Ready for some scary-good Halloween dessert recipes that'll satisfy all your late-night cravings? These 8 Instagram-worthy options are just that! (And, better yet, they help boost your collagen intake!)
From chocolate-candy bark to flavorful pumpkin gummies, caramel apples and more, when it comes to Halloween dessert recipes, these ones are sure to please all the ghouls and gals you know. Scroll on for the full recipe tutorials below.
1. CAKE POPS
Yields 12 cake pops
Filling Ingredients:
- 1 C oat flour
- 4 scoopsVital Proteins® Chocolate Collagen Peptides
- ¼ cocoa
- ¾ C coconut sugar
- 1 t baking powder
- ½ t baking soda
- ¼ t salt
- ½ t instant coffee
- 1 egg
- ¼ C refined coconut oil
- ¼ C unsweetened almond milk
Toppings:
- ½ C white chocolate
- Sprinkles
Directions:
- Preheat the oven to 350°F.
- Mix all dry ingredients in a medium sized mixing bowl (besides the white chocolate and sprinkles).
- Add the wet ingredients to the bowl and mix until well combined.
- Bake the cake mix in a greased loaf pan for 30 minutes.
- Remove the cake from the oven and let it cool for 20 minutes.
- Once relatively cool, mix up the baked cake until it forms a sticky, brownie-like texture.
- Roll the cake mix into 12 spheres, placing each on a piece of parchment paper.
- Place a cake pop stick into each sphere and refrigerate for 1 hour.
- Melt the white chocolate, adding ½ teaspoon of coconut oil to thin if desired.
- Dip each cake pop into the white chocolate and decorate as desired.
- Refrigerate for 1 hour & enjoy!
2. halloween candy bark
Ingredients:
- 2 C dark chocolate
- 2 T coconut oil
- 2 scoopsVital Proteins® Original Collagen Peptides
- ¼ C pumpkin seeds
- ¼ C chocolate candy
- ¼ C candy corn
- 2 T shredded coconut flakes
- 2 T coconut butter
Directions:
- In a small saucepan heat up the coconut oil and chocolate on low heat. Mix together until melted. Once completely melted, add in the Collagen Peptides and stir until combined.
- Line a small baking sheet with parchment paper and pour melted chocolate over the sheet.
- With a spatula, even the mixture across the sheet until evenly distributed.
- Sprinkle pumpkin seeds, chocolate candy pieces, candy corn and coconut flakes on top. Drizzle the melted coconut butter on top and place in the fridge for up to 1 hour.
- Remove from fridge and enjoy!
3. pumpkin collagen gummies
Ingredients
- ¾ C orange juice
- ¾ C carrot juice
- 3 T honey
- ½ t ginger
- ¼ C almond milk or coconut milk
- Squirt of lemon juice
- 4 scoops Vital Proteins® Beef Gelatin
Directions
- Mix all the ingredients into a saucepan until smooth. (Don't let them boil!)
- Pour into the molds and refrigerate for 3 hours.
- Once firm, remove from molds and store in an air-tight container in the refrigerator for up to 5 days.
4. charcoal caramel apples
Ingredients:
- 2 C full-fat coconut milk
- 1 C maple syrup (or raw honey)
- 3 t pure vanilla extract
- 2 T coconut oil
- 2 scoopsVital Proteins® Original Collagen Peptides
- 1 t activated charcoal
- 4-6 granny smith apples
Directions:
- In a medium saucepan, bring coconut milk and maple syrup to a boil over medium-high heat stirring frequently.
- Reduce to a simmer once its reached boiling and stir in Collagen Peptides. Continue stirring until sauce reaches your desired consistency.
- Add more coconut milk if you want to thin it out. Remove from heat, stir in coconut oil, vanilla and activated charcoal until fully incorporated.
- Line a baking sheet with wax paper.
- Dip apples into caramel until fully submerged, place onto wax paper and chill in refrigerator or serve immediately!
5. halloween witch hat cookies
Yields 20-30 cookies
Ingredients:
- 1/4 C coconut oil
- 1/3 C raw honey
- 1 t vanilla extract
- 1 eggs (room temperature)
- 2 C almond flour (sifted)
- 1/3 C coconut flour (sifted)
- 2 scoopsVital Proteins® Original Collagen Peptides
- 1/4 t baking soda
- 1/4 t sea salt
- 1 t cinnamon
- 1/4 C arrowroot powder (for rolling)
Note: Icing & Sprinkles can be homemade or bought from the store. Witch hat cookie cutter purchased online.
Directions:
- Line baking sheets with parchment paper and preheat oven to 350°.
- In a bowl, combine the almond flour, coconut flour,Collagen Peptides, baking soda, cinnamon and salt.
- In separate bowl, cream together the raw honey and coconut oil. You may use a hand mixer to allow it too smooth.
- Add in the egg and vanilla and mix together with the creamed honey and coconut oil.
- Once combined, slowly add in the dry ingredients and mix until cookie dough forms.
- Form a ball and let it chill for a minimum of 1 hour.
- Sprinkle the dough with arrowroot powder and roll the dough between two parchment papers. Roll it flat into a thin sheet and sprinkle more arrowroot powder on top.
- Cut the cookie dough into witch hats and add them to the baking sheet.
- Bake the cookies for 5-6 minutes and remove from the oven.
- Let them cool on cooling rack, decorate with icing and enjoy!
6. pumpkin fudge
Yields around 16 servings
Ingredients:
- ½ C coconut oil
- ¾ C creamy cashew butter
- ¼ C organic pumpkin purée
- ⅓ C maple syrup
- 2 t cinnamon
- 2 scoopsVital Proteins Collagen Creamer® in Vanilla
- 2 t vanilla extract
- ⅛ t salt
Directions
- Prepare a plastic Tupperware or baking pan by lining it with parchment paper. You can also use silicone molds.
- Heat up the coconut oil so it is melted and pour it into a food processor along with the rest of the ingredients, and mix.
- Pour the fudge mixture and spread it evenly with a rubber spatula.
- Place the fudge in the fridge to harden for 3-4 hours or overnight.
- Remove from the fridge and slice into the desired size. Enjoy!
7. spiced apple gummies
Yields about 36 gummies
Ingredients:
- 4 large ripe apples
- 2 T maple syrup
- 1 t pumpkin pie spice
- Large pinch of sea salt
- 4 scoopsVital Proteins® Beef Gelatin
Directions:
- Run the apples through a juicer. You should end up with about 2 cups of juice. (Note: if you don’t have a juicer, blend the apples together and press them through a fine sieve.)
- Pour the apple juice into a sauce pan and stir in the maple syrup, pumpkin pie spice, and sea salt. Stir in theBeef Gelatinand allow the mix to rest for 3 minutes.
- Turn the heat on to medium-low and stir the juice continuously until the gelatin has melted.
- Pour the juice into silicone molds or a large rectangular pan.
- Refrigerate for 1 hour, or until the gummies have solidified.
- Store extras in a sealed container in the refrigerator for up to a week.
8. pumpkin cheesecake truffles
Yields 20 truffles
Ingredients:
- 1 C dairy-free cream cheese
- 4 gluten-free cinnamon graham crackers
- 2 T maple syrup
- 2 t pumpkin spice
- 2 scoopsVital Proteins Collagen Creamer® in Vanilla
- Chocolate chips (for toppings)
Directions:
- Crunch the graham crackers in a bowl by hand or by simply using a food processor.
- Add the remaining ingredients, besides the chocolate chips.
- Mix the batter thoroughly.
- Spoon the batter into balls using a tablespoon and place in a container lined with parchment paper.
- Freeze for 15 minutes.
- Mold the balls using your hands to ensure they are in a round shape.
- Melt chocolate chips, stirring until smooth.
- Using a spoon, coat each ball in the chocolate and place back on the parchment paper.
- Place back in the freezer and enjoy whenever you need a sweet treat!
