Halloween is one of my favorite holidays.

But the foods associated with Halloween can be quite unhealthy. From high fructose corn syrup, to sugar bombs, Halloween can be the start of a very unhealthy holiday season. Let’s mix things up a bit and create some healthier Halloween favorites.

Not gonna lie, these aren’t all gluten free, vegan, or even sugar free, but they are homemade with quality ingredients that you can feel better about than most of the crap from the store. So let’s all indulge a bit in Halloween Popcorn, Avocado Deviled Eggs, and Vegan Ranch Dip. Be sure to select dietary essential oils when used in cooking.

Get your party started with a glorious table scape!

Make your healthy Halloween spread look all the more inviting by decorating with spooky bats, black cats, or jack-o-lanterns.

Healthy Halloween Snacks

Zesty Vegan Ranch Dip


2 drops dill essential oil

3 cloves garlic

1 teaspoon onion powder

2 teaspoon parsley

1 ½ teaspoons apple cider vinegar

1/4 cup almond milk

1 ½ cup veganaise

1/4 teaspoon paprika

1/8 teaspoon pepper

½ teaspoon salt


  1. Combine all ingredients in a food processor and blend until combined.
  2. Serve with fresh vegetables.

Halloween Popcorn


½ cup unpopped popcorn

1/8-1/4 cup unrefined coconut oil

1 drop clove essential oil

2 drops cinnamon essential oil

2 drops orange essential oil

1 ½ tablespoons blue agave


  1. Pop popcorn in a brown paper bag or air popper.
  2. Melt coconut oil over low heat on the stove.
  3. Once melted, add essential oils and blue agave.
  4. Pour mixture over the warm popcorn, and stir to coat.

Avocado Deviled Eggs


6 large eggs

1 ripe avocado, peeled and seeded

1 tablespoon lime juice

½ teaspoon salt, or to taste

1½ tablespoons veganaise

1 teaspoon dijon mustard

1 drop each black pepper and coriander essential oils

pinch chili powder 

Paprika or smoked paprika, for garnish


  1. Place a pot of water on the stove over high heat, place eggs in water, and bring to a boil. Once the water is boiling, turn off heat and set a timer for 12 minutes. Allow eggs to rest in pot, covered, until timer goes off. Once 12 minutes have passed, remove the eggs from the pot and place in cold water. Peel while still warm.
  2. Once peeled, slice the eggs in half and scrape yolks into a medium sized bowl.
  3. Add the avocado, lime juice, vegenaise, mustard, salt, pepper, and chili powder to yolks and mash with a fork to combine.
  4. Stir in the cilantro.
  5. Dollop the filling into the egg whites with a small spoon.
  6. Garnish with (smoked) paprika, chili powder, or cayenne. Serve immediately.

Chocolate Dipped Sandwich Cookies


1 1/4 cups butter, at room temperature

2 cups powdered sugar

1 cup dutch processed cocoa or dark cocoa powder

½ teaspoon salt

1 teaspoon vanilla extract

1½ cups flour


4 cups powdered sugar

½ cup butter, melted and cooled

1 tablespoon vanilla extract



Make Cookie Batter
  1. In a stand mixer, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes. Add cocoa powder, salt, and vanilla, and mix until incorporated.
  2. Add half of the flour and mix. Then, add the remaining flour, 1/4 cup at a time, until you get a dry dough that is not sticky at all. Divide the dough into 3 balls and pat them together to form a disk. Cover the disks in plastic wrap and refrigerate for 15 minutes.
  3. Preheat the oven to 350oF.
Make Filling
  1. While the dough is chilling, mix up the cream filling. Mix powdered sugar, melted butter, and vanilla extract together. Add 1 teaspoon of water at a time, if needed, until the mixture is a thick dough.
  2. Divide the filling in half and roll it into a log that is about 2 inches wide. Roll the log in plastic wrap and let it chill in the fridge while the cookies are baking.
Make Cookies
  1. Remove plastic from one disk and roll your dough out on a lightly floured surface until 1/4 inch to an 1/8 inch thick.
  2. Use a 2-inch circle cutter to cut out the cookies. Place on a cookie sheet and bake for 8-9 minutes. Repeat with the rest of the dough. Place the cookies on a wire rack to cool.
Assemble Cookies
  1. After the cookies are cool, remove the filling from the plastic wrap. Using a sharp knife, slice off a piece that is between 1/4 to a 1/2 inch thick.
  2. Stack a cookie, cream, and then another cookie. Press lightly together.
  3. Once cookies are complete, place on a sheet pan and put in refrigerator.
Cover in chocolate
  1. Crumble 2 bars of your favorite chocolate (I like Peppermint-Almond Chocolessence) into a double boiler, and slowly melt chocolate over medium heat.
  2. Once completely melted, remove cookies from refrigerator and dip half of the cookie into the melted chocolate.
  3. Top with candy eye balls for an added treat.

Love these healthier halloween options? For all of my favorite vegan snacks, check out this blog post!

Halloween obsessed? Here are some Essential Oil Blends for Halloween you should try ASAP.