Halloween is here! Can you believe it?
This candy-filled holiday often leads us to sugar loading and chocolate overeating. Even though it seems hard to keep up with our healthy eating habits during Halloween, it ‘s possible! We have chosen 3 of our favorite healthy treats to share with you that will satisfy all your candy cravings.
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Pumpkin Pie Fudge Cups
-2 cups pumpkin puree (1 standard can of pumpkin)
-1 can chilled coconut milk (separate the cream from the coconut water)
-1 tbsp serving sweetener of choice – optional
-2 cups dark chocolate chocolate/chocolate chips
Instructions: In a blender or mixing bowl, add the coconut cream with the pumpkin puree and granulated or liquid sweetener of choice. Add pumpkin pie spice, and lightly blend until just combined. Pour into a bowl and refrigerate to thicken .
While the pumpkin pie fudge filling is chilling, prepare your cups by lining a 12 count muffin tin with muffin liners. Melt your chocolate chips of choice and distribute between the cups, make sure to coat the sides with the chocolate as well. Place in a freezer to firm up. Once the chocolate shell has firmed up, add the pumpkin pie filling. Top with extra chocolate to finalize your cups, place in the freezer again, and ENJOY!
*Recipe and photo from The Big Man’s World Blog
Sea Salt Caramel + Chocolate Chunk Pumpkin Drop Cookies
-1 cup canned pumpkin
-1/2 cup Swerve granular sugar replacement (or 1 cup regular sugar if you don’t have Swerve)
-1/2 cup coconut oil
-1 egg
-1 tbsp vanilla
-1.5 cups flour (flour of your preference)
-2 tsp baking powder
-1 tsp cinnamon
-1/2 teaspoon pumpkin spice
-1/2 tsp salt
-1 tsp baking soda
-1 tsp almond milk
-1/3 cup chocolate chunks
-1/3 cup sea salt caramel chips
Instructions: Pre-heat oven to 350°F, and line a baking sheet with parchment paper. Combine canned pumpkin, Swerve/sugar, coconut oil, vanilla and egg in a large bow, and mix until smooth. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir until combined.
Add chocolate chunks and sea salt caramel chips and stir until combined. Use a cookie dough scoop to drop cookies on parchment paper about 2 inches apart. Bake for 8 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack. TIP: Try not to eat all of them in the first 2 minutes that they cool.
*Recipe and photo from Kale Kouture Blog
Chocolate Chip Peanut Butter Protein Balls
-1 cup creamy peanut butter of your choice
-1/4 cup honey or pure maple syrup
-2 tsp. vanilla extract
-1.5 cups rolled oats
-1/2 cup unsweetened, shredded coconut
-1/3 cup Dark Chocolate Chips
-pinch of salt
Instructions: Mix all the wet ingredients first – the peanut butter, honey, and vanilla, until it becomes creamy and combined. (*If your peanut butter is super thick, warm it up in the microwave for a few seconds to thin it out). Then mix in the dry ingredients – oats, chocolate chips, and coconut, until well combined.
Roll into 1 inch balls, and stick them in the fridge if you’ll eat them all within 5 days, or the freezer if you think it’ll be longer! TIP: warm up 1/4 cup of chocolate chips with a splash of almond milk in the microwave to create a chocolate drizzle for the top. Not a necessary step but totally recommended!
*Recipe and photo from Kale Kouture Blog
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Don’t these treats look delicious?! These recipes are proof that healthy food CAN also taste good.
Happy Halloween TITLE Fam!