Halloween is all about the sweets, and if you’re like us, you’re getting creative in the kitchen this month! If you’re looking for the perfect shareable treat for your costume party or spooky soiree, try some of our favorite recipes below. Each features our fairly traded, organic chocolate or cocoa, sourced from co-ops in the Dominican Republic, Ecuador, Panama and Peru. We’re proud to offer delicious ingredients that support small farmers and an alternative cacao supply chain, and we hope you’ll enjoy sharing them! Tell us your favorite Halloween or fall recipe in the comments.
1 red apple, ideally organic and from a nearby farmer
8-16 small squares of Equal Exchange Organic Chocolate Caramel Crunch with Sea Salt bar, depending on apple size
1- 1 1/2 tsp. oil (such as vegetable oil), depending on chocolate amount
Wash and dry apple. Stick a candy-apple type stick (or something similar) into the stem. Make sure it is stable.
Melt chocolate and oil in a bowl for 60 seconds, stirring every twenty seconds, until fully melted. The chocolate and oil should be evenly combined and the texture should be smooth. If the chocolate seems dry or clumpy, add a bit more oil- though there will be tiny caramel and sea salt crystals in the chocolate.
Place the apple in the bowl with melted chocolate. Using a spoon, cover the apple in chocolate and smooth out as best you can. Take apple out of bowl and make sure it is evenly coated.
Set apple down on wax paper or a plate, with the stick pointing up. Refrigerate for at least half of an hour.
Eat soon after refrigeration.
Multiply the ingredients for desired quantity.
For the cupcakes:
1 c. Equal Exchange Organic Baking Cocoa
2 1/3 c. all-purpose flour
1 2/3 c. brown sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 c. chocolate chips
3 large eggs
1 1/2 c. milk
1 Tbsp. vanilla extract
1 Tbsp. vinegar, cider or white
1/2 c. vegetable oil
For the frosting:
6 Tbsp. unsalted butter, softened
1/3 c. vegetable shortening
1/8 tsp. salt
4 to 5 c. glazing sugar or confectioners’ sugar
2 tsp. vanilla extract, Pure Vanilla Plus, or a mixture of both
1/4 to 1/3 c. milk
Natural Food Dye
Preheat the oven to 350°F. Line two standard 12-cup muffin pans with paper or silicone muffin cups, and grease the cups.
In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt and chocolate chips. Set aside.
In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, oil, and vinegar. Stir this mixture into the dry ingredients, mixing until everything is well combined.
Spoon the batter into the prepared muffin pans, filling the cups about 3/4 full.
Bake the cupcakes for 20 to 22 minutes, or until a cake tester or toothpick inserted in the center of one of the middle cupcakes comes out clean.
Remove the cupcakes from the oven, and as soon as you can handle them, remove them from the pan, and transfer to a rack to cool. Store cooled cupcakes airtight.
Beat together the butter, shortening, and salt.
Add the sugar, vanilla, and ¼ c. milk, and beat until fluffy. Add additional milk if the frosting seems too stiff to spread.
Split frosting into two separate bowls and color as desired.
1 2/3 cups flour
1 cup granulated sugar
1/4 cup brown sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
15oz pureed pumpkin
1/2 cup butter – melted
1 cup Equal Exchange Organic Chocolate Chips
Preheat oven to 350F. Grease muffin pan(s) or line with muffin papers. Mix flour, sugars, baking soda, baking powder, and salt in a large bowl. In another bowl, break eggs and add pumpkin and butter. Stir rapidly until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in. Do not over mix. Scoop into pan and bake 20-25 minutes. They should still seem a little underdone when removed from the oven – test with a toothpick.
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