Chef Doug’s Halloween Sweet Treats

Small baking sheet lined with parchment · Blender · Food processor · Freezer

Ingredients

Sauce

• 1/2 cup melted coconut oil
• 1/2 cup raw agave nectar
• 2 tbsp cold water
• 1 cup raw cacao powder
• 1 tsp organic peppermint oil

Crunchy stuff

• 1 cup shredded coconut, divided
• 1/2 cup sunflower seeds
• 2 tbsp mulberries
• 2 tbsp goji berries
• 1 tsp chia seeds
• 1/2 tsp vanilla powder
• 1/8 tsp fine sea salt

Method

1. Sauce: In a blender, combine coconut oil, agave, water and peppermint oil and blend on high until smooth. Add cacao powder and blend until smooth and shiny; you may need to stop the machine once and scrape down the sides with a rubber spatula. Transfer to a deep mixing bowl and set aside.
2. Crunchy stuff: In a food processor fitted with the metal blade, process 1/2 cup of the coconut, the sunflower seeds, mulberries, goji berries, chia seeds, vanilla and salt until broken down and no large pieces remain. Add to the bowl with the chocolate sauce along with the remaining 1/2 cup shredded coconut, and stir until everything is well coated.
3. To assemble: Using two spoons, drop pieces about 1 tbsp in size onto the prepared baking sheet. Freeze for 1 hour, then break into clusters. Keep them in the freezer or fridge until it’s time to serve.

Makes about 8 portions · Food processor · Fridge

Ingredients

Brownie

• 4 cups walnuts (see tip, below)
• 3/4 cup raw cacao powder
• 1/2 tsp ground vanilla beans
• Pinch fine sea salt
• 3/4 cup agave nectar

Raw coconut butter vanilla frosting (makes 4 cups; you’ll use about 1 cup)

• 3 cups coconut butter
• 1 cup raw agave nectar
• 2 tsp vanilla beans
• 3/4 cup water

Method

1. Frosting: In a food processor fitted with the metal blade, process coconut butter, agave, vanilla and water until smooth and creamy. Set aside 1 cup for the brownies; the rest keeps covered in the fridge for up to 2 weeks and makes a wonderful sweet dip.
2. Brownie: In the (rinsed) food processor, add walnuts, cacao, vanilla and salt and process until the walnuts are broken down and flour-like in consistency.
3. With the machine running, drizzle the agave through the feed tube until the walnuts begin to stick together and form a “dough.”
4. Press the dough into your pan and smooth it out with a rubber spatula. Top with 1 cup of the frosting and spread evenly. Refrigerate 15 to 20 minutes, or overnight, to set. Serve, or refrigerate for up to 2 weeks.

Makes about 8 portions · Shallow pan · Freezer

Ingredients

• 3 cups almond butter
• 1 cup raw agave nectar
• 3/4 cup melted coconut oil
• 2 tbsp cacao nibs

Method

1. In a deep mixing bowl, stir all of the ingredients together until well incorporated, making sure there are no lumps.
2. Pour into a shallow pan and freeze for 1 hour, or until set.
3. Remove from the freezer and let sit at room temperature for 20 to 30 minutes, or until soft enough to cut. Slice into small squares.

Makes about 4 portions · Large mixing bowl · Whisk

Ingredients

• 3/4 cup chia seeds (see tip, below)
• 3 cups non-dairy milk (see tip, below)
• 2 tbsp raw cacao powder
• 1-1/2 tbsp raw agave nectar
• 1/4 tsp ground vanilla beans

Method

1. In a large mixing bowl, combine chia seeds, non-dairy milk, cacao powder, agave nectar and vanilla. Whisk until well combined and no lumps remain; use a rubber spatula to press any lumps against the side of the bowl to break them up.
2. Cover and set aside for 10 to 15 minutes so the chia can swell and absorb the liquid. Serve immediately, or cover and refrigerate in an airtight container for up to 3 days.

Makes 4 to 6 portions · Food processor

Ingredients

• 1 block firm silken tofu
• 3/4 cup raw cacao powder (see tip, below)
• 1/2 cup agave nectar (see tip, below)
• 1/8 tsp ground vanilla beans
• Pinch fine sea salt

Method

1. In a food processor fitted with the metal blade, process tofu, cacao powder, agave nectar, vanilla and salt until smooth. Stop the machine and scrape down the sides with a rubber spatula as needed. Serve immediately, or cover and refrigerate for up to 2 weeks.

Makes about 6 to 8 portions · Blender

Ingredients

• 3/4 cup raw agave nectar
• 3/4 cup raw cacao powder
• 1/2 cup melted coconut oil (see tip, below)
• 1/4 cup cool water

Method

1. In a blender, combine agave, cacao, coconut oil and water. Blend at high speed until smooth. Serve immediately, or store covered at room temperature for up to 7 days.

Makes 2 cups, about 8 portions · Blender · Soak the dates 1 hour

Ingredients

• 1 cup soaked pitted chopped medjool dates (soak 1 cup dates in warm water for 1 hour, then drain)
• 1/2 cup raw agave nectar
• 1 tsp ground cinnamon
• 1/4 tsp ground vanilla beans
• Pinch fine sea salt

Method

1. In a blender, combine dates, agave nectar, cinnamon, vanilla and salt. Blend until completely smooth. Transfer to an airtight container and refrigerate for up to 7 days.

Makes about 8 portions · Oven 400°F · Baking tray lined with parchment

Ingredients

• 2 cups walnuts
• 1/4 cup raw agave nectar
• Pinch fine sea salt
• Pinch ground vanilla beans

Method

1. In a bowl, toss walnuts with agave, salt and vanilla until well combined. Spread on the prepared baking sheet and bake in the preheated oven for 6 to 7 minutes, or until fragrant and beginning to brown.
2. Remove from the oven and let cool until easy to handle, about 10 minutes. Serve, or store in an airtight container at room temperature for up to 1 month.

Makes 4 to 5 cookies · Food processor · Fridge

Ingredients

• 1 cup raw cashews
• 1/4 cup whole raw almonds
• 1 tbsp ground cinnamon
• 1/2 cup goji berries
• 1/2 cup chopped banana
• 1/2 cup melted coconut oil
• 1/4 cup raw agave nectar
• 2 tsp vanilla extract

Method

1. In a food processor fitted with the metal blade, process cashews, almonds, cinnamon and goji berries until crumbly but not smooth. Add banana, coconut oil, agave and vanilla and pulse just until the mixture comes together.
2. Using a 1/4-cup measure, drop 4 to 5 portions onto a baking sheet lined with parchment paper. Refrigerate for 1 to 2 hours, or until set. Serve, or refrigerate for up to 2 days.