It’s bound to happen – your kids will come home with mountains of candy, then try to dive in headfirst. You’re going to need something good to convince them to break away from the M&Ms, and these healthier Halloween treats are perfect!
Healthier Halloween Treats
Almond Butter Mini-Cups 2.0
Serves: Makes 12 mini-cups
Prep Time: 1 hour
- 8-9 ounces of unsweetened dark chocolate
- 1 tablespoon coconut oil
- 1/2 cup organic unsalted almond butter
- 1 tablespoon ground chia seeds (you can just grind whole chia seeds in a coffee grinder or Magic Bullet)
- 1 tsp. fine grain sea salt
- Natural maple syrup, to taste (optional)
Almond Butter Mixture:
- Heat almond butter until fluid and loose
- Mix in ground chia seed, pinch of sea salt, and maple syrup (optional) to taste
- Very lightly grease a non-stick mini-muffin pan with coconut oil (or use ungreased silicon candy mold
- Melt dark chocolate with coconut oil
- Whisk together, remove from the heat
- Add in maple syrup to taste
- Add 1-2 tsp. of the chocolate mixture to each cup, swirl to coat the sides evenly
- Place in freezer until set
10-15 minutes later:
- Pull tray out of freezer, add 1 teaspoon of almond butter filling to each cup
- Spread remaining melted chocolate over the top, covering cups
- Sprinkle remaining sea salt on top of each cup
- Place the muffin tin back into the freezer to allow the chocolate to harden (30 minutes) then remove from molds
Candy Eyeball Bark
Serves: Makes 1o slices
Prep Time: 1o minutes
- 4 pots of vanilla yogurt
- 1 Tbsp. coconut oil
- 1/4 c. blueberries
- 1/4 cup dark chocolate chips (or cocoa nibs)
- 1/4 cup strawberries, diced
- Edible Googly Eyes
- Line an 8×8 sheet pan with wax paper
- In a medium bowl, combine yogurt & coconut oil, then pour into the pan.
- Spread until even all the way across
- Top with the chocolate chips, strawberries, blueberries, and googly eyes.
- Place in freezer until set, then cut or break into pieces to serve
Mummified Granola Bars
Serves: Makes 14-16 bars
Prep Time: 2o minutes
- 1 ¾ cups quick-cooking oats
- 1 ⅓ cup sliced almonds
- ⅔ cup mini dark chocolate chips or raisins
- 1 tsp. nutmeg
- ½ tsp. fine grain sea salt
- 1 cup creamy unsalted almond butter
- ½ cup honey
- 1 ½ teaspoons vanilla extract
- 1 cup Greek yogurt
- 1 tsp. vanilla
- 1/2 cup confectioners sugar
- 16 pairs of edible eyes
- Line an 8 to 9-inch square pan parchment paper, cut to size.
- In a mixing bowl, combine oats, almonds, chocolate chips or raisins, nutmeg and salt.
- In a 2-cup liquid measuring cup, mix nut butter, honey, and vanilla until combined.
- Mix the liquid ingredients into the dry ingredients until no dry oats remain.
- Transfer the mixture to the prepared pan, spread it evenly, then press down as firmly as you can.
- Cover the pan and refrigerate for at least one hour, then slice into bars
- Whisk together yogurt, vanilla extract, and confectioners’ sugar in a bowl until smooth.
- Pour into a large ziplock bag & refrigerate for at least 30 minutes
- Once both are set, remove from fridge.
- Cut a corner off of the ziplock bag and drizzle over each bar to create a mummy-esque design
- Once the glaze has been used up, add 2 eyes to each bar
Prep Time: 3.5 hours
- 1/3 c pumpkin puree (not pumpkin pie filling)
- 1 tsp cinnamon
- 1 tsp sugar
- 1 large container vanilla yogurt
- Pumpkin freezer molds of choice (silicone works best)
- Combine pumpkin puree, sugar, and cinnamon.
- Fill each pumpkin mold halfway with vanilla yogurt, then top with pumpkin.
- Freeze for 3 hours or until solid.