Healthy Alternatives for Halloween Candy
Trick or Treat! Halloween is almost here and the kids are gearing up to get candy from the neighbors. But, all that store bought Halloween candy can contain unhealthy chemicals and preservatives, like high fructose corn syrup and artificial dyes. How can you avoid these nasty additives this Halloween? Why not try making your own Halloween candy! Your guests won’t be tricked with these treats, trust us. We found healthy and natural alternatives to your favorite candy bar and fruit-flavored snacks. These recipes are also extremely easy to make and to pass out during Halloween night. Try one or try them all!
Mayan Chocolate Truffles
Ingredients
- 10 oz chocolate with 85% cocoa, coarsely chopped
- 1 orange, zest only
- 1 tsp. cinnamon
- 1/4 tsp. Chipotle chili powder
- 1 vanilla bean
- 1 dash sea salt, unrefined
- 1 cup coconut milk, full fat
- 1 tbsp. coconut oil
- cocoa powder (for dredging truffles)
Directions
Toss chopped chocolate into a mixing bowl with the zest of one orange, cinnamon, Chipotle chili powder, the contents of one vanilla bean and a dash unrefined sea salt. Bring coconut milk and coconut oil to a slow simmer in a saucepan over a moderate flame.
Pour coconut milk and oil over the chopped chocolate and seasonings then stir continuously with a wooden spoon until the chocolate is thoroughly melted and the ganache becomes thick, uniform and glossy.
Transfer the mixture to a plate lined with parchment paper, molding into a log as best you can, and allow it to harden in the refrigerator for eight to twelve hours, or overnight.
After the Mayan chocolate has hardened in the refrigerator for eight to twelve hours, remove it, unmold it from the parchment paper and carve it into irregular bite-sized chunks. Toss the chunks with cocoa powder and serve.
Raw Paleo Snickers Bar
Ingredients
Base Layer
- 2 cups cashews or macadamia nuts
- 1 tbsp. coconut oil
- 1 tbsp. maple syrup
- pinch sea salt
Directions
Blend cashew nuts in a food processor into a nut flour-crumble. Add in coconut oil, maple syrup & sea salt. Blend. Pat down into a rectangle on wax paper, freeze.
Middle Layer
- 1 cup almonds
- 6 dates
- 1/2 cup maple syrup or honey*
- 1 tsp. vanilla extract
- 2 tbsp. coconut oil, melted
- 3 pinches sea salt
- 1/2 cup almonds, chopped
Directions
Blend nuts into a fine powder in your food processor. Add in dates, maple syrup or honey, melted coconut oil, vanilla & sea salt. Blend into a sticky caramel. Spread caramel out over frozen cashew base. Press in 1/2 cup chopped almonds. Freeze for 1 hour.
*If using honey, you will likely have to add a little water to get the caramel to soften more and be easier to spread.
Top Layer:
1/2 cup Raw Cacao Butter or coconut oil, melted
3/4 cup Raw Cacao Powder
1/4 to 1/2 cup maple syrup
Directions
Melt cacao butter in a food dehydrator or double boiler. Stir all 3 ingredients together, into a smooth melted chocolate sauce. Cut cashew/caramel block into small “fun size” candy bar pieces. Dip each bar into the raw chocolate, then set on wax paper and freeze to firm up. Make sure to “double dip” each piece again after the first layer of chocolate has set.
Be sure to keep your raw Snickers bars in the fridge!
Healthy Peanut Butter Fudge
Ingredients
- 1/2 cup peanut butter
- 1 banana, large
- 1 tsp. pure vanilla extract
- 1/16 tsp. salt
- 2 tbsp. coconut butter OR melted coconut oil
- 2 tbsp. powdered sugar or pure maple syrup
Directions
Either combine all ingredients in a small blender until completely smooth, OR mash the banana and stir together ingredients very patiently by hand until completely smooth. Scoop into a small plastic container and freeze until firm. Due to the melty nature of coconut, this fudge is best stored in the freezer.
Lemon Lime Coconut Candy
Ingredients
- 1 cup coconut cream concentrate
- 1/2 cup coconut oil
- 1/2 cup coconut, shredded
- 1 organic lemon, large, zested and juiced
- 2 organic limes, zested and juiced
- 1 tsp. vanilla extract
- 1/4 tsp. lemon extract
- 1 tsp. vanilla extract
- 1/4 tsp. lemon extract
- 1/4. tsp. lime extract
- 1/8 tsp. sea salt
- 1-2 tbsp. honey (optional
Directions
Over low heat, warm the coconut butter and coconut oil until the oil melts and the butter is smooth. If you are using the optional honey sweetener, you can add it at this time. Stir in the shredded coconut, as well as the lemon and lime zest.
Add the vanilla, lemon extract, lime extract, and salt and stir until combined. Remove from heat and stir in the lemon and lime juice. The citrus will almost make the coconut cream curdle for a second, but it smooths right back out if you keep stirring.
Spoon the mixture into molds of your choice, or you can spread it into a glass dish and then cut it into chunks later. Chill in the freezer or fridge for an hour, or until firm. Store in an airtight container in your fridge or freezer.