Spooky Vegan Jello Shots: 2 Ways

Shots3I get super geeked about Halloween. The opportunity to get weird and crafty is just too good to pass up. This stuff is my jam. Or in this case, my jello. See what I did there?

Shots8Even if you think you don’t have a creative bone in your body, there is some sort of Halloweeen project that you can get into. Whether that means creating an amazingly punny costume or carving the perfect scary pumpkin, there is without doubt something crafty about Halloween that everyone can embrace.


My challenge of choice this year? Creative cocktails! Bring it on.


These are jello shots, made without gelatin, that are served in plastic syringes for a Halloween-y twist.

Prep3I did two different flavor variations: a peach-lime and a cherry and black currant, both made with gin. Both super delicious and potentially dangerous.

That said, let’s look at this recipe as a template for all sorts of other flavor combinations.


I’m thinking of apple cider shot with cinnamon and bourbon. Or tequila and grapefruit à la Paloma. Vodka, lime and ginger simple syrup in the style of a Moscow mule. The possibilities are endless.

Shots6 Shots4Let’s roll up our sleeves and get into this. Spooky and delicious party favors here we come! Happy Halloween et gros bisous.


Each flavor makes 20-25 jello shots.

Jello shot syringes purchased here.

Peachy-Lime Jello Shots:

1 1/2 cups peach juice

2 tbsp. Rose’s sweetened lime juice (or fresh lime juice)

1 tsp. agar powder (I used this one)

1 tbsp. corn starch

2 1/2 tbsp. water

1 cup gin or vodka

Cherry Black Currant Jello Shots:

1 1/2 cups cherry juice

1/4 cup blackcurrant liqueur (this one is my favorite)

1 tsp. agar powder

1 tbsp. corn starch

2 1/2 tbsp. water

1 cup gin or vodka

(Repeat method separately for each flavor)

1. In a medium saucepan, whisk together the juice and agar powder. Let sit for 5 minutes.

2. Meanwhile, stir together the cornstarch and water. Set aside.

3. Bring the juice mixture to a boil. Once boiling, let simmer for 1-2 minutes. Then turn off the heat and add the cornstarch mixture and alcohol. This is also when you will add the blackcurrant or lime juice, depending on which flavor you are making. Stir together and let sit for 3-5 minutes.

4. Prep your syringes. Pull apart the tops and make sure the caps on the “needle” portion is securely fastened, then lay them out on a surface like a flat baking tray. Put your juice mixture in a pitcher for optimal pouring. Fill and cap the syringes one at a time, then prop them in an upright position while they chill. Let chill in the fridge overnight or in the freezer for 30-40 minutes, then enjoy!

Pro Tip: If your freezer has an ice try like mine, take advantage of it! Stick the syringes in between the wires to prop them upright until cool. Once they have solidified, transfer to the refrigerator until ready to use.

Crispy Vegan Coconut Bacon

CoconutBacon_5Whenever I mention my “homemade vegan bacon,” skepticism always ensues. I hear things like “that sounds weird” or “I think you’ve been tricked.”You know what? It is not weird and I have not been tricked. Haters gonna hate. This bacon is delish.

CoconutBacon_3If you are also skeptical of vegan coconut bacon, I invite you to take the challenge. Go on! Try this recipe. It is smokey, savory, slightly sweet, slightly sticky and delightfully crunchy. What’s not to love?

Prep_3Resembling a bacon crumble more closely than a slice of bacon, this is a great item to have on hand as a tasty addition to salads, tacos and pasta. I also enjoy it with peanuts and raisins as a snack mix. Don’t even get me started on how tasty this stuff is with crispy brussels sprouts. Dreamy dreams.

Prep_2If you are not a vegan or vegetarian, but instead are a full-fledged flesh-eating bacon-lover, you’re probably thinking, “well maybe it’s alright, but why wouldn’t I just have regular bacon?” If that’s you then I’ve got one word for you: cholesterol.

Prep_13 ounces of cooked bacon has 82 mg of cholesterol. Yikes! This version, made from coconut which is naturally free of cholesterol, has 0 mg. That’s right. Zero. Zilch. Nada.


If you’re still skeptical, then you really mustn’t take my word for it. You must make some for yourself! The ingredients are minimal and the prep is simple. Let’s get stuck in!

Bon appétit et gros bisous!


Makes 2 cups of coconut bacon.

2 cups unsweetened coconut flakes

2 1/2 tbsp. maple syrup

1 tbsp. agave nectar

3 tbsp. tamari

2 tbsp. liquid smoke (I used this one here)

1. Preheat oven to 350˚F. Place coconut in a medium bowl and set aside. In another bowl, whisk together maple syrup, agave, tamari and liquid smoke. Pour mixture over the coconut and stir until combined.

2. Evenly spread the coconut mixture on a baking sheet lined with parchment paper. Bake for 20-25 minutes, stirring often (every 3-5 minutes). Allow to cool completely before serving. Store in an airtight container at room temperature.

Pumpkin Spice Yogurt Parfaits with Quick Apple-Peach Compote

Parfait_3Ok, ok, I’ll be the first to admit that we Americans have gone a bit pumpkin crazy. Since September 1st, whenever I have perused the aisles at Trader Joe’s, it seems like every package has been painted in burnt orange and light brown, announcing that yes these granola bars are now available in pumpkin flavor. There are pumpkin scones. Pumpkin beer. Pumpkin ravioli. Pumpkin pancake mix. Pumpkin croissants. Yes, seriously. Pumpkin croissants.

Parfait_4Parfait_1It can be a bit maddening. Why are we so obsessed with pumpkin from September to late November every year? Is it a a beloved American tradition that embraces seasonal produce, or are we just buying into yet another clever marketing ploy?

Parfait_6It may be a bit of the latter, but the optimist in me likes to think that the former is undeniable. So here I go, jumping on the pumpkin bandwagon. Wanna hitch a ride with me?

Ingredients_3Apart from being the favorite ingredient of the moment in every Starbuck’s and grocery store, pumpkin has some surprising health benefits (when you eat the real thing, of course). Pumpkin is high in vitamin A, has more potassium than bananas, is high in immunity-boosting vitamin C, antioxidants and vitamin K. Not too shabby, eh? Let’s do this thing, pumpkin.


These pumpkin yogurt parfaits are like the gateway drug to pumpkin foods. They use real pumpkin purée (unlike many of the pumpkin “flavored” items with painfully long lists of ingredients). They are slightly sweet with a tart kick, and feel indulgent like pumpkin pie, but without the guilt that comes with it.

Stirring_2CompoteI like to divide this recipe into two mason jars, so that I can pop them in the fridge to grab for an easy work day breakfast. However, when divvied into smaller portions, these parfaits would make an excellent dessert or snack.

Jars_2Best of all, this recipe takes about 15 minutes to make and is a great way to get in the pumpkin-y spirit. Enjoy and as always, gros bisous!



Makes 2 large or 4 small parfaits.


2 cups unsweetened coconut yogurt (or plain dairy yogurt)

1 cup unsweetened pumpkin purée

1/4 tsp. cinnamon

1/4 tsp. nutmeg

2 tbsp. maple syrup

Apple-peach compote:

1 tsp. coconut oil

2 medium apples, chopped into 1/2-inch chunks

1 medium peach, chopped into 1/2-inch chunks

Additional toppings (optional):

toasted coconut



1. In a frying pan over medium heat, melt 1/2 tsp. of the coconut oil. Add the apples and peaches and sauté for about 5 minutes, stirring frequently. Add the remaining 1/2 tsp. of coconut oil and continue to cook until tender and brown, about 5-10 more minutes. Remove from heat and set aside to cool.

2. In a medium sized bowl, stir pumpkin purée into yogurt until blended. Add maple syrup and spices and continue to stir until thoroughly combined.

3. To assemble parfaits, pour yogurt into a glass jar or tall drinking glass, top with compote and any additional desired toppings, then repeat until the jar is filled to the top. sprinkle with desired toppings and enjoy!

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