Last Minute Halloween Party Hacks & Treats

It's crazy how quick Halloween snuck up on us this year! If you're scrambling last minute to get the house decorated, looking for an easy DIY costume, or need a fun (but healthy) treat to bring to a party this weekend we've got you covered.

We love some festive fun (even if it's last minute) so we wanted to share some of our go to easy DIY tricks and halloween treat recipes with you.

We love these fun and easy decoration ideas in this Better Homes and Gardens blog post, these costume ideas for women from Pioneer Woman, and these Last Minute DIY costumes for men!

Our top 3 favourite (healthier) Halloween themed treat recipes..

Vegan Pumpkin Chocolate Chip Cookies



  • ½ cup melted coconut oil
  • ½ cup pumpkin puree
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 ⅓ cups all-purpose flour
  • 1 teaspoon pumpkin spice
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ¾  cup dairy free chocolate chips 


    1. Begin by adding your melted coconut oil, pumpkin puree, brown sugar, and white sugar to a mixing bowl and whisking together until combined.
    2. Then, add in the flour, pumpkin pie spice, salt, and baking soda. Make sure to add the flour first and then add the other ingredients on top. Mix together until a smooth but semi-sticky dough forms. Then, fold in ½ cup of the chocolate chips using a spoon or spatula until evenly distributed.
    3. Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 1 hour. This helps the dough form a better flavor and cookies can even be chilled up to 24 hours.
    4. Once you are ready to bake, preheat the oven to 325F and cover a baking tray with parchment paper. Take the dough out of the fridge and use a cookie scoop to scoop 1.5 Tbsp sized cookies onto the baking pan (40-45 grams). Leave a few inches between each cookie as they will spread while baking. Also, make sure to flatten each cookie a bit with a spoon or your palm before baking. Then, take the additional ¼ cup of chocolate chips that was set aside and add 3-5 chips to the top of each cookie. (*Please keep in mind, if making smaller or larger cookies you will need to adjust baking time by 1-2 minutes*)
    5. Add to the oven and bake for 12-14 minutes until edges are beginning to brown, but center is still soft yet no longer glossy.
    6. Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help the cookies deflate. This is also a good time to swirl the warm cookies between a round pastry/cookie cutter to make them round
    7. Let the cookies cool on the baking sheet for 5-10 minutes. Then, remove from the tray and place onto a wire rack to finish cooling or eat right away for warm and gooey cookies. Enjoy!

    Healthy Gluten Free Dirt Cups


    • 2 cans full-fat coconut milk chilled in the fridge overnight
    • 1 large avocado ripe
    • ¼ cup unsweetened cocoa powder
    • 6 tablespoon maple syrup
    • ½ teaspoon vanilla extract
    • 2 rows gluten-free sandwich cookies
    • 1 package gummy worms if you are vegan, make sure you use vegan gummies


    1. Begin by opening the cans of coconut milk and scooping the thick white coconut cream into a large bowl. This will be easy if the cans have been chilled overnight, as the cream will be solid. Be sure to avoid adding any coconut water. Save this for another recipe or discard.
    2. Add the avocado, cocoa powder, maple syrup, and vanilla to the bowl. Beat with a hand mixer for 2-3 minutes to combine the ingredients into a thick and smooth mousse.
    3. Cover and place the mousse in the fridge for at least 1 hour.
    4. Next, crush the cookies into crumbs. Do this by using high power blender, food processor, or placing the cookies in a ziplock bag and hitting them with a rolling pin. Set aside.
    5. Ideally prepare the dirt cups just before you're ready to serve. Layer mousse and cookie crumbs in a 250ml clear glass of your choosing until it's full. Top with gummy worms.
    6. Best served immediately, however the cups will last in the fridge for 2-3 days. The cookie crumbs may become less crunchy over time. Enjoy!

    Healthy Pumpkin Fudge


    • 2 cups pitted medjool dates
    • 1 cup nut/seed butter of choice
    • 1/2 cup pumpkin puree
    • 1 tbsp pumpkin pie spice
    • 1/2 tsp salt (omit if nut butter is salted)
    • 24 tbsp melted coconut oil or non-dairy milk, as needed
    • 1/2 cup dairy free dark chocolate chips, melted


      1. Combine all the ingredients in a food processor.
      2. Blend, stopping to stir and adding coconut oil or milk as necessary until smooth.
      3. Press into a pan lined with parchment paper or a silicone mold.
      4. Freeze overnight.
      5. Slice into squares and dip in melted chocolate if desired. Enjoy!

    Stay Spooky - @Tubify Team

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