VIDEO: Dandies Vegan Halloween Treat Recipes

leggFood Leave a Comment

These vegan Halloween recipes featuring Dandies marshmallows are scaaaaary-good!

Watch and share the video and recipes below to start cooking up the holiday fun.

Spicy Gingersnap S’mores

• 1 package Dandies Vanilla Marshmallows
• 1 box vegan gingersnap cookies
• 1 package chocolate bark with pumpkin seeds

Pumpkin Spice Peanut Butter
• ¼ cup pumpkin puree
• ½ cup peanut butter
• 2 tbsp agave nectar (or sweetener of your choice)
• 2 tsp pumpkin pie spice


  1. Turn on oven broiler to HIGH.
  2. To make the pumpkin spice peanut butter, combine pumpkin puree, agave nectar, pumpkin pie spice, and peanut butter in a mixing bowl and mix until smooth.
  3. Evenly line up equal rows of ginger snaps on two baking sheets, removing any broken cookies.
  4. Set one baking sheet of ginger snaps aside. On the remaining sheet, place one Dandies marshmallow on each gingersnap on the sheet.
  5. Place the marshmallow-topped ginger snaps underneath the broiler. Watch them closely. Remove them from the oven when the marshmallows are a deep toasted brown color and add a piece of pumpkin seed chocolate bark to each ginger snap. Set them aside.
  6. Take the remaining ginger snaps and evenly spread one tsp of the pumpkin spice peanut butter on each.
  7. Pair the marshmallow and pumpkin-spread-topped ginger snaps to make s’mores sandwich cookies.
  8. Enjoy!

Pumpkin Compassionate Crispy Treats

Adapted from the Dandies website recipe


• 1 package Dandies Pumpkin Marshmallows
• 5 cups Crisp Rice Cereal
• 1 tsp Pumpkin Pie Spice
• 4 Tbsp. Vegan Margarine (we use Earth Balance)


  1. In a medium pot on very LOW heat, combine margarine, coconut oil, and marshmallows. Stir until fully broken down. Approximately 7–8 minutes.
  2. Mix in cereal and stir until evenly coated with marshmallow cream. Press mixture into a 9×9 pan.
  3. Once cool, cut into squares or use a pumpkin-shaped cookie cutter to turn up the holiday fun!

Pumpkin Spice Hot Cocoa w/ Marshmallows


• 4 cups cashew milk
• ⅓ cup cocoa powder
• ½ cup maple syrup (or sweetener of your choice)
• 1 ½  tsp pumpkin pie spice
• 2 tsp vanilla
• A pinch of sea salt
• 1 cup Dandies mini marshmallows


  1. Pour cashew milk, cocoa powder, salt, maple syrup, pumpkin pie spice into a saucepan and whisk continually on medium heat. Stir until ingredients are fully incorporated and  mixture is simmering.
  2. Turn off heat and stir in vanilla.
  3. Serve in a mug and top generously with Dandies Marshmallows.
  4. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *