Sweet Recipe Delights For Halloween
Written by: Kavata Kithome
It is that time again. It feels like this year has been flying by. I remember when I was younger I could not wait for certain days in the year. I would always rush the year just to get to the days that I felt were filled with fun, joy, family and you guessed it… amazing food!
I really enjoy everything about Halloween, from the costumes, to the scary movies and the delicious treats. But being the health advocate that I am, I can’t in good conscious indulge in all the sugary treats that wreak havoc in my system. I would be remiss, however, if I missed out on all the Halloween fun. So what’s a girl to do?
Well, I did what I always do and researched healthy treats that I can enjoy not just during Halloween, but all year round and found 4 treats that are sure to delight any taste bud.
5-Minute Chocolate & Almond Butter Fudge
This recipe is not only delicious and decadent, but it’s also good for you and super simple and it only takes five minutes to prepare and five ingredients to make! It showcases some of my favorites like coconut oil (a healthy fat), almond butter (for your protein and fat), cacao (an antioxidant powerhouse) and dates (providers of various vitamins and minerals and a good source of energy, sugar and fiber).
- 1 cup coconut oil
- 1 cup almond butter (you can also use unsalted crunchy peanut butter)
- 2 cups raw cacao
- 1 cup dates (pitted)
- 1 to 2 pinches of unrefined sea salt
1. Soak your dates in hot water for about 20 minutes to make them soft and sticky.
2. Carefully melt your coconut oil on very low heat.
3. Place all your ingredients, except the almond butter, in your high speed blender and blend until soft and well combined.
4. Add the almond butter at the end to keep the crunch.
5. Spread evenly in a tin or container.
6. Place in the fridge for about one hour.
Raw Chocolate-Coated Caramel Balls
I love caramel, so much so that this candy recipe is one of my guilty pleasures. You can enjoy this recipe gluten-free!
Makes 20 balls
PREP TIME: 25 minutes
CHILL TIME: 40 minutes
For the Caramel
- 7 ounces (200 g) (1 cup/250 mL) pitted soft Medjool dates
- 1 ½ tsp (7 mL) peanut butter or other nut or seed butter
- Pinch of fine-grain sea salt
For the Chocolate Coating
- ¼ cup plus 3 tbsp (100 mL) dark chocolate chips
- ½ tsp (2 mL) coconut oil
- Flaked sea salt or chia seeds (optional)
For the Caramel
1. Process the pitted dates in a food processor until a sticky paste forms. Add the peanut butter and salt and process until combined. The mixture will be very sticky, but this is what we want.
2. Scoop the sticky mixture into a bowl and freeze, uncovered, for about 10 minutes (chilling makes the caramel easier to shape into balls).
3. Line a plate with parchment paper. Lightly wet your fingers and shape the chilled caramel into small balls, making about 20 balls total. Set the balls on the parchment paper-lined plate as you roll them.
4. Place the finished balls in the freezer for 10 minutes to firm up.
For the Chocolate Coating
1. In a small saucepan, melt the chocolate chips and oil over very low heat. When two-thirds of the chips have melted, remove the pan from the heat and stir until smooth.
2. Remove the caramel balls from the freezer and dunk each ball into the melted chocolate, one at a time. Roll them around with a fork to coat. Tap off any excess chocolate coating and set the balls back on the lined plate. If desired, stick a toothpick in the top of each ball and sprinkle the balls with a tiny amount of flaked sea salt or chia seeds.
3. Freeze the balls for at least 20 minutes, or until the chocolate is set. Rolls taste best straight from the freezer and will soften at room temperature.
Tips: If your dates are stiff or dry, soak them in water for 30 to 60 minutes to soften them before use. Drain them well and blot off excess water before processing.
If you have leftover melted chocolate, scoop it onto a parchment paper-lined plate and freeze it. The chocolate will harden back up and you won’t have to throw any away. Break up the chocolate and store it for another use. Waste not, want not, as my mother always says!
For a nut-free option, use sunflower seed butter instead of nut butter. For a soy-free option, use soy-free nondairy chocolate.
Coconut Macaroons With Dark Chocolate
Dark chocolate is delicious and decadent, but it also has a variety of health benefits. The antioxidants in dark chocolate have been linked to improve digestion, vascular function and insulin sensitivity and are also known to help lower blood pressure. Combine that with the healthy fats and cholesterol-improving lauric acid found in coconut oil and you have a perfect, slightly sweet dessert.
12 servings, one macaroon per serving
- 2 cups unsweetened shredded coconut
- ¼ cup coconut oil
- ½ cup almond flour
- ⅓ cup pure maple syrup
- ½ tsp fine grain sea salt
- 1 tsp gluten free vanilla extract
- 2 tsp of cool water
- 2 oz of unsweetened baking dark chocolate
1. Mix all of the ingredients, except for the water and chocolate, together in a bowl. Combine until the coconut oil is fully incorporated.
2. Add the 2 teaspoons of water to the bowl and mix. The ingredients should start sticking together to form balls. If you feel the dough isn’t sticky enough, add more water by the teaspoon until the dough forms together.
3. Create a double boiler on the stove using a pot of water and a heat safe glass bowl or metal bowl. Bring the water to a slow boil and place the dark chocolate into the bowl to melt.
4. Line a baking sheet with parchment paper. As the chocolate is melting, form the “dough” into little balls and place them on your parchment lined baking sheet. Place the sheet into the refrigerator or freezer just until hardened.
5. Lastly, use a spoon and carefully dip each coconut ball into the melted chocolate. Place on the parchment paper again and allow the chocolate to cool on the coconut balls. You can accelerate cooling by moving your baking sheet into the refrigerator.
Chocolate Nutter Butter Cups
What is Halloween without a reese’s peanut cup and a nutter butter? These are surely classic favorites, so these chocolate nutter butter candies made with real ingredients are a Halloween dream come true! With pure chocolate from cacao butter that is rich in omega fatty acids, antioxidants and minerals, it is sinfully delicious, bringing happiness to your day!
- ½ cup (59 g) raw cacao butter, chopped
- 5 tbsp (25 g) raw cacao powder
- 2 tbsp (30 ml) raw honey
- 1 tsp (5 ml) vanilla extract
- ½ cup (90 g) creamy nut butter of choice (use sunflower seed butter for nut free)
- Coarse sea salt, to sprinkle on top
1. Place mini muffin liners in a mini muffin pan. If you don’t have a mini muffin pan, you can also place them on a baking sheet – just be careful as you fill them up later.
2. Heat a small amount of water in a small saucepan until it begins to lightly simmer. Add the raw cacao butter to a heatproof bowl and place the bowl over the simmering water. Once the cacao butter is melted, remove the bowl from the heat and stir in the cacao powder, raw honey and vanilla extract until completely smooth. Set the chocolate aside to cool for 10 minutes.
3. Using a small spoon, drizzle a small amount of chocolate into the bottom of the muffin liner, filling it slightly less than half full. Set aside the remaining half of the chocolate. Place the muffin tin in the freezer in a flat location to harden for 10 minutes.
4. Remove the cups from the freezer and add a small spoonful of your nut butter of choice to each cup. Drizzle with the remaining chocolate and sprinkle with sea salt if desired. Place in the freezer for 5 more minutes.
Try one or all of these amazing recipes for Halloween and you will wow your families and treat-trickers. You will be a hit for sure! Please share your pictures and experiences in the comments below!
Kavata Kithome is an advocate for living your best life, full of health and longevity. While working closely with gym owners and personal trainers, she was able to sculpt a well-rounded view of fitness and understands how to incorporate it with a healthy balanced diet. She is a regular contributor to the One More Step Lifestyle brand.
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