Halloween is not exactly associated with images of health and nutrition. It’s a day for candy, candy, and more candy. But not all candy is created equal. These recipes look and taste like the real deal, but they’re refined sugar free so they’re low on the glycemic index. Plus, they’re loaded with high-protein, energy-boosting ingredients like coconut flour, maca and raw cashews. So don’t be a scrooge. Go ahead. Let them eat candy.
Good-for-You Coconut Dream Bars
Makes: 12
2 cups unsweetened shredded coconut
1/4 cup coconut oil
1/4 cup plus 2 tablespoons honey
24 raw or roasted unsalted whole almonds
8 ounces milk chocolate, preferably for coating, chopped
In a high-speed blender or food processor, combine the coconut, coconut oil and honey until the mixture holds together. Divide the mixture into 12 pieces and shape into 2 1/2-by-1-inch bars. Press two almonds on top and freeze until firm, about 10 minutes.
Meanwhile, bring water to a low simmer in a double boiler. Place 2/3 of the chocolate in the double boiler and melt to 115 degrees. Stir in the remaining 1/3 chocolate and let sit for 5 minutes; stir to combine. Let the chocolate cool down to 90 degrees. Submerge each coconut bar into the melted chocolate and turn to coat, shaking off any excess. Place on parchment paper and let set, at least or overnight. Repeat with the remaining coconut bars and chocolate, reheating the chocolate to 90 degrees as needed. Store the almond joy bars at room temperature in an airtight container or refrigerate.
Good-for-You Pixie Sticks
Makes: about 36
For the fruit punch pixie sticks:
1/2 cup freeze-dried strawberries
1/4 cup freeze-dried blueberries
1/4 cup freeze-dried raspberries
1/4 cup maple sugar
For the apple pie pixie sticks:
1 cup freeze-dried apples
1/4 teaspoon ground cinnamon
2 tablespoons maple sugar
For the sour piña colada pixie sticks:
1/2 cup freeze-dried pineapples
1/4 cup freeze-dried mango
1/4 cup freeze-dried coconut
2 tablespoons maple sugar
1 teaspoon citric acid, optional, for sourness
To make the fruit punch pixie sticks: In a high-speed blender or food processor, combine the freeze-dried strawberries, blueberries, raspberries and maple sugar until powdery. Fold the bottom of a paper straw to seal and place a small funnel on the open end; fill with the freeze-dried fruit mixture. Fold the top to seal.
To make the apple pie pixie sticks: In a high-speed blender or food processor, combine the freeze-dried apples, cinnamon and maple sugar until powdery. Fold the bottom of a paper straw to seal and place a small funnel on the open end; fill with the freeze-dried fruit mixture. Fold the top to seal.
To make the sour piña colada pixie sticks: In a high-speed blender or food processor, combine the freeze-dried pineapples, mango, coconut, maple sugar and citric acid, if using, until powdery. Fold the bottom of a paper straw to seal and place a small funnel on the open end; fill with the freeze-dried fruit mixture. Fold the top to seal.
Good-for-You Nut Butter Cups
Makes: about 12
1 pound milk chocolate, preferably for coating, chopped
1/2 cup creamy unsalted almond butter, such as Barney Butter
1/4 cup plus 2 tablespoons coconut flour
2 tablespoons maple sugar
1/2 teaspoon salt
Line a 12-cup mini cupcake pan with 12 liners. Bring water to a low simmer in a double boiler. Place 2/3 of the chocolate in the double boiler and melt to 115 degrees. Stir in the remaining 1/3 chocolate and let sit for 5 minutes; stir to combine. Let the chocolate cool down to 90 degrees. Pour about 1 teaspoon melted chocolate into each liner and using a butter knife to coat the bottom and sides. Let set, at least 1 hour or overnight.
Reheat the chocolate to 90 degrees. In a high-speed blender or food processor, combine the almond butter, coconut flour, maple sugar and salt. Divide the mixture into 12 balls and flatten slightly; place each in the chocolate shells. Top each with melted chocolate to cover completely. Let set, at least 1 hour or overnight. Store the almond butter cups at room temperature in an airtight container or refrigerate.
Good-for-You Peppermint Patties
Makes: 8
1 pound semisweet chocolate, preferably for coating, chopped
3/4 cup raw cashews
1/4 cup coconut flour
1/4 cup food-grade raw cacao butter, melted
1/4 cup agave syrup, honey or maple syrup
1/2 to 3/4 teaspoon pure peppermint extract
Bring water to a low simmer in a double boiler. Place 2/3 of the chocolate in the double boiler and melt to 115 degrees. Stir in the remaining 1/3 chocolate and let sit for 5 minutes; stir to combine. Let the chocolate cool down to 90 degrees. Line a baking sheet with parchment paper and using a 1¼-inch ice cream scoop or a teaspoon, pour the melted chocolate onto the parchment paper, making sixteen 2¼-inch circles; let set, at least 1 hour or overnight.
Meanwhile, in a high-speed blender or food processor, combine the cashews, coconut flour, cacao butter, agave, peppermint extract and ¼ cup water. Using a 1½-inch ice cream scoop or a tablespoon, scoop the peppermint filling and flatten slightly. Place on half of the chocolate circles and top with the remaining chocolate circles, pressing gently. Store the peppermint patties at room temperature in an airtight container or refrigerate.
Good-for-You Chocolate Squares
Makes: 36
1 pound semisweet chocolate, chopped
5 tablespoons food-grade raw cacao butter
4 tablespoons unsalted butter
2 tablespoons coconut butter
2 tablespoons maca powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
2 large egg yolks, at room temperature
1/2 cup boiling water
Cocoa powder, for coating
Line an 8-by-8-inch baking pan with parchment paper. Melt together the chocolate, cacao butter, unsalted butter, coconut butter, maca powder and salt in a small saucepan over low heat, stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in the vanilla; transfer the mixture to a blender or food processor.
Place the egg yolks in a bowl, and whisking constantly, gradually pour in the water. Pour the yolk mixture through a sieve into the chocolate mixture and blend to combine until smooth. Transfer to the prepared pan, spreading evenly and let set, at least 1 hour or overnight.
Place cocoa powder in a small bowl. Remove the chocolate from the pan and cut into 36 squares. Place the squares in the cocoa powder and toss to coat. Store at room temperature in an airtight container or refrigerate.
Silvana Nardone is the author of the Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.
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A Healthy Halloween? Yes, It’s Possible.