During October, we will be showing you how to make raw vegan Halloween treats! This week, these raw, healthy, organic, spooky eyeballs are not a trick, but definitely a treat for some spooky fun with the family! This plant based recipe contains delicious coconut balls. What a way to give you a healthy, vegetarian trick or treat this fall!
Tips for Preparing Coconut Oil
Also, we recommend buying an organic, extra-virgin, cold-pressed, unrefined coconut oil to use in this recipe and others. It is solid at room temperature, so to use it as a liquid, you will need to gently heat this at a temperature no more than 118°F. To do this, simply turn your stove eye on, let it get hot, then turn it off. Then, set your coconut oil onto the warm eye in a metal pot or container and watch it melt. Use it soon before it turns solid again. Do not let it boil, since we want the oil to retain its healthy enzymes to aid in digestion. Heating above 118°F will kill those precious enzymes for these raw vegan Halloween treats.
Raw Vegan Spooky Eyeballs for HalloweenCourse: DessertCuisine: AmericanDifficulty: Easy
These raw, healthy, organic, spooky eyeballs are not a trick, but definitely a treat for some spooky October fun with the family! This plant based recipe contains delicious coconut balls to give you a healthy, vegetarian trick or treat this fall!
- Spooky Eyeballs
1 cup almond meal
1-1/4 cup unsweetened shredded coconut
1/4 cup coconut oil
1 tbsp coconut nectar (or other healthy liquid sweetener)
1/4 cup filtered water
- Strawberry purée
1 cup strawberries
1 tsp soaked chia seeds
Optional: beet juice or powder for a deeper red
- Place eyeball ingredients into a food processor fitted with the S blade and process until ingredients form a sticky ball.
- Pour the mixture into a small bowl and place in fridge for about 30 minutes (or until firm).
- Remove from fridge and form mixture into small balls.
- Add blueberries, cacao nibs, or chocolate chips for pupils.
- Use strawberry purée to paint on red lines for bloodshot look.
- Keep refrigerated.
© 2019 – 2020, Joann Loy. All rights reserved.