This week we're alllllll about the treats, NO trick. You can feel good about indulging in these sweet halloween-themed goodies because they've got a healthy twist! Check out these 13 quick, easy and spoooky halloween recipes...
Frozen ‘Boo’-nana Pops
By: Skinny Taste
Cut 2 bananas in half lengthwise, then in half again to make four quarters. Insert popsicle sticks into bananas, and freeze bananas on a wax paper lined cookie sheet. While the bananas are freezing, melt 1 1/2 cups chocolate in the microwave or in a double-boiler, stirring until the chocolate is completely melted. Dip the bananas one at a time into the chocolate, letting the excess chocolate drip off the banana back into the bowl. Place on a paper-lined cookie sheet. Quickly add mini chocolate chips for the eyes before the chocolate hardens (you have to work quickly here). Return to the freezer until frozen and ready to eat. Eat frozen!
Stuffed Jack-O-Lanetern Peppers
From: Food and Photography
A simple twist on your favourite stuffed pepper recipe! When you are preparing the peppers, cut off the tops and remove the seeds, clearing out the insides. At this point, you'll want to carve your jack-o-lantern faces into the pepper. Stuff the peppers with your rice and veggie mixture (whatever you want!), and return the tops. Place them in a shallow baking dish, with about 1/4 cup of water at the bottom of the dish. Cover with foil and bake for 25 minutes at 375F. Remove the foil and continue to bake for 10 more minutes.
Apple Monster Mouths
Adapted from: Free Fun Halloween
They don’t bite, but you might! Cut 3-4 red or green apples into slices. Spread peanut butter (or any nut butter of your choice) onto one side of each apple slice. Arrange slivered almonds on the apple slices, breaking off the tips to make 'pointy teeth'. Use the peanut butter as glue to adhere the apple slices together.
Jack-o-Lantern Sweet Potato Fries
By: Nalls’ Kitchen
These little guys take less than 30 minutes to make and you can get the whole family involved! Preheat the oven to 400F. Peel the skin from 2 large sweet potatoes and slice the tips off. Use a sharp knife to cut a small “V” shape in the center of the sweet potato. Slice the sweet potato in 1/8” thin slices. Use a small sharp knife to “carve” jack-o-lantern faces into each sweet potato slice. Mix 3/4 tsp. salt, 1/4 tsp. onion powder, 1/8 tsp. cinnamon and 1/8 tsp. cayenne with 1/2 cup melted coconut oil in a bowl and brush on both sides of your jack-o-lanterns. Place the sweet potato fries on a cookie sheet, and bake for 20-22 minutes, or until golden brown around the edges.
Curried Pumpkin Seeds
By: 101 Cookbooks
Toasting pumpkin seeds is fun and easy. There are a million ways to season your freshly toasted pumpkin seeds - raid your spice drawer, and use your imagination! For Curried Pumpkin Seeds, preheat your oven to 375F. In a medium-sized bowl whisk together 1 egg white, 2 tsp. curry powder and 1/2 tsp. salt. Add 1 cup fresh pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more curry powder when they come out of the oven. Taste and season with more salt if needed.
From: Cute Food for Kids
Simply make a cheese pizza (or try using our recipe for cauliflower pizza!). While waiting for the pizza to be done, cut red pepper into nail shape pieces. Cut the cheese pizza into strips. Place red pepper on the pizza strips in place for nails to create fingers (or some toes)!
By: Pop Sugar
If you don’t have time to make your own hummus, just spread a container of hummus on a salad plate. Using canned black beans (rinsed and dried with a paper towel) make a jack-o’-lantern face. Use a pretzel stick for the stem. Place the plate on a dinner plate and serve with chips, crackers, veggies, or toasted pitas.
Spooky Spider Deviled Eggs
Cut 6 hardboiled eggs in half lengthwise. Slip out yolks and mash. Stir in 3 tbsp. mayonnaise, 1 tbsp. Dijon mustard, 1 tsp. vinegar, and a dash of salt & pepper. Cut whole black olives in half lengthwise. Put one half on mashed yolk for the spider’s body. Thinly slice the other half of the olive for the spiders legs. Put four legs on each side.
Black & Orange Fruit Skewers
This one's super simple - all you need is cubed melon slices, blackberries and some skewers. Presto halloween!
Love Snickers, but hate eating ingredients you can't pronounce? Luckily, it’s not too difficult to make a healthier version of this popular candy bar at home! To create the nougat layer, combine 1/2 cup creamy almond butter, 1 tbsp. coconut flour and 2 tbsp. maple syrup in a medium bowl and mix well to combine. Press the dough onto a baking sheet lined with parchment paper, and use your hands to create a uniform rectangle shape that is about ½-inch thick. Place in the freezer to set. To prepare the caramel filling, combine 12 pitted Medjool dates, 1/4 tsp. salt, 1/2 tsp. vanilla, 1 tbsp. melted coconut oil, and 1/3 cup water in a high-speed blender, and blend until completely smooth and creamy. You may need to stop and scrape down the blender a couple of times to make sure the caramel is blended uniformly. Be sure to taste the caramel and adjust the flavour or texture, as necessary. Remove the nougat layer from the freezer and spread half of the caramel filling evenly over the top, using a spatula to smooth. Sprinkle ¼ cup of chopped peanuts, or other nuts, over the top of the caramel layer, and use your hands to gently press the chopped nuts into the caramel filling. Place in the freezer to set at least 30 minutes. For the chocolate coating, combine 1 cup dark chocolate chunks and 1 tsp. coconut oil in a heat-safe bowl and melt in the oven, or microwave, until completely smooth and melted. Remove the candy bars from the freezer, and slice into 6 full-size bars. Slice these full-size bars in half, to create a “fun size” version, if you prefer. Use a spoon to spread the melted dark chocolate over the tops and sides of each bar, then pick them up to coat the bottom, as well. Return the chocolate-coated bars to the parchment-lined baking sheet, and allow to set in the freezer for at least 15 minutes before serving. The longer the bars set in the freezer, the firmer they get! Due to the nature of this recipe, these bars will melt quickly if left at room temperature. Serve directly from the freezer for best results!
Chocolate Chip Pumpkin Protein Bar
Adapted from: Pop Sugar
If the flavours of Fall are what you crave when crisp air begins to blow in, skip the 400-calorie pumpkin spice latte and bake up a batch of these soft and cake-like bars instead! Preheat oven to 350F. Spray a 9 by 11” pan with cooking spray. In a medium-sized bowl, use an electric mixer to combine 1 cup pumpkin puree, 1/2 cup almond butter, 1/2 cup almond meal, 1/2 cup maple syrup, and 1 tsp. vanilla. Beat in 2 eggs. Stir in 1 cup whole wheat flour, 1 tsp. baking soda, 1 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/8 tsp. ground cloves until a smooth batter forms. Stir in 1 cup rolled oats. Spread batter evenly into prepared pan. Sprinkle with 2 tbsp. chocolate chips. Bake for 12 to 15 minutes or until a toothpick inserted comes out clean.
No-Bake Vegan Chocolate Peanut Butter Cups
By: Oh She Glows
Line a 12-cup muffin tin with paper liners or reusable liners. Melt 1/2 cup vegan margarine/butter in a medium saucepan over medium heat. Stir in 3/4 cup crunchy peanut butter, 3/4 cup graham cracker crumbs, and 1/4 cup Turbinado (or brown) sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups. Combine 1 cup carob chocolate chips and 1/4 cup almond milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with 2 tbsp. chopped nuts and 1 tbsp. chia seeds. Place in the freezer for 60-75 minutes until firm.
Homemade Apple Chips
This treat can start as a treat for Halloween but can easily carry over through the rest of Fall as it is yummy, easy, and well liked by most everyone. Preheat oven to 200 degrees. Line 2 (or more) large baking sheets with parchment paper. Wash 5 apples (fresh and crisp) well. Carefully cut out the cores with a sharp paring knife. Use a mandoline slicer to slice the apples to 1/8″ thick. Lay out on the baking sheets, trying not to overlap too many apples. Sprinkle with 1/4 tsp. sea salt, and dust with 2 tbsp. cinnamon. Bake for 3 – 4 hours, until the apples have curled and the skin has wrinkled slightly. Apple chips will crisp as they cool. Store in an airtight container for up to 3 days. Refrigerate or freeze if planning to keep longer. Enjoy!