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a Halloween charcuterie board filled with five different festive dessert treats, photographed vertically

Halloween Charcuterie Board (for Dessert)

Try this Halloween charcuterie board for a fun, festive dessert platter that everyone will love!

Course Dessert, Snack
Cuisine American
Keyword Halloween charcuterie board, Halloween dessert board
Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour
Servings 1 board
Author Dairy Free for Baby

Ingredients

For the Dipped Pretzels:

  • 1 cup dairy free chocolate chips (i.e. Enjoy Life)
  • 15 pretzel rods
  • Sprinkles

For the Clementine Pumpkins:

  • Clementines
  • Celery

For the Pumpkin Dip:

  • 1/2 container SoDelicious CocoWhip (half of 9 ounce container)
  • 3/4 cup pumpkin puree (plain)
  • 3 tbsp instant vanilla pudding mix
  • 1/2 tsp pumpkin spice
  • Gingersnaps or sliced apples, for serving

For the Candy Corn Fruit Skewers:

  • Pineapple
  • Cantaloupe
  • Banana

For the Energy Bites:

  • 1 medium apple, peeled and diced
  • 1 cup rolled oats
  • 1/2 cup natural peanut butter
  • 1/2 cup whole pitted dates
  • 1 tsp cinnamon
  • 1 tbsp chia seeds
  • Edible eyeballs

Instructions

For the pretzels:

  1. Prepare a baking sheet with wax paper.
  2. Melt the chocolate in a microwave safe bowl, 30 seconds at a time, stirring between each time in the microwave. It should take about 1:30 to 2:30 total time to melt.

  3. Dip the top third of the pretzel rod in the chocolate. If your bowl has high sides, you may want to pour the melted chocolate on a plate and roll the rods instead.

  4. Shake the sprinkles onto the chocolate dipped pretzel rod, then place on the baking sheet. Repeat with the rest of the rods, then place in the fridge for about 30 minutes until they firm up.

For the clementine pumpkins:

  1. Peel as many clementines as you’d like to use. Slice a celery stalk in half lengthwise, then slice into small 2-inch pieces. Stick a piece of celery into the center of each clementine to form the “pumpkin”.

For the pumpkin dip:

  1. Use a hand mixer or stand mixer to combine the coco whip, pumpkin puree, vanilla pudding mix, and pumpkin spice. Refrigerate until ready for use. When ready, serve with gingersnaps.

For the candy corn skewers:

  1. Chop fruit up into relatively equal size 1-inch pieces. Line up a piece of pineapple with a piece of cantaloupe above it, and banana above that. Cut edges to angle into a triangle. Place on skewers in that order.

For the energy bites:

  1. Add everything to a food processor and process until well combined. You may have to stop the processor and run a spoon down the sides a few times. Once well combined, roll into balls. If desired, add edible eyeballs. Place in the fridge until ready for use.

Recipe Notes

  • Some instructions don't contain specific amounts because you can make as much or as little as you'd like for your board.
  • If you would prefer making a bigger batch of pumpkin dip, use the following measurements:  one box instant pudding mix, one 9-oz container of CocoWhip, 15-oz can of pureed pumpkin, and 1 tsp pumpkin spice.