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Get creative with your Halloween treats with these ghoulish recipes!

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Halloween is here – but not quite as we know it!

October 31 sees the spookiest day of the year roll round and it gives you the perfect chance to get creative with your kids to make some super-scary treats!

The team at Little Cooks Co has provided us with two simple recipes you can get stuck into to create some Halloween treats with a difference.

Chocolate fudge devil cakes

Though these cupcakes may look devilishly decadent, they are full of deceptively good-for-you ingredients like beetroot and raspberries!

Prep: 30 minutes  

Cook: 15-18 minutes

Serves: 12 cakes

Ingredients you’ll need:

Cake Ingredients

  • 10g milled flaxseeds and 3 tbsps water
  • 70g brown rice flour
  • 70g oat flour (you can blend regular oats into a fine flour, and choose gluten free if preferred)
  • 60g dark cocoa powder or cacao powder
  • 1 tsp baking powder
  • 120g honey or maple syrup
  • 80g olive oil or melted coconut oil
  • 1 tsp vanilla extract
  • 200ml milk (or dairy free alternative)
  • 1 tsp vinegar
  • Filling Ingredients
  • 160g cooked beetroot (not in vinegar), roughly chopped
  • 125g raspberries
  • 35g honey or maple syrup
  • 10g milled chia seeds (you can mill them by blitzing them in a blender)

Frosting Ingredients

  • 70g coconut oil or butter, melted
  • 60g dark cocoa powder or cacao powder
  • 45g maple syrup/honey
  • 60 ml water or milk
  • 2 tsp vanilla extract


  1. Preheat your oven to 180c (fan)/200c (non-fan)/gas mark 6. Line a 12-hole fairy cake tin with cases
  2. Make your flaxegg by adding the flaxseed to a small bowl along with 3 tbsp of water. Stir and set aside to form a gel. Add the rice flour, oat flour, cocoa or cacao powder and baking powder to a large mixing bowl. Whisk to combine, leaving a well in the centre
  3. In the well, add the honey/maple syrup, olive oil, vanilla, milk, vinegar and flaxegg. Whisk to combine - the mixture will be quite wet
  4. Transfer the mixture into a measuring jug and pour into the cases, filling just near the top. Pop in the oven and bake for 15-18 mins
  5. While the cakes are baking, make your filling by blending the beetroot, raspberries and honey/maple syrup. Pour the mixture through a sieve to remove the seeds and pulp. You may need to use a spoon to move the mixture inside the sieve, lightly pressing it through
  6. Transfer the puree into a small saucepan and simmer for 3-5 minutes. Add the milled chia seeds and stir. Transfer to a plate and pop it in the fridge to set and cool
  7. When the cakes have cooled, make your frosting by blending the melted coconut oil/butter, cocoa/cacao powder, water/milk, honey and vanilla. Add a splash more water or milk if it doesn't catch easily in the blender. If it is runny then pop it in the fridge to firm up
  8. To assemble your devil cakes, use a circular cutter to cut out a circle in the middle of each cake, only pressing down halfway to leave a base for the filling. Don't worry if the sides crumble!
  9. Fill the holes/top of the cakes with the beetroot and raspberry filling, top with the chocolate frosting and then stick the devil horns in!

Puking pumpkin and apple pies

A healthy sweet treat, packed with vitamins A and C, both helping to keep the immune system strong this Halloween!

Prep: 30 minutes

Cook: 18-20 minutes

Serves: 9 pies

Ingredients you’ll need:

  • Pastry Ingredients

    • 90g buckwheat or sorghum flour
    • 80g brown rice flour
    • 70g ground almonds
    • 50g tapioca flour
    • 2 tbsp milled flaxseeds
    • 4g cinnamon
    • 1 egg
    • 100g melted butter or 75g coconut oil
    • 40 ml cold water
    • Eggwash = 1 egg whisked with 1 tsp water

Filling Ingredients

  • 150g pumpkin, peeled and grated
  • 1 small apple (approx. 100g), grated (no need to peel)
  • 1 orange, juiced
  • 40 ml water
  • 60g honey/maple syrup


  1. Make the pastry by whisking the dry ingredients together in a mixing bowl
  2. Add the melted coconut oil/butter, and mix in the water a bit at time until the pastry comes together into a dough. Pop in the fridge to chill and firm up while you make the filling
  3. Next, grate the pumpkin and apple and add it to a small saucepan with the orange juice, water and honey/maple syrup and cook for 10-15 minutes until soft and mashable
  4. Transfer to a small plate and pop in the fridge to cool and then blend or mash (with a potato masher) until smooth
  5. Preheat the oven to 180c (non fan assisted) and line a baking tray with parchment paper
  6. Take the pastry out of the fridge and cut it in half
  7. Roll the first half between sheets of parchment paper (this is to prevent sticking), to the thickness of a £1 coin. Use a 9cm cutter to cut out 9 circles, and use a butter knife/spatula to help you lift the pastry circles and place them on the lined baking tray
  8. Next, roll out the other half between parchment and cut out 9 circles again. On the circles, use knife to cut two ‘X’s for the eyes and an oblong circle near the bottom for a mouth
  9. Put about 1 heaped tbsp of the filling on the pastry circles and top with the pastry face. Lightly press the edges to seal - the filling should be visible in the mouth!
  10. Brush the pastry faces with eggwash and put in the oven to bake for 18-20 mins, until golden brown


Little Cooks Co is a monthly subscription-based recipe kit that’s posted through the letterbox, direct to kids, in a neat 100% recyclable box with compostable packaging. The box is packed with all the natural and healthy dry ingredients of that month’s delicious and nutritious recipe for kids to bake in the home.



chocolate fudge devil cakes
puking pumpkin pie