4 Scarily scrumilicious Halloween recipes you’ll be dying to try

We Kiwis have ghoulishly embraced Halloween, which is no surprise given its Celtic Samhain, then Catholic origins.

During the ancient Gaelic pagan Samhain festival, starting on October 31, people lit bonfires and wore scary costumes to ward off ghosts. This date marked the “darker” season, the end of harvest, and the beginning of winter. Later, Pope Gregory III designated 1 November as All Saints Day, so the night before became known as All Hallows Eve, later becoming the “Halloween” we know and love.

Like all good festivals, celebrating Halloween with food is a must. Whether you’re hosting a howler of a Halloween party or going to one, making terrifying tasty treats is easier than you think. You can put all your culinary skills to the test with this ghoulish Brain Cake or take it down a notch with these four simple, devilishly good Halloween recipes – all made with our anything BUT scary Almond Breeze almond milk, made from the best California almonds!

1. Death By Chocolate Bloody Berry Smoothie


  • 2 Tbsp raw cacao powder
  • 1 Tbsp raw cacao nibs
  • 1 cup Unsweetened Almond Breeze almond milk
  • 1 ripe banana
  • ½ cup raw almonds
  • 2 pitted Medjool dates
  • ½ cup frozen berries
  • ½ tsp filtered water


  1. In a high powered blender combine everything except the berries and water.
  2. Blend together until smooth.
  3. Pour this chocolate smoothie into a serving glass.
  4. Then rinse out your blender and then blend the frozen berries with water into a chunky puree.
  5. Make a bloody mess by spooning this mixture on top!

Adapted from a recipe by Lauren Toyota.

2. Spooky Gingerbread Skeleton Biscuits


Gingerbread biscuits

  • 2 ¾ cups flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups icing sugar
  • ¼ cup molasses
  • cup coconut oil, soft
  • ¼ cup Unsweetened Almond Breeze almond milk, room temperature
  • 1 teaspoon vanilla extract
  • 2½ cups icing sugar
  • 2-3 tablespoons Almond Breeze almond milk


  1. Preheat oven to 180 degrees celsius. Line baking sheets with baking paper.
  2. In medium bowl, sift together flour blend, cinnamon, ginger, baking powder and salt. Set aside.
  3. In bowl of stand mixer, beat together powdered sugar, molasses, coconut oil, Almond Breeze almond milk and vanilla essence until smooth. Add flour mixture and continue to mix for 1-2 minutes.
  4. Use hands to knead dough until it comes together. Form into two discs and wrap in plastic wrap. Refrigerate dough for 1 hour.
  5. On counter, lay out large piece of plastic wrap. Place one disc of biscuit dough in the centre and top with another piece of plastic wrap. Roll with rolling pin until dough is about 0.7mm thick.
  6. Cut dough using gingerbread man cookie cutter or another desired shape. Carefully place biscuits on prepared baking sheets (place biscuit dough back in refrigerator if it gets too soft to work with).
  7. Bake biscuits for 7-8 minutes. Remove from oven and place on cooling rack to cool completely.
  8. While biscuits are cooling, make icing. Mix together powdered sugar and 2 tablespoons Almond Breeze almond milk. Stir until smooth. Add more almond milk as needed.
  9. Place glaze in piping bag with small, round tip or use ziploc bag, cutting the tip. Pipe onto cooled biscuits. Allow icing to sit for 1 hour to harden.
  10. Devour!

Adapted from a recipe by Sarah Bakes.

3. Black Widow Spider Cupcakes


  • 1½ cup flour
  • ½ cup cocoa powder
  • ¾ cup sugar
  • 1½ tsp baking powder
  • ¾ tsp xanthan gum
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 cup Unsweetened Almond Breeze almond milk
  • ⅓ cup mild flavoured oil (such as avocado oil)
  • 1 Tbsp apple cider vinegar


  • ½ cup butter or butter alternative
  • 1 cup icing sugar
  • ½ cup cocoa powder


  • 2 packs black liquorice rope, or straps able to be cut into spider legs
  • 24 homemade googly eyes
  • Chocolate sprinkles


  1. Preheat your oven to 180 degrees celsius. Grease or line a muffin tin.
  2. In a medium bowl, whisk together the dry ingredients.
  3. Pour Almond Breeze almond milk, oil and apple cider vinegar into the bowl and mix wooden spoon until just combined.
  4. Place cupcake papers into a muffin tray and pour or spoon mixture evenly into each paper.
  5. Bake 16-18 minutes or until the tops of the cupcakes spring back after they are gently pressed down on. Remove from the muffin tray and allow to fully cool on a wire rack.
  6. Beat the icing ingredients with an electric mixer until fluffy. Coat cooled cupcakes with a thin layer of icing.
  7. Top with chocolate sprinkles, googly eyes, and add on the liquorice legs.

Adapted from a recipe by Cara from Fork and Beans.


4. Bloody Brain Caramel and Cinnamon Apple baked doughnuts


Baked raised doughnuts

  • 1 cup Unsweetened Almond Breeze almond milk, warmed
  • 1 tbsp yeast
  • 1 tsp granulated sugar
  • 1/4 cup butter
  • ½ cup granulated sugar
  • 1 large egg
  • 1 tsp salt
  • 2 tsp vanilla
  • 3 cup flour

Apple filling

  • 4 tbsp butter or butter alternative
  • ½ tsp cinnamon
  • tsp nutmeg
  • ⅓ cup sugar
  • 5 medium apples
  • 3 tbsp water
  • 1 tbsp lemon juice
  • 4 tsp cornflour
  • 2 tbsp water

Caramel syrup

  • ¾ cup packed light brown sugar
  • ¾ cup granulated sugar
  • ½ cup golden or maple syrup
  • ⅓ cup butter or butter alternative
  • cup cream 
  • Red food colouring



  • 12 whole walnuts
  • Salt



  1. Proof the yeast in the Almond Breeze almond milk with the 1 tsp sugar
  2. Beat the butter and sugar until light and fluffy
  3. Add the egg and mix.
  4. Add the milk/yeast, the salt and vanilla and mix.
  5. Switch to a dough hook and add 2 cups of the flour and mix, then add 1/4 C of flour at a time until the dough gathers around the hook and cleans the side of the bowl. don’t add too much flour
  6. Turn out and knead, place in an oiled bowl and let rise 1 hour


  1. peel, core and slice apples, cut into small pieces
  2. melt butter, cinnamon, nutmeg and sugar over medium heat
  3. stir in apples, 3 Tbsp water and lemon juice
  4. cover and cook stirring occasionally 4-6 min until slightly soft
  5. in a small bowl combine cornstarch and water, add to pan stirring, cook apples until soft and filling is thickened, let bubble 1 min


  1. In a medium saucepan, combine sugars, syrup, and butter.
  2. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5-8 minutes.
  3. Remove from heat and cool 5 minutes.
  4. Stir in whipping cream
  5. Stir in Red Dye


  1. Preheat oven to180 degrees celsius
  2. Spread the walnuts onto a baking sheet and sprinkle with some salt
  3. cook for 8-10 mins, until golden, let cool

Doughnut assembly

  1. Roll out about 7mm thick and cut into 8cm rounds
  2. Get half of the circles damp with water around the edges
  3. Fill HALF of the circles with about 1 tbsp of apple filling
  4. top with the other half and press into place, re-cut to SEAL the edges
  5. Place on baking sheet and let rise 20 mins, until about doubled in size
  6. Preheat the oven to 204 degrees celsius
  7. Bake doughnuts for 5-8 mins


  1. Mix the powdered sugar, cinnamon, milk and vanilla


  1. Dip the warm doughnuts in the glaze
  2. Dip each walnut in the caramel sauce, and place on top of doughnuts
  3. Drizzle on more caramel “blood”

Adapted from a recipe by Ashlee Marie.

From our love of Almond Breeze almond milk to yours…


Discover more almondlicious recipes by clicking here!