don’t think you can’t enjoy some of the same spooktacular treats non-vegans bake and eat, because you CAN! These graveyard pots were something I used to make often on Halloween in my pre-vegan days and 2.5 years of being Vegan I decided to try them again..except Veganized! Let me just say…HOLY COW! These were SO DAMN GOOD! My brother in law (who I must say, is an avid “I can taste the difference”) licked the cup clean and wanted more!
The best part about this recipe is that there is NO added refined sugar or any added oil so it’s so much healthier than any store bought or overly processed sweets. It also makes a fun activity for the kiddos to join in on too!
Let’s talk layers..The first layer is the chocolate mousse, which is the easiest 4 ingredient mousse you’ll ever make.. YES, only 4 INGREDIENTS!!! It really doesn’t get any easier than that. On top of the mousse, we add our dirt, which is just crumbled up vegan brownies (check out the recipe here), the final layer is the tombstone, which is a 5 ingredient peanut butter cookie. This all looks like a lot, but the recipes are so easy and quick that it ends up being a really simple recipe 🙂
Homemade Parmesan Cheese- YES PLEASE!!I topped my ziti off with my homemade parmesan cheese, which is totally optional, but it adds that nice crusty texture. You can also use store bought vegan mozzarella if you prefer that instead.
Vegan Chocolate Graveyard Pots
- Peanut Butter Cookies:
- 1/2 cup creamy peanut butter
- 1 cup almond flour
- 1/4 cup agave nectar or maple syrup
- 1 tsp vanilla extract
- 3/4 tsp baking soda
- For the chocolate mousse:
- 1/2 cup vegan chocolate chips - melted
- 12 oz silken tofu (Firm or Extra Firm)
- 1/2 cup pitted dates
- 1 tsp vanilla extract
- Vegan Brownies
(if you are using my brownie recipe, be sure to make those ahead of time and let them cool down completely prior to using)
Preheat oven to 350º F
In a bowl, add the peanut butter, almond flour, agave, vanilla extract, and baking soda - mix well until a soft (almost gooey) dough forms
Take a fork and gently press down on each ball to flatten (this will help the cookie get its shape)
Bake in the oven 8-10 minutes
Let them cool down on a cooling rack completely -it's very important to let them cool down at least 30 minutes before using them in the final assembly (this will help the cookies crisp up after they come out from the oven)
While the cookies are cooling, prepare the mousse.
Melt the vegan chocolate chips and transfer to a high speed blender (I only trust Vitamix) along with the tofu, dates, and vanilla extract. Blend until smooth
Transfer to a bowl and chill in the fridge for 45 minutes
Take a couple of tablespoons of the mousse and transfer to a piping bag (or a baggie with the corner snipped off) - this will help you write out the 'RIP' letters easier on the cookies
To assemble the pots, use a small dessert cup or mini mason jar. Fill it up about 3/4 with the chocolate mousse, then add a generous amount of dirt (crumbled vegan brownies), and take a peanut butter cookie and write out RIP with the piping bag, add it into the cup and secure it in place with more dirt (brownie crumbles) if need be.