So for those of you who don’t know, I LOVE fall! And I also really love Harry Potter. Since it’s finally fall, my lovely friend Kota Wade and I decided to create this fun fall treats video for you guys, 2/3 of those treats being Harry Potter ones! These are seriously all SO delicious and so easy, they’re great for any parties you might be having this season, plus also any Harry Potter themed parties. We created this fun video showing you how to make everything as well, and you can check it out on her youtube channel- Steamfaerie. CLICK HERE to watch the video showing you how to make all these treats! We tried to make everything in this super accessible and easy as well, using primarily store bought ingredients, and of course, making everything vegan! Unfortunately the pumpkin pasties aren’t gluten free, but everything else is, and if you want to make the pumpkin pasties gluten free- just simply make your own gluten free pie crust which is pretty simple! Alright, let’s just jump right into it!
CARAMEL CANDY CORN POPCORN BITES
So we’re going to start out with the Caramel Candy Corn Popcorn Balls… I know, sounds like a mouthful right? But they’re super easy, and so fun to make because you can personalize them and decorate them however you want! Now to be fair, these pretty much are just caramel popcorn balls, decorated to look like candy corn. They don’t actually taste like candy corn so don’t get confused. But they’re still cute, right!? For these you’ll need some salted caramel sauce, popcorn kernels, olive oil, sugar, salt, cocoa butter, powdered sugar, coconut nectar, vanilla extract, food coloring, and any other decorations you’d like. We ordered some vegan candy corn off amazon, and got these vegan candy googly eyes from Michael’s Craft Store. We already have a vegan caramel sauce recipe up on this site, so you can check it out here- Coconut Caramel Sauce . Once you have your caramel sauce made, make your popcorn! You’ll want to make your own for this instead of using some that you make in the microwave. Get a deep pot, coat the bottom lightly with olive oil and pour in an even, single layer of kernels. Cover the pot and allow to cook over medium-high heat until all of the popcorn kernels have popped. Once your popcorn is done, coat it with 2 tbs of sugar, and 2 tbs of salt, and toss to combine. While thats cooling off, you can make your white chocolate. For this, just simply melt your cocoa butter, powdered sugar, coconut oil, & vanilla extract together in a sauce pot until everything is melted and combined. Separate the chocolate into three separate bowls, leaving one of them white without any food coloring, but coloring one bowl orange, and one yellow, so that you can emulate candy corn. Once your popcorn is cooled off, drizzle your caramel sauce over top, and mix to combine. Line a baking tray with wax paper (this is very important), form your popcorn into golf ball sized balls, and place on the baking sheet. Next drizzle the tops with your white chocolate, we put it in three separate squeeze bottles, and drizzled each color 1/3 of the way overtop to create the candy corn color, then top them with any decorative candies you’d like. Once you’re done decorating, place them in the fridge for at least a half hour to set, but I’d recommend keeping them in there if you’re not eating them so that they stay in tact!
- popcorn kernels
- 1-2 tbs olive oil
- 2 tbs organic cane sugar
- 2 tbs salt
- 1/2 cup Coconut Caramel Sauce
- 1 1/2 cup raw cocoa butter, grated or finely chopped
- 3/4 cup coconut refined coconut oil (if you want a more coconutty flavor, use the unrefined coconut oil)
- 1 cup powdered sugar
- 2 tsp vanilla extract
- food coloring (orange & yellow)
- various candies
- Add your oil to a deep pot along with a single layer of popcorn kernels. Cover with a lid and allow to heat over medium – high heat until popped. Coat with cane sugar and salt and toss to combine.
- Mix your cocoa butter, coconut oil, powdered sugar, and vanilla extract in a pot over medium heat until melted and combined. Make sure to whisk frequently. Separate into three bowls, leaving one of them white, and coloring the other two yellow and orange.
- Mix your caramel in with your popcorn once the popcorn has cooled. Line a baking sheet with wax paper (important), and form the popcorn into golf ball sized balls and place on your baking sheet.
- Top each popcorn ball with melted chocolate, and any candy toppings you’d like, and place in the fridge to set. Serve right before eating!
Up next is my personal favorite, Butterbeer. For those of you who don’t already know, I’m a HUGE Harry Potter fan. To the point where I have Voldemort tattooed on my forearm (amongst other Harry Potter tattoos as well). Butterbeer was always something I was so obsessed with from the books and theme parks, but unfortunately when you buy it at the parks or anything, it isn’t vegan. Making Butterbeer is so easy to make at home, and personally more fun in my opinion. For this you’ll need that same salted caramel sauce (Coconut Caramel Sauce), cream soda, sweetened condensed coconut milk, ground cinnamon, and vegan coconut whipped cream (Whipped Coconut Cream ). You’ll want to make sure that your caramel sauce is room temperature, not hot at all otherwise this drink won’t be the same, and also make sure to chill your cream soda very well before making this (you want it basically almost like a slushie). Whisk your caramel into your cream soda in a large glass until combined, place in the freezer for a few minutes while you make your cream to make sure it gets nice and chilly. For the cream topping, take your whipped coconut cream and mix it with some sweetened condensed coconut milk, and ground cinnamon. Whisk to combine, and then also place in the freezer for a few minutes to stiffen up. Once both items are ready to go, fill a frozen mug about 3/4 way with your butterbeer soda mixture, and then top generously with your cream mixture. This is one of my favorite treats to make, it’s so easy and SO delicious!
- Cream Soda
- 1/2 cup Coconut Caramel Sauce
- 2 cups coconut whipped cream
- 1/4 cup sweetened condensed coconut milk
- 1 tbs ground cinnamon
- Mix your cream soda and caramel together in a bowl or large glass. Transfer to the freezer for a few minutes to chill.
- Mix your coconut whipped cream, sweetened condensed coconut milk, and ground cinnamon together, and again place in the freezer to set up.
- After about 5-10 minutes, fill a frozen mug or glass about 3/4 way with the cream soda mixture, and then top generously with the cream mixture.
Pumpkin Pasties… Oh what could I say about these? Kota and I have been obsessed with these for quite a while, and usually make them about once a week. For all you Harry Potter fans out there, these guys paired with some butterbeer and one of the movies playing is the perfect fall day. These are also super easy to make in general, but we made it even easier for you by using store bought ingredients that are ready to go and all you need to do is assemble and bake! For these, roll out your pie dough one sheet at a time. Take a round bowl or round cookie cutter and cut out circles and set aside. For the pumpkin filling, you can definitely make your own using pumpkin puree, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and ground allspice- but they sell a pre made pumpkin pie mix thats canned, usually right next to the pureed pumpkin, that has all those spices already mixed in. That’s a great alternative if you don’t already own all those spices. We just used the pre made canned pumpkin pie mix, and spooned a dollop onto the center of the circle of pie dough. Fold the pie dough over itself, and then crimp the edges with a fork to seal it. You’ll have to cut some slits in the top, to allow steam to escape the pie dough so it doesn’t explode, and you can do them in any shape you’d like. Traditionally you’d place an “X” cut on top, but we decided to do a lightening bolt to make it more Harry Potter-esque. Coat the tops in melted vegan butter, and if you wish as well, some decorative sugar. Follow the package instructions for your pie dough and bake accordingly! Allow to cool for a few minutes before eating, and pro tip- top these babies with some leftover butterbeer cream as well.
- 1 box of pre made vegan pie crust
- 1 can of pre made pumpkin pie filling (check ingredients to make sure the one you get is vegan)
- melted vegan butter
- decorative sugar (optional)
- Roll out your pie crust one sheet at a time. Use a small bowl or round cookie cutter to cut out circles of your pie dough.
- Scoop a spoonful of pumpkin pie filling into the center of each circle. Roll the pie dough over, and crimp down the edge with a fork.
- Make a small slit on the top of each pastie, we did it in the shape of a lightening bolt but an “X” works just fine. Top with melted butter, and if desired, decorative sugar.
- Place on a greased baking sheet and bake according to your pie doughs box instructions.