Ingredients

2/3 cup (65g) powdered sugar / icing sugar

2-3 teaspoons (10-15g) aquafaba (brine from a can of chickpeas) or dairy-free milk

1/2 teaspoon activated charcoal powder or a few drops of black food coloring

2 green and/or red apples

1/4 cup smooth peanut butter or nut/seed butter of choice

1-2 strawberries (sliced)

1/4 cup pine nuts (slivered almonds, sunflower seeds, or pumpkin seeds)

2 bananas (peeled)

1 tablespoon melted vegan chocolate

1/8 teaspoon coconut oil (if needed)

5-8 fresh strawberries

1 tablespoon melted vegan white chocolate

1/8 teaspoon coconut oil (if needed)

1/2 cup fresh blueberries

1/2 cup fresh seedless grapes (green, red, or black, halved)

2-4 mango cheeks (cut into a criss-cross pattern)

2-4 mandarins (peeled)

2-4 pieces of celery, about 3″ (6cm) each

Instructions

Step 1: Make the candy eyes by mixing the powdered sugar with 2 teaspoons of aquafaba or dairy-free milk in a small bowl until a thick paste forms. Add more liquid if needed until it slightly flattens when dropped.

Step 2: Pipe approximately 30-40 small circles (about 8mm wide) onto parchment paper using a piping bag with a small round tip.

Step 3: Stir the charcoal powder or black food coloring into the remaining icing and pipe small dots into the centers of the circles to create pupils.

Step 4: Let the candy eyes dry uncovered at room temperature for 1-2 days until firm.

Step 5: Prepare the apple monsters by coring the apples and cutting them into quarters. Cut a wedge from each quarter to form mouths.

Step 6: Spread peanut butter inside the mouth wedges and insert a sliced strawberry in the lower part. Press pine nuts into the upper part to resemble teeth, using a toothpick to create indents if needed.

Step 7: Attach candy eyes to the apple skin using nut butter or melted chocolate as glue.

Step 8: Cut bananas in half and create a zig-zag pattern on the cut sides. Attach candy eyes with nut butter or melted chocolate and use melted chocolate to draw mouths.

Step 9: Drizzle melted white chocolate over strawberries to make mummies. Stick candy eyes onto them, using melted chocolate as glue if the white chocolate has set.

Step 10: Arrange candy eyes on blueberries, grapes, and mango cheeks using melted chocolate or nut butter as glue if needed.

Step 11: Insert celery sticks into the center of peeled mandarins to add a spooky touch.

Step 12: Arrange all the decorated fruit on a large platter as desired and chill covered in the refrigerator until ready to serve.

Tips & Variations

Swap peanut butter for almond or sunflower seed butter if there are nut allergies.

Use store-bought candy eyes to save time if preferred.

Add a few drops of coconut oil to the melted chocolate to make it easier to pipe or drizzle.

Try other seasonal fruits like pomegranate seeds or kiwi slices for extra color and texture.

Storage

Store the finished fruit platter covered in the refrigerator for a couple of hours up to serving time. Leftover decorated fruit can be kept in an airtight container in the fridge for 1-2 days, but it is best eaten fresh for optimal texture and flavor. Reapply melted chocolate if eyes or decorations loosen after chilling.

FAQs

Can I make the candy eyes ahead of time?

Yes, you can prepare the candy eyes up to 2 days in advance and store them at room temperature until firm. This saves time on the day of assembly.

What can I use if I don’t have activated charcoal powder?

If you don’t have activated charcoal powder, a few drops of black food coloring will work well for the pupils of the candy eyes.

Dessert

Halloween Fruit Platter with Monster Apples, Banana Ghosts, and Strawberry Mummies Recipe

Introduction