Halloween is filled with quite a few tricks and plenty of not-so-healthy treats, but in true Snow Monkey fashion, we’re here to reinvent the way you indulge this year.

So, prepare yourself because we’re about to spit some mad Halloween treat recipe game and you’re not really going to be sure what hit you, but you are definitely going to be okay with it. 

Enjoy, Snow Monkeys!

P.S. shout out to Chef Mel, without her we would have just told you to crush another pint.

Maple Cinnamon Hot Chocolate

1 serv | 5 mins | V DF NF GF SF EF

Ingredients:

1 Pack hot chocolate mix (preferably dark chocolate)

1 ½ Tsp chili powder

2-3 Scoops Maple Cinnamon Snow Monkey

Directions (starting off with an easy one):

1. Follow the directions on your favorite hot chocolate mix (Chef Mel letting someone else do the work for her…tsk tsk, Chef Mel)
2. Add chili powder and stir thoroughly
3. Pour over scoops of Snow Monkey and enjoy!

Sweet Potato Mole Tostadas

6 serv | 30 mins | V DF NF GF SF EF

Ingredients:

½ Cup chopped onion

1-2 Dried pasilla chiles or ancho chiles, rehydrated and chopped

2 Tbsp minced garlic

2 Tbsp olive oil

2 Tsp dried Mexican oregano

2 Tsp ground cumin

2 Tsp ground coriander

2 Tsp smoked sweet paprika

1 Tsp ground cinnamon

1 Tbsp cacao powder

3 Tbsp gluten-free all-purpose flour

3 Cups water

1 Cup chocolate snow monkey, melted

2 Peeled and diced roasted sweet potatoes

2 Cups shredded Napa cabbage

1 Avocado

½ Cup cilantro

Tostada shells

Directions:

1. In a medium skillet, sauté onions, chilies, and garlic in olive oil until soft and fragrant
2. Add oregano, cumin, coriander paprika, and cinnamon and stir until fragrant
3. Add flour and cacao powder and stir to form a roux (???). Add water and Snow Monkey and bring up to a boil
4. Cover and simmer, stirring occasionally, until sauce thickens, about 20 minutes
5. Remove from heat. Toss roasted sweet potatoes into sauce
6. Serve with shredded cabbage, avocado slices, and cilantro on a warmed tostada shell

Passion Fruit Caramel Sauce

2 cups | 25 mins | V DF NF GF SF EF

Ingredients:

1 Cup brown sugar

½ Cup coconut cream

4 Tbsp vegan unsalted ‘butter’

Pinch of salt

½ cup Passion Fruit Snow Monkey

Directions:

1. In a small saucepan, bring brown sugar, coconut cream, vegan ‘butter’, and salt to a low boil. Allow to boil for 5 minutes or until thickened. Remove from heat
2. Once removed from heat, whisk in room temperature Snow Monkey
3. Store in an airtight container and reheat when ready to serve

Allergen Guide

V = Vegan

DF = Dairy Free

GF = Gluten Free

NF = Nut Free

SF = Soy Free

EF = Egg Free