Halloween does not have to be just about trick or treating with sugar-loaded, teeth-rotting, disease-causing candy. There are healthier options, and this weeks’ blog is full of them. Every day leading up to halloween I thought it would be fun for the blog to feature a unique halloween inspired healthy treat recipe that your kids will LOVE. If you try to make one please post your pictures to our Facebook page!
All of these take less than 30 minutes to make, and are full of healthy fats, minerals and vitamins. The first recipe is Almond Butter Pumpkins (Paleo, gluten/grain-free. I just made these and the kids had a blast! Being deathly allergic to cinnamon, I left it out of the second batch we made and no one seemed to miss it. Happy Halloween!
- ¼ cup pumpkin puree
- ½ cup almond butter
- 2 tablespoons coconut oil, melted
- 4 large Medjool dates, pitted
- 2 teaspoons vanilla extract
- 1 tablespoon raw honey
- ½ cup blanched almond flour
- 1 tablespoon flaxseed meal
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 70% or darker chocolate
- In a food processor, pulse together the pumpkin puree, almond butter, coconut oil, dates, vanilla extract and honey until the mixture is creamy and smooth.
- Add the almond flour, flaxseed meal, cinnamon and salt, and pulse to combine ingredients. Scrape the side of the bowl if necessary.
- Place mixture in a bowl, and freeze for 20-30 minutes.
- Roll chilled mixture into balls, about 1½ tablespoons per ball, then set on a sheet lined with parchment paper. Freeze for another 20 to 30 minutes.
- Cut dark chocolate into small squares, then place it on the to of each ball.
- Melt chocolate in a bowl over simmering water (double boiler), then using a wooden stick or a piping bag with a small round tip attached, draw pumpkin faces on each truffle.Serves: 10. Keep Refrigerated