Raw Vegan Halloween Candy Corn Fruit Cake
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Hi friends,
Today is day 2 of my "five days of Halloween" challenge where I am holding myself accountable to post one 'spooky' recipe a day as we countdown to Halloween! Yay. If you missed yesterday's spooky chocolate vanilla cookies make sure to check them out!
Today's recipe is once again all raw (yay), vegan (of course), and pretty easy to make! It was inspired by a very famous halloween treat - candy corns (remember those?) - but this option is much healthier, sugar free, oil-free, gmo free and all that other junk-free. 🙂
I came across this recipe about a year ago while I was surfing through FullyRawKristina's website and I finally got around to trying it out. By the way, she has sooo many amazing raw vegan recipes on her site - that I am sure this won't be the last one that I feature.
I did make some changes so if you want to check out FullyRaw Kristina's original recipe, you can find that here.
This recipe is totally guilt-free, filled with fruit, and the perfect pie to bring along to a Halloween party for everyone to enjoy, vegans and non vegans alike! I hope you enjoy it!
Raw Vegan Halloween Candy Corn Fruit Cake
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 8 - 9 slices 1x
Ingredients
Crust:
- 1/2 cup of mulberries
- 1/2 cup of almonds
- 1/2 cup of walnuts
- 1 cup of dates
- 1 tsp of cinnamon powder
- 1 tsp of mesquite powder (optional)
For the fruit layers:
Yellow – 2 cups of frozen mango
Orange – 1 cup of carrot juice + 1 ripe peach + 1 frozen banana
White layer – 4 to 5 ripe bananas (not frozen)
Spider Web design – 1 cup of mixed frozen berries
Instructions
- To make the crust: add all ingredients into a food process and process until a dough forms. Press dough into the bottom of your pie pan.
- For the layers: Starting with yellow – add frozen mangos into your blender and process until smooth. Spread yellow layer on top of crust and place in the freezer while you make the next layer.
- For the next two layers (orange and white) repeat the steps, blending all the ingredients in your blender and layering each one on top of the other. Make sure to freeze each layer for a few minutes to prevent them from blending.
- To make the spider web design on top – blend frozen berries adding bits of water at a time until you have a smooth consistency. Using a piping bag (or a zip lock bag with one tip cut off) make a circular design that covers the top of the pie. Using a spatula, move from the middle of the pie outwards to create cool design. Repeat that step until you cover entire top of pie.
Freeze for a few hours before serving. When ready to serve, remove from freezer and allow to thaw for a few minutes before serving.
It s a cross between a crustless cheesecake and an ice cream, if you will. So you can serve it like a cake, sliced into normal slices with classic seasonal colors (great for an office party or class activity, or as a friend on Instagram suggested for an awesome -themed party!) Or, if you re a sucker like me for childhood delights, take it all the way to candy corn status by cutting it into slabs (full-length strips) and then into triangles to get those cute little kernels. Fall themed dairy-free raw cheesecake made to look like candy corns. Beautiful fall shades with only natural coloring ingredients.