Vegan treats for Halloween: two easy recipes to try

Want some sweetness for Halloween? ID gives you two recipes vegans nestled on Instagram. Among the nuggets of the web, we find the culinary blogger Perle en sucre (@perlenesucre). Since 2017, this influencer has only offered 100% plant-based recipes that she compiled in her latest book. The taste of childhoodpublished by La Plage.

The ghost cakes of Perle en sucre

For Halloween, she suggests making little ghosts mélo-cakes. They are composed of a savory biscuit base, an Italian meringue with aquafaba lightly set with agar agar and a fine chocolate shell.

To make the savory biscuit, you will need for about thirty ghosts: 75g of margarine, 150g of T55 flour, 25g of powdered almonds, a pinch of salt and 27ml of vegetable milk cold.

“In a container, mix the flour, icing sugar, ground almonds and salt. Add the margarine cut into pieces then mix the whole thing with your fingertips until you obtain a sandy dough”, indicates Pearl in sugar, before adding: “then add the milk and mix to form a homogeneous ball of dough. .”

Then, simply roll out the dough between two sheets of parchment paper, then place the rolled out dough on a baking sheet and refrigerate for at least an hour. After taking the dough out of the fridge, she recommends cutting out shortbread using a cookie cutter about 4 cm in diameter.

“Then place them on a baking sheet lined with silpat or baking paper, spacing them apart. Preheat the oven to 180°C and during this time, place the sheet of cookies in the refrigerator”, continues Pearl in sugar. Last step: bake for about 10 to 15 minutes, then place the cookies on a wire rack until completely cooled.

The full recipe is available here.

Marie Laforêt’s pumpkin shortbread

For her part, the vegan culinary author Marie Laforêt (@marielaforetvegan) has imagined several delicacies for Halloween, especially pumpkin shortbread. For about 20 shortbread cookies, you need 450 g of wheat flour, 250 g of golden cane sugar, 1/2 tsp of ground cinnamon, 1/4 tsp of salt, 130 ml of vegetable oil, 100 g of cooked pumpkin, 90 ml of soy drink, spelled and hazelnut 100 g of dark pastry chocolate.

Once the ingredients have been purchased, you will need a bowl to mix the flour, sugar, cinnamon and salt. “Add the oil and mix with your fingertips to sand. Mix the cooked pumpkin with the soy drink, spelled and hazelnut, and add to the salad bowl”, says Marie Laforêt on her blog. After having carried out these different operations, it will be necessary to knead to form two balls of dough. Then, film, and let rest in the fridge for thirty minutes.

Next steps: Roll out the dough with a rolling pin, cut out the pumpkin shapes with a cookie cutter or a knife, and bake the shortbread cookies for about 10 minutes at 180°C, on a baking tray lined with baking paper. Last tip delivered by Marie Laforêt: “Cool the biscuits on a grid, melt the dark chocolate in a bain-marie and with the help of toothpicks or fine brushes dipped in the melted chocolate.”

Other special Halloween recipes are to be found here.