It’s that SPOOKY time of the year! Halloween is here, this means staying committed to our healthy goals and also not depriving ourselves. I have picked my top 5 favorite halloween recipe swaps for this season. ENJOY!
CASHEW BUTTER CUPS
10 oz dark chocolate 85% or sugar free chocolate
4 tbsp coconut oil
1 cup cashew butter or almond butter
Melt the chocolate with 2 tablespoons of coconut oil and stir until smooth.
Place the silcone mold on a baking sheet. Spoon enough chocolate into each mold to cover the bottom and sides, use a pastry brush to cover sides. You will use about half the melted chocolate for this, remaining will be to cover the tops of each cup. Freeze for 15 minutes.
While that is in the freezer, melt the peanut butter and the remaining coconut oil together and stir until smooth.
Evenly spoon the nut butter mixture into the frozen chocolate cups.
Cover each with remaining chocolate and freeze again for 1-2 hours. Pop out of molds and enjoy!
1/3 cup coconut flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
Pinch of salt
4 eggs, beaten
1/3 cup maple syrup or coconut nectar
1/3 cup coconut oil, melted
2 tbsp almond milk
1 tsp vanilla extract
1/3 cup mini dark chocolate chips
1/2 cup coconut cream
1/3 cup pumpkin puree
2 tbsp maple syrup
1 tsp cinnamon
1/2 tsp vanilla
Preheat the oven to 350 degrees F. Line a muffin tin with 8 paper cups and spray the insides with coconut oil spray to prevent sticking. Whisk together the coconut flour, cocoa powder, baking powder, and salt in a large bowl. Add in the eggs, maple syrup, coconut oil, almond milk, and vanilla. Stir well to combine. Fold in the chocolate chips.
Divide the batter equally into the muffin cups. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Place the muffin tin on a cooling rack and allow to cool for 10 minutes. Remove the cupcakes from the tin and cool completely before adding the frosting.
To make the frosting, stir together the coconut cream, pumpkin puree, maple syrup, cinnamon, and vanilla in a small bowl. Place in the refrigerator for 30 minutes to chill. Frost the cupcakes once they have cooled.
PUMPKIN SPICE COOKIES
1-1/3 c organic pureed pumpkin
2 large eggs
1/4 c melted coconut oil, at room temp
1 full dropper of vanilla Stevia
4 c Blanched Finely Ground Almond Flour
1 tbsp ground organic Cinnamon
2 tsp ground Allspice
2 tsp ground Roasted Ginger
1/2 tsp Aluminum Free
1/8 tsp Himalayan Pink Sea Salt
Pre-heat oven to 350F.
With a large stand-up or hand-held mixer with a whisk attachment, beat the eggs and pumpkin puree on high until doubled in size. Add the coconut oil and vanilla stevia and beat until incorporated.
Mix all of the dry ingredients together in a bowl with a metal wire whisk making sure to break up and clumps of almond flour. You can also sift the almond flour through a fine mesh strainer or tami before adding it to the rest of the dry ingredients.
Turn the mixer on low and slow add in the dry ingredients stopping occasionally to wipe down the sides with a silicone spatula. Once all the dry ingredients are in, turn the mixer to medium and whisk until just incorporated. Do NOT over beat! Once all the dry ingredients are incorporated stop mixing.
Grease a baking sheet tray with coconut oil or use non-stick baking pad.
Bake them for 8 min if you want moist, soft cookies or 10-12 minutes for crispier ones.
Remove them from the oven and allow to cool ON the sheet tray for 15 min before removing them to a rack to cook completely.
STEVIA GUMMY BEARS
1/2 cup fresh lemon juice
3 Tbsp grass fed gelatin
liquid stevia 30 drops
Whisk all ingredients in a small sauce pan.
Heat over low heat until mixture loses its "applesauce" consistency and starts to liquify.
Pour into molds. (I like to transfer the mixture to an easy-pour container first to avoid spills, especially if you have small molds!)
Allow gummies to set. You can either do this by placing molds on a flat surface in the freezer, fridge or on the counter. The freezer is your quickest option and will take about 10-15 minutes to set.
Remove from molds and store in the fridge in an air tight container. These will last about two weeks, although the texture becomes firmer over time, they are still delicious!
RICE CRISPY TREATS
1/2 cup brown rice syrup
1/2 cup almond butter
1 tablespoon coconut oil
1 tablespoon pure maple syrup
1/4 teaspoon fine sea salt, or to taste
1 teaspoon pure vanilla extract
3 1/2 cups gluten-free brown rice crisp cereal
For the chocolate topping:
1/3 cup dairy free chocolate chips
1/2 teaspoon coconut oil
Unsweetened shredded coconut, goji berries, almonds and cacao nibs for garnish
Prepare an 8 inch by 8 inch square pan, by lining it with 2 pieces of parchment paper, one going each way.
In a large pot over low-medium heat, add the brown rice syrup, almond butter, butter, maple syrup, and salt. Stir well until super smooth and heated through. Remove from heat and stir in vanilla extract.
Stir in the rice crisp cereal until thoroughly combined.
Scoop into pan and spread out evenly. Press down with lightly wet fingers or roll flat with pastry roller. Place in freezer to set for 5 minutes while you make the chocolate topping.
In a small pot or double boiler, melt the chocolate chips and coconut oil over low heat. Once 2/3 of the chips are melted, remove from heat and stir until smooth.
Remove the pan from freezer and drizzle or spread with melted chocolate mixture. Sprinkle with coconut and place in the freezer until firm, about 10 minutes.
Slice into squares. Enjoy