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Delicious Halloween Chocolate Recipes You Can Make with Our Vegan Chocolate Sauce

We may not be allowed to go outside in our favourite spooky outfits this Halloween, which of course, isn’t great news. But, we’re all about silver linings here at Broma Foods and what this does mean is that we’ve got more time to be making – and more importantly, eating – our favourite Halloween treats!

Carry on reading to see two of our favourite chocolate recipes you can make with our organic cacao drinking chocolate, it’s a great healthy alternative because it contains none of the 14 major allergens or any nasty refined sugars!

Pumpkin And Hazelnut Spiced Scones


  • 200g self-raising flour
  • 25g coconut sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • Pinch of nutmeg
  • Pinch of allspice
  • Pinch of salt
  • 50g roughly chopped hazelnuts
  • 30g coconut oil
  • 25g almond milk (or any)
  • 1/4 tsp vanilla essence
  • 75g pumpkin purée (Tinned or fresh. If fresh - peel and largely dice pumpkin, boil gently until soft, strain well, place in a saucepan and gently dry it out on heat to remove excess water whilst crushing to a purée)

To Serve

  • Hazelnut butter and Broma


  • Hazelnut butter and Broma chocolate sauce


  1. Preheat the oven to 210C and line the tray with baking parchment.
  2. Combine dry ingredients.
  3. Add coconut oil and using two knives, chop the coconut oil into the dry ingredients until no lumps are left.
  4. Stir in wet ingredients and knead enough until it forms a dough (if it looks dry at first work it a little and it’ll form a dough).
  5. Using a rolling pin or your hands, form dough into a circle that’s about an inch thick. 
  6. Cut into six segments and brush with a little with almond milk.
  7. Separate slices and place on a parchment-lined baking tray. 
  8. Bake until golden brown (12-15 mins).

Note: You could try replacing the self-raising flour with oat flour and 1/2 tsp of baking powder for a gluten-free version.

Mini Chocolate Spiced Pumpkin Pies


For Oat Case

  • 135g rolled oats
  • 4 tbsp coconut oil (melted)
  • 3-4 tbsp water
  • 1 tbsp honey
  • Pinch of salt


  • 250g pureed pumpkin
  • 60g ground almonds
  • 120g Broma Organic Cacao Drinking Chocolate sauce
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • Pinch of salt


  1. Preheat the oven to 220C and grease muffin tray/Yorkshire pud tray with coconut oil.
  2. To make the oat pastry, blend the oats in a food processor until fairly fine. Add the melted coconut oil, honey, a pinch of salt and 3-4 tbsp water, and combine to create a pastry-like dough. Roll into a ball and cut into 4 equal pieces. Roll into balls again and flatten out with a rolling pin, or just with your hands. Place these into your greased muffin tin/Yorkshire pud tin and press them into the cavities to create the pie casings. Bake these for 10 minutes at 220C.
  3. Take out your oat pastry cases and fill with your chocolate spiced pumpkin filling.
  4. Bake for a further 10-15 minutes.
  5. Allow the mini pies to cool and serve with your choice of topping - more chocolate sauce, cream/vegan cream.

Even More Scarily Delicious Recipes 

Want to see some more plant-based recipes? Check out our full recipes page for more tasty, healthy ideas on how you can make delicious vegan-friendly treats that are packed with flavour and still good for you! 

If you purchase one of our products as part of your Halloween treat making bonanza, you’re also contributing towards an incredibly worthy cause. 1% of any purchase you make on our site will be donated to The Marine Conservation Society – the UK’s leading charity for the protection of our seas, shores and its wildlife.

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