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.
Multiply the ingredients for desired quantity.
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.
Preheat oven to 350 degrees F. Lightly grease an 8x8 square baking dish.
Combine all ingredients in a blender until smooth. Pour the mixture into the prepared baking dish.
Bake until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
Recipe courtesy of Katrina Morales from Rollin' Oats Market and Cafe, from a Cooking with Equal Exchange Chocolate Class.
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