Vampire Hearts on Toast are a tasty Halloween treat and are delicious with a bit of cream cheese on toast. Of course, the vampires were vegan and the cream cheese is plant-based. My toast was gluten-free. So this entire recipe is vegan and gluten-free.
If You Can’t Get Fresh Vampire Hearts, Use This Instead
Fresh vampire hearts can be an exotic and hard-to-find ingredient. If you don’t want to forage your own vampire hearts (and who has the stomach for that, anyway??) and you don’t have time to scour the internet for resources, then a reasonable and less expensive substitution is dried black mission figs.
These are fun appetizers at any Halloween party and the hearts can be made ahead. When ready to serve, just put some plant-based cream cheese on toast and top with a heart!
“Go to your bosom; knock there, and ask your heart what it doth know…”William Shakespeare
Ingredients in Vampire Hearts
- Black Mission Figs
- Fresh Beet
- Rice Paper Wrappers
- Maple Syrup
- Beet Juice
- Wooden Skewers
How To Make Vampire Hearts Using Figs
These are pretty simple to make. For each heart, just pinch the hard piece off the bottom of the fig and then wrap it with one or two very thin slices of beet and then with a small piece of moistened rice paper wrapper.
Use a wooden or metal (silver highly recommended) skewer and stab through the heart, holding the beet slices and rice paper wrapper together.
Coat/marinate the stabbed hearts with a bit of maple syrup. Air fry for about 4 to 6 minutes at 350 degrees F until the rice paper wrapper just begins to harden and the beet has become slightly soft.
Serve with plant-based cream cheese on toast with a splash of beet syrup, made with 2 tablespoons maple syrup and a teaspoon of beet juice.
- 12 dried black mission figs
- 1 fresh beet, sliced very thinly
- 4 sheets rice peper wrappers
- 1/4 cup maple syrup, divided
- 1 teaspoon beet juice
- Pinch the dried end off the bottom of the dried mission fig.
- Peel the beet and make very thin slices. Wrap the thin slices of beet around the figs and secure them with pieces of moistened rice paper wrappers.
- Marinate in maple syrup for several minutes, then air fry at 350 degrees F for about 4 to 6 minutes, until the beet has started to soften and the rice paper wrapper has just started to crisp.
- Sserve on gluten-free toast with a bit of plant-based cream cheese.
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.