What’s not to love about Halloween? The scary decorations, the fun costumes, and the delicious snacks all make it one of the most enjoyable days of the year. But Halloween often goes hand-in-hand with a surplus of sugary snacks, which can lead to nutritional disaster—for you and your children.
Whether you’re hosting a party for friends or preparing treats for trick-or-treater, Halloween can make it difficult to make smart decisions for your health. And the excess sugar certainly doesn’t help your kids and grandchildren’s energy levels either!
So how can everyone celebrate Halloween without the sugar-crash and stomach aches of a candy binge?
Try some of these low-carb, low-fat, and incredibly tasty recipes to enjoy healthy treats so scary delicious you won’t believe they’re actually healthy.
1. Frozen Coconut Banana Pops
These popsicle substitutes are tasty, gluten-free, and fun to make. Best of all, you most likely have these ingredients already in your kitchen.
- 3-4 bananas
- Popsicle sticks
- Chocolate chips
- 1/4 cup coconut oil
- 2 tablespoons honey
- 1/2 cup shredded coconut flakes (unsweetened)
- Cocoa powder (optional)
- Peel bananas, cut in half. Insert popsicle sticks, place on small tray lined with parchment paper and freeze for at least 1 hour.
- Melt together coconut oil and honey in a small bowl. Whisk until smooth.
- Using a spoon, pour glaze over frozen bananas, get a good coat on them and roll into coconut flakes, pressing lightly. Place back on parchment. Repeat with all of the banana pops.
- Make ghost faces using chocolate chips for eyes and raisins for the mouth. You might have to dip the chips in the glaze first then carefully press firmly into the bananas. Alternatively, you can melt chocolate, pour into a ziplock bag, cut small tip and pipe the face. Whatever is easiest for you.
- Place pops back in the freezer for at least another hour to firm up.
2. Peanut Butter Pumpkins
These tasty treats are low-carb, sugar free, require only six ingredients, and taste just like Reese’s Peanut Butter Cups.
- 1 cup peanut butter (sugar free)
- 1 cup peanut flour/powder
- 3 tbsp Trim Healthy Mama Gentle Sweet or Truvia
- 1 tsp vanilla
- 1 tbsp coconut oil
- 4 oz sugar free chocolate or 85% cacao dark chocolate
- Combine peanut butter, peanut flour, sweetener, coconut oil, and vanilla. Mix thoroughly. You may need to knead it with your hands to incorporate all the peanut flour.
- Divide into 24 pieces and shape into pumpkins with a small cookie scoop, squishing them on a baking sheet lined with wax paper. Make a little indent in the top and bottom. Press a slivered almond into the top for the stem.
- Melt the chocolate in the microwave or in a double boiler in short increments, stirring every 20-30 seconds. To cover the pumpkins, it is easiest to lift one with a fork and dip into the chocolate.
- Put it back on the tray and cover all the rest. Add a second layer of chocolate so you can’t see the peanut butter peeking through. Once they are all covered, take a toothpick and draw lines to make them look like pumpkins.
3. Brain-Shaped Strawberry Cake
This recipe is a bit more complicated, but the results are worth it: at the end, you’ll have a delicious low-carb cake that looks like it came straight from a mad scientist’s laboratory!
- 2 1/2 cups organic heavy cream
- 1 1/2 tablespoons gelatin powder
- 3/4 cup Confectioner’s Style Swerve or powdered erythritol
- 1/2 teaspoon ground vanilla beans or seeds from one vanilla bean
- 1 lb sugar-free strawberry jam
- Brain-shaped gelatin mold
- Pour 1 cup heavy cream into a medium saucepan or a heatproof bowl. Sprinkle the gelatin powder on top. Set aside.
- Put the rest of the cream 1 and 1/2 cups in a large bowl. Add the sweetener and the vanilla. Whip until stiff peaks form. Set aside.
- Heat the cream and gelatin powder mixture until steaming hot but not boiling. Mix constantly to ensure that all the gelatin is dissolved. You can also heat the mixture in a microwave oven.
- Drizzle the hot cream mixture into the whipped cream mixture, constantly beating with an electric mixer. The final mixture should be runny with just a hint of fluffiness left.
- Rinse the brain gelatin mold under cold water. Pour the runny gelatin mixture immediately into the gelatin mold, before the mixture starts to set.
- Take an empty plastic, ceramic or glass jar, 4 inches in diameter. Grease the outer surface of the jar with oil or softened butter to help remove it from the ready gelatin. Place the jar carefully in the middle of the gelatin mass and press it maximum 2 inches deep.
- After inserting the jar, refrigerate the gelatin overnight.
- On the next day when the gelatin is properly set, remove carefully the jar. Hold the jar and start to move it very slowly doing circular movement so that the jar comes loose neatly, without breaking the gelatin.
- Make sure that the gelatin comes loose completely from the mold before you pour in the strawberry jam: Rinse the mold under hot, running water ensuring that the complete mold is rinsed. Notice that no gelatin should be in touch with water.
- Carefully and slowly remove the gelatin from the mold starting from the edges. Press the edges with your fingers to see if the gelatin comes loose. If you have problems with removing the gelatin, continue rinsing the problematic areas with hot water for a short while until you can release the gelatin completely. Tilt the mold gently to loosen the rest of the gelatin.
- After you have successfully checked that the gelatin gets loose from the mold, quickly pour the strawberry jam into the hole in the middle.
- Place the serving plate upside down on top of the mold.
- Hold both the mold and the serving plate firmly together and quickly turn over the whole thing.
- Remove extremely carefully the mold ensuring that the gelatin comes loose nicely and completely.
4. Witches’ Fingers Cookies
These cookies are gluten-free, sugar-free, delicious, and terrifying!
- 1/2 cup softened butter
- 1/2 cup erythritol
- 3 tablespoons heavy cream or milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla liquid stevia
- 1 teaspoon liquid chlorophyll or green food coloring
- 1 1/4 cup gluten-free flour
- 48 almonds, salted with shells on
- Preheat oven to 300 degrees.
- In a stand mixer add butter and erythritol and blend until smooth.
- Pour in cream, vanilla extract, stevia, and chlorophyll and blend until combined well.
- Slowly add in flour until incorporated.
- Line a baking sheet with parchment paper.
- Roll dough into one inch balls or about 1 teaspoon of batter each.
- Roll each ball between your fingers where your knuckles join, about 2 1/2 inches in length for each finger.
- Use a toothpick to make lines at each knuckle indent on finger cookie.
- Press an almond on the tip for the nail.
- Bake cookies for 30 minutes.
- Let cool 15 minutes and keep in an airtight container to store.
5. Sugar-Free Bat Cookies
Delicious and fun, you won’t believe that these bat cookies are sugar-free and gluten-free.
For the cookies:
- 1/3 cup coconut flour
- 2/3 cup plus 2 tbsp almond flour
- 1/3 cup powdered sweetener
- 1 cup butter softened, unsalted
- 2 tbsp cacao powder, unsweetened
- 1/4 tsp baking powder
- 1/4 tsp xanthan gum (optional)
- 1/4 cup unsweetened chocolate
- 2 tbsp powdered sweetener
- Preheat oven to 350 degrees.
- Mix all the dry ingredients in a food processor or with a blender, then add the butter and combine until you have a smooth dough.
- Divide into 2 balls and roll out between two sheets of non-stick baking paper.
- Place in the freezer for 15 minutes.
- Cut into shapes with a cookie cutter of your choice. If the dough has been in the freezer for too long, it might break easily. In this case, just wait a few minutes to continue. Place the cut-outs on a baking sheet lined with parchment paper.
- Form the leftovers of the dough into a ball, roll out again, and repeat the freezer step.
- Bake your first batch for 6-7 minutes until the edges are just beginning to brown.
- Let cool completely before glazing. These cookies are very fragile straight out of the oven. They firm up as they cool down.
- Slowly melt chocolate in a pot over low heat. You can also do it in a microwave in 30 second bursts. Add powdered sweetener and stir until combined.
- Fill into a ziplock bag, pierce a hole and drizzle over the cooled cookies.
6. Tangerine Pumpkins
These fruity treats are simple, cute, and help you satisfy your sugar craving.
- Tangerines (mandarin oranges or clementines, seedless)
- Celery stalks and leaves
- Orange peeler
- Peel tangerines using an orange peeler, your hands, or a small paring knife to scrape off as much of the white membranes as possible.
- Wash, dry. and slice celery.
- Cut 1-2 inch narrow pieces from the tops of the celery and insert into the peeled tangerines.
- Cut leaves from the celery tops and arrange to look like pumpkin leaves.
7. Witch Smoothie Bowl
Satisfy your cravings for spooky-good Halloween beverages with this simple and delicious gluten-free smoothie.
- 1 cup frozen mango chunks
- 1 cup packed baby spinach
- 1/4 frozen banana, sliced (about 1/2 cup)
- 1/4 cup reduced-fat milk
- 1 teaspoon vanilla extract
- 1 teaspoon chia seeds, divided
- 1 strawberry
- 1/2 cup whole-milk plain yogurt
- Combine mango, spinach, banana, yogurt, milk, vanilla, and 1/2 teaspoon chia seeds in a blender. Puree until smooth.
- Pour the smoothie into a bowl and create the witch face by trimming the strawberry to look like a mouth and forming squinting eyes with the remaining 1/2 teaspoon chia seeds.
A Not-So-Scary Nutritional Plan
With these delicious Halloween snack recipes, everyone can enjoy a sweet, spooky treat without the excess sugar and fat.
At The Resurge Clinic, we understand how difficult it is to stick to your nutritional goals, especially during the holiday season. That’s why we offer nutritional guidance and coaching all year round.