Raw Halloween Cookies

Raw Halloween Cookies

These are fuuuun!

This video will show you how to make a raw pumpkin-shaped cookie, complete with orange and green icing. You can then use the recipe below to get creative and make other shapes and colours, including ghosts and bats.

Rate This Recipe
5 from 2 votes

Raw Halloween Cookies

Nutrition (For one serving)

Calories: 6030kcalCarbohydrates: 491gProtein: 127gFat: 412gSaturated Fat: 94gSodium: 283mgPotassium: 7809mgFiber: 143gSugar: 129gVitamin A: 28353IUVitamin C: 23mgCalcium: 664mgIron: 37mg


Cookie biscuit

  • 1 cup walnuts soak for 4 hours, then dehydrate
  • 1 cup pecans soak for 4 hours, then dehydrate
  • 1 cup Brazil nuts
  • 1 cup raw oats
  • 15 soft apricots dried, soaked 2 hrs+ and diced
  • 3/4 cup lucuma
  • 1/2 cup raisins
  • 1 pinch salt
  • 2 tsp mixed spice or pumpkin spice

Green icing

  • 1/2 cup cacao butter chopped, melted
  • 1 cup cashews
  • 1/2 cup spinach juice
  • 2 tbsp xylitol
  • 1 pinch salt

Orange icing

  • 1/2 cup cacao butter chopped, melted
  • 1 cup cashews
  • 1/2 cup carrot juice
  • 2 tbsp xylitol
  • 1 pinch salt


  • Grind the nuts from the cookie biscuit ingredients in a food processor until a flour forms.
  • Blend the oats into a flour in a high-speed blender.
  • With the ground nuts in the processor, add the oat flour and start to process again, adding a few apricots at a time until the mixture binds together. If it’s not binding, you can add some of the apricot soak water too.
  • Roll out the mixture on a flat surface to the desired thickness. If mixture sticks, mill some more oats to dust the rolling pin and rolling surface with.
  • Using a cookie cutter, cut the cookies from the rolled-out dough.
  • You will need to re-form and re-roll the leftover dough to get the most from it.
  • Dehydrate cookies on a mesh sheet for 10 to 12 hours at 115 degrees F.
  • Blend the green and orange icing ingredients separately in a Vitamix or other high-speed blender until smooth. Do not include the cacao butter yet.
  • Add the cacao butter and blend again just long enough to mix it in.
  • Transfer mixture to a piping bag and leave in the fridge long enough for it to set a little.
  • Decorate the cookies.
  • Place cookies in the fridge to let the icing set.



Mixed spice varies, depending on country and brand.  If you have pumpkin spice, use that.  Or you can use the following recipe to make your own mixed spice:
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
Rate This Recipe
5 from 2 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!

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