Who else misses candy corn? 🙋‍♀️

You vegans out there know what I mean. Mainstream candy is not vegan and sometimes we miss the little sweet things in life right? There’s no shame in admitting it. Luckily things are moving in the right direction for us vegans in the way of Halloween candy.

I wanted to put some vegan Halloween tips together for my fellow vegans out there, for those who are new to a vegan Halloween, or those who want to maybe make something special for a vegan they know this holiday.

Vegan Halloween Candy at Your Local Health Food Store

Perhaps you feel like handing out candy to those cute costumed kids on Halloween but you don’t want to support the Reeses’ of the world? Handing out vegan candy is a great option, and kids don’t know (or care) about the difference. Plus, it’s kind of fun to give out a healthier option, isn’t it? I always feel so sneaky 😉

I’ve found that vegan Halloween candy is often available at my local health food store. Here in St.George Utah, we have Natural Grocers. You can also buy these on Amazon and for this purpose, I will put the Amazon links for you (although Amazon is not the most sustainable thing we can do this Halloween), but it sure is convenient.

Assorted Vegan Halloween Candy

A great alternative to those mainstream candies you find at the grocery store, this assorted allergy-friendly, vegan Halloween bunch offers a vegan and nut-free version of peanut butter cups, M&M’s, “no-milk” chocolate bars, and chocolate-covered pretzels! Talk about all-inclusive?

UnReals are UnReal

The UnReal brand is always a great choice. Although let’s be honest – how many kids actually like Almond Joys? I never did, but hey, to each is own. These Unreal Dark Chocolate Coconut Bars are sooo much better anyways and around Halloween time, they offer a fun Halloween edition to help you get into the spirit a bit!

They also offer their own gluten-free vegan version of peanut butter cups and M&Ms as well!

Added sustainable bonus – Unreal prides itself on being Fair-Trade!

Yum – Earth!

Sounds like someone voluntarily eating dirt when it’s said like that isn’t it? Who was tempted to make the vegans eat grass joke? 🙄

You’ve most likely also heard of the YumEarth brand – the vegan chewy candy alternative of choice! YumEarth offers vegan, gluten-free, and NON-GMO versions of Starbursts, Jelly Beans, licorice, fruit snacks, and lollie-pops!

Halloween Candy: A More Sustainable Way

Now there is a more sustainable way to have a vegan Halloween, but it’s going to require talent and a LOT more work. Get ready to pull your domestic side out, because having a more sustainable Halloween will mean hand-picking sustainable ingredients, and making your own candy at home!

I’m going to give you a few fun recipes to try at home, but first – how would you hand these out to kids? Well, you get small biodegradable baggies of course. You can typically find great options at your local health food store, but again, for these purposes, I’ll provide a couple of links from Amazon for you. You can find so many more great options than these, but here are a few options to get you ideas started:

Mini Snack Size Baggies

Compostable Food Storage Bags

Paper Sandwich Bags

Homemade Candy Recipes

Loving it Vegan is easily one of my favorite places to find fan-favorite vegan recipes. You should see my Pinterest…

Without further ado, the following vegan candy recipes are, of course, courtesy of Loving It Vegan:

Vegan Peanut Butter Cups

If you’ve had a vegan peanut butter cup, then you know that they taste so much yummier than the big box brands 😉


  • 1 cup Peanut Butter (250g)
  • ⅔ cup Powdered Sugar (80g)
  • 2 ½ cups Chopped Vegan Chocolate or Vegan Chocolate Chips (438g)
  • 1 ounce Roasted Salted Peanuts (28g) Crushed, for topping


  • Line a cupcake tray with cupcake liners.
  • Place 1 and ½ cups (263g) of the vegan chocolate into a microwave safe bowl and heat in 30 second intervals, bringing it out to stir every 30 seconds until completely melted. If the chocolate is a little thick then add in a teaspoon of coconut oil and stir it in, it will make the chocolate easier to work with.
  • Spoon chocolate evenly into the cupcake liners, lining the bottoms and then using a small brush to brush the chocolate up the sides of the cupcake liners. Place into the freezer for the chocolate to set.
  • While the chocolate bases are setting, add the peanut butter and powdered sugar to a bowl and mix together. It will be very thick, just keep mixing until the powdered sugar has all been mixed smoothly into the peanut butter.
  • When the chocolate bases have set, divide the peanut butter mixture evenly between them, using all of it. Then use a spoon to smooth the peanut butter mixture down evenly.
  • Melt the remaining 1 cup (175g) of vegan chocolate and then spoon it out over the top of the peanut butter centers, smoothing it out with a teaspoon, and then return the tray to the freezer to set. This will close off your peanut butter cups so they are entirely chocolate coated.
  • When the chocolate has set, sprinkle crushed peanuts over the top.
  • Keep leftovers refrigerated as once the chocolate has been melted it is no longer tempered and will melt easily once removed from the fridge.


  1. You can use either vegan chocolate chips or any chopped vegan chocolate.
  2. This recipe was first published in August 2016 but has been updated with new photos and an improved method. 


Serving: 1Serve | Calories: 376kcal | Carbohydrates: 22.5g | Protein: 8.4g | Fat: 29.3g | Saturated Fat: 12.9g | Sodium: 102mg | Fiber: 3.9g | Sugar: 15g

Vegan Snickers Bar

Again, full-disclosure – these are not my recipes but are courtesy of Loving it Vegan! Who doesn’t love a good snickers bar?


For the Nougat:

For the Caramel:

For the Peanuts:

  • ⅔ cup Roasted Salted Peanuts (100g)

For the Chocolate:

  • 2 cups Chopped Vegan Chocolate or Chocolate Chips (350g)
  • 1 teaspoon Coconut Oil


  • Place the rolled oats into a food processor and process until mostly powdery. Add the coconut oil and maple syrup and sea salt and process together into a paste.
  • Pour out into a parchment lined loaf pan and smooth down. Place into the freezer to set.
  • Melt the coconut butter by placing the whole jar into a bowl of hot water and then stir it very well until well mixed. Measure out ½ cup and pour it into a mixing bowl. Add in the maple syrup and vanilla and stir to combine.
  • Pour the caramel out on top of the set nougat layer and smooth down. Then add the peanuts and gently press down with a spoon to press them into the caramel. Place into the freezer to set.
  • When set, lift it all out with the parchment paper and cut into 6 even bars.
  • Melt the chocolate by placing it into a microwave safe bowl along with the coconut oil and microwaving it in 30 second intervals, bringing it out to stir every 30 seconds until completely melted.
  • Dunk each bar into the chocolate, flipping it over to coat both sides and then placing it onto a parchment lined baking tray. Repeat for all the bars. Place into the fridge to set. Once set, drizzle any remaining chocolate over the top of the bars to create a nice pattern and then return to the fridge again to set.
  • Keep the bars stored in the fridge.


  1. Coconut butter. It must say coconut butter on the jar. It will not work to use coconut oil for the caramel, it has to be coconut butter. It’s also crucial that you melt the whole jar of coconut butter (by placing the whole sealed jar into a bowl of hot water) and then stir it up very well so that it’s evenly mixed before you use it. You can also make your own homemade coconut butter and use it in this recipe.
  2. Vegan chocolate. I prefer to use a high quality vegan chocolate to melt down for this. However, chocolate chips will also work fine.
  3. Gluten free. For a gluten-free version make sure your rolled oats are gluten-free.
  4. Prep time does not include time spent setting in the fridge/freezer.
  5. Nougat recipe adapted from Oatmeal With A Fork.
  6. This recipe was first published in October 2017. Now updated with clearer instructions and recipe tips.


Serving: 1Serve (½ bar) | Calories: 372kcal | Carbohydrates: 24.8g | Protein: 6.4g | Fat: 27.4g | Saturated Fat: 17.6g | Sodium: 92mg | Fiber: 6.5g | Sugar: 16.1g

Vegan Twix Bars

Personally, Twix was always one of my absolute favorites. And of course, Loving it Vegan makes an absolutely beautiful vegan version you can try making at home this Halloween.


Shortbread Base:

  • 1 cup All Purpose Flour (125g)
  • ¼ cup White Granulated Sugar (50g)
  • ¼ teaspoon Salt
  • ½ cup Vegan Butter (112g)


Chocolate Topping:

  • 2 ¼ cups Chopped Vegan Chocolate or Vegan Chocolate Chips (400g)
  • 1 teaspoon Coconut Oil



  • Preheat the oven to 350°F (180°C). Spray a 9×5 inch loaf pan with non-stick spray and line it with parchment paper leaving overhang over the sides.
  • Sift the flour into a mixing bowl and add the sugar and salt. Add the vegan butter and mix in with your fingers. It will first go crumbly and then gradually form into a dough.
  • Press the dough evenly into the bottom of the prepared loaf pan.
  • Place into the oven to cook for 20 minutes until lightly browned on top. Leave on the counter to cool completely before adding the caramel.


  • Add melted coconut butter to a bowl and then add the maple syrup and vanilla and stir in. Pour over the shortbread base and smooth down. Place into the freezer to set.
  • When the caramel has set firmly, lift the twix out of the loaf pan using the parchment paper overhang. Cut into 10 bars and place them onto a parchment lined baking tray.

Chocolate Topping:

  • Melt the vegan chocolate or chocolate chips in the microwave by microwaving and then stopping to stir every 30 seconds until entirely melted. Stir in the coconut oil.
  • Dip the twix bars in the chocolate so that they are fully covered in chocolate and then place onto a parchment lined baking tray. Be careful to do it fast so that the bars don’t break up in the warm chocolate.
  • When all the bars are covered in chocolate, use the remaining chocolate to patch up any gaps in coverage and to drizzle over the top of the bars and then let them set in the fridge.
  • When set, transfer to a container and keep them stored in the fridge where they will last for at least a week.

Vegan Candy Corn

Now because I mentioned it, I simply had to find a vegan candy corn recipe for my fellow candy corn lovers out there. Man did I love candy corn. Remember those big square plastic jars of candy corn you could buy? I made myself sick off of those!

Without further ado, this recipe is courtesy of The Banana Diaries:


  • 30 grams (1/4 cup) coconut milk powder
  • 260 grams (2 cups) powdered sugar
  • 1/4 tsp fine sea salt
  • 100 grams (1/2 cup) granulated sugar
  • 60 grams (1/4 cup) maple syrup
  • 3 tbsp water
  • 1/2 tsp vanilla extract
  • 4 tbsp vegan butter
  • Liquid vegan food colors: yellow and orange


Recipe adapted from Alton Brown’s candy corn recipe. Please read all instructions before beginning.

  • Prep: Make sure that you have a large silicone mat or parchment paper for rolling the dough. You’ll also need a saucepan and candy thermometer or kitchen thermometer.
  • Mix the dry ingredients: In a food processor, pulse the coconut milk powder, powdered sugar, and sea salt together until just combined. Set aside.
  • Heat the maple syrup: In a saucepan, stir the sugar, maple syrup, water, and vanilla extract on medium heat just until combined. Then cover and cook for 4-5 minutes. Remove the saucepan lid, add in the vegan butter, and stir until it’s melted. Place the kitchen thermometer into the mixture. Allow the mixture to cook until the thermometer reaches 240F. Once reached, remove from heat immediately.
  • Make the dough: Add the dry mixture to the saucepan, and use a rubber spatula to fold the dry into the wet until you reach a thick dough. Once the dough as been created, use the rubber spatula again to spoon the dough onto the silicone mat. Allow the dough to rest for 15 minutes, which will allow it to cool enough for you to handle it. While the dough is cooling, line two baking sheets with parchment paper. This will be for the candy corn to chill on.
  • Divide the dough and color: Once cool enough to work with, you can use a large knife or bench scraper, and divide the dough into three (3) even pieces. Use the liquid yellow color to work into one piece, kneading the dough, then set aside. Use the liquid orange color to work into another piece, kneading the dough, then set aside. Leave the third as is.
  • Make the candy corn: Take one dough and divide it in half. Roll one of the halves to be about 20-24″ long. Set the other half aside. Repeat for each color. Now take the rolled strands and line them up to be orange, white, then yellow. Use a knife or bench scraper, and cut diagonally to slice the candy into triangles. Continue until you’ve finished the strand. Lay the candy corn onto the parchment paper lined baking sheet, and round out the corners if desired. Place the baking sheet into the fridge. Then repeat once more for the three (3) remaining dough halves.
  • Chill the candy corn: Once the candy corn have been chilled in the fridge for 15 minutes, you can enjoy and eat! Store any leftovers in an airtight container and in the fridge for up to 2 weeks or in the freezer for up to 3 months.

Happy Vegan Halloween

Happy Halloween, everyone! I hope you enjoyed my little compilation of vegan treats. Even vegans eat naughty sometimes. Stay safe out there!

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As always, much love and light, my friends. Thanks for tuning in.

Namaste ༂