Halloween is less than a week away and the Hallo-weekend is nearly upon us. Since we don’t want you going into a candy-induced coma (we don’t even want to think about the amount of sugar that will be available within a 1-mile radius of us…) we thought it would be the perfect time to share some of our favorite Halloween treats with healthy twists! These are especially fun to make if you want to get your kiddos (or just yourself) on a healthier trend during the holidays. They’ll deliver on flavor and nutritional value and will add to the festive fun!
Ahh, caramel apples. They always seem to be stickier, messier, and more delicious than we remembered. We love this healthier “caramel” sauce from Half Baked Harvest, and here’s our take on the recipe:
What you need for healthy-caramel dipped apples:
- 3 Granny Smith Apples
- 1-1/2 cup of Medjool dates, pitted
- 2 TBSP almond milk
- 1 tsp maple extract
- Pinch of pink Himalayan sea salt
- Cacao nibs, chia seeds, or bee pollen for topping
- Halloween themed toothpicks
- Parchment, or wax paper
How to make healthy-caramel dipped apples:
Set out your desired toppings so you’re ready to dip when the time comes! We love a variety of cacao nibs, chia seeds, bee pollen, and desiccated coconut – but feel free to go wild here!
You’ll want to use a high-powered blender to really grind up those dates and create a creamy, caramel-like sauce. Add in your dates, 1 TBSP of almond milk, the maple extract and a pinch of salt to start. Start blending and add the rest of the almond milk as needed until you reach a thick, spreadable consistency. The best part about this recipe is that it’s all trial and error, and you can keep adding until you get it right. If it’s a bit runny and wet, add more dates. If it’s too thick and chunky, add more almond milk. If you want more of a salted caramel taste, add an extra pinch of pink salt!
Once your caramel sauce is ready, prepare your apples by coring them (don’t peel!) and cutting each apple into about 6 slices. Trust us, caramel dipped slices will be much easier (cleaner) to eat than biting into that whole apple!
Stick each apple slice with a toothpick and dip immediately into the sauce, using a knife to smoothe. Next, dip your caramel-covered apple slice in your desired topping and set on a piece of parchment or wax paper.
Once you’ve dipped all your apple slices, place them in the fridge for 20 minutes to allow to harden slightly.
Prep time: 30 minutes.
Makes 18 caramel apple slices.
Ghostly Popsicle Bites
Those frozen banana popsicle bites are ghostly good, sure to delight, and so easy to make. Here’s how to do it:
What you need for ghostly popsicle bites:
- 3 bananas
- 1 bag shredded or desiccated coconut
- 1 cup nut butter
- 12 mini dark chocolate chips
- 6 popsicle sticks
- Airtight container
How to make ghostly popsicle bites:
Peel bananas and cut each in half so you have 6 banana halves. Stick popsicle sticks into the cut side of each banana, place in an airtight container and pop in the freezer for about 2 hours.
Once your bananas are frozen, use a spoon to spread each banana popsicle with your choice of nut butter (almond, cashew or peanut butter recommended!). Next, place your shredded or desiccated coconut on a plate and roll bananas until fully coated.
Finish by placing two mini chocolate chip eyes on each ghostly-looking popsicle! Feel free to pop back in the freezer for 20 minutes more to help harden the peanut butter slightly – or enjoy right away!
Prep time: 2 hours and 30 minutes.
Makes 6 popsicles.
Sweet potato Jack-O-Lantern ‘Cookies’
Okay so the ‘cookie’ part may be a bit misleading, but these jack-o-lantern sweet potato bites are savory mixed with sweet and pretty fun to eat – so we hope you don’t mind! We love this rendition from Simply Recipes, with just a few cheeky changes on our end:
What you need for sweet potato jack-o-lantern cookies:
- 2 medium sweet potatoes, each wide enough to fit your cookie cutters!
- 3 TBSP coconut oil, melted
- 1/3 cup coconut sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- Jack-o-lantern cookie cutters
- Parchment, or wax paper
How to make sweet potato jack-o-lantern cookies:
Preheat oven to 450˚F (230˚C).
Wash and scrub your sweet potatoes. Cut into 1-cm thick rounds. Place rounds on parchment lined baking sheet and cook for 10 minutes, or until slightly softened. Remove from oven, but leave the oven on! Let cool just enough to handle and then use your cookie cutters to cut out the jack-o-lantern shapes.
Place back in oven and continue to cook for 20-25 minutes – or until slightly browned on edges and cooked through. Remove from oven and let cool just enough so that you are able to handle them.
While those are cooling, place melted coconut oil in one small bowl. In a second small bowl, add the coconut sugar, cinnamon, and nutmeg and mix well. Feel free to add turmeric or ginger if you want to spice up the flavor!
When your sweet potato jack-o-lantern cookies are cool enough to handle, dip in the coconut oil first and then in the sugar-cinnamon-nutmeg mixture. Place on a baking rack to dry and enjoy!
Prep time: 35 minutes
Makes about 24 ‘cookies’.
Do you have any healthier Halloween traditions? Share in the comments below!
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