Unusually, I do like to give out healthy Halloween treats; but, now my boys are adults now. Beside we live on the second floor and having extreme creepy Halloween decorations like the talking Grim Reaper. Some recipes are Gluten Free and/or Sugar Free. I did not include any with Peanut butter; but, there is one recipe that you can substitute cashews.
12 ounces chocolate-flavor candy coating, cut up
2 cups finely chopped pistachio nuts or one 10-ounce package almond brickle pieces, crushed
1 14-ounce package vanilla caramels (about 48 caramels), unwrapped
Heat candy coating in a heavy medium saucepan over low heat, stirring constantly just until melted. Remove from heat.
Place nuts or brickle pieces in a bowl. Dip one caramel into coating; turn to coat. With a fork, lift caramel out, drawing fork across rim of pan to remove excess coating. Place dipped caramels in nuts, turning to coat. (Or, dip a caramel halfway into coating. Place dipped caramel into nuts, turning to coat.) Transfer caramel to a waxed-paper-lined baking sheet. Repeat with remaining caramels. Let stand 30 minutes or until firm. Store tightly covered up to 1 week.
Chocolate Bars (gluten-free)
1/2 cup plus 1 tablespoon cacao or cocoa powder
4 tablespoons unrefined coconut oil (melted)
NuNaturals vanilla stevia drops to taste (If you’d prefer to use a liquid sweetener, such as agave or pure maple syrup, use this ratio instead: 1/4 cup cocoa powder, 1/4 cup coconut oil, 1 tbsp. of your liquid sweetener.)
Optional: extracts, cocoa nibs, or other add-ins
Optional: 1 extra tbsp. oil or water, if it needs to be thinner
Combine coconut oil with the liquid sweetener or stevia drops. (For the stevia version, recommend NuNaturals because some individuals feel this has an aftertaste.) Stir, and then add the cacao powder. Stir well until it gets thick. Pour into any flat container (or candy molds or smush between layers of wax paper or in Ziploc bags). Freeze until solid, and store in the freezer. Once hardened, you can also opt to melt the bars again for chocolate sauce. Or chop them up for healthy 100% sugar-free chocolate chips! If you use the stevia option, these bars are sugar-free.
Chocolate-Peppermint Patties (gluten-free)
2 tsp. water
2 tbsp. coconut butter or Homemade Coconut Butter
1/8 tsp. pure peppermint extract (or as desired)
1 1/2 tsp. agave or pure maple syrup, or stevia drops to taste
2 tbsp. coconut oil (unrefined)
1/4 cup cocoa powder
2 tsp. water
2 tbsp. agave or pure maple syrup (see link below, for a sugar-free sub)
Combine first 4 ingredients in a little bowl. (Best if the coconut butter is not melted.) In a separate bowl, combine last 4 ingredients. In candy molds or cupcake liners, spread out 1/2 of the chocolate, and then portion the mint filling on top. Finally, cover with the rest of the chocolate and freeze until chilled.
For sugar-free, omit last 4 ingredients and use: Sugar-Free Chocolate Sauce.
If you don’t have coconut butter, perhaps you can sub more coconut oil. Coconut-free variations of this particular recipe, but maybe try raw cashew butter or pureed cashews in the filling. If you don’t like mint, of course you are free to omit the extract. And you can sub melted chocolate chips for the last four ingredients if you don’t have coconut oil.
Sugar Free Fudge
16 ounces cream cheese, softened
2 unsweetened chocolate squares (1ounce each) melted and cooled
1/2 cup sugar substitute (aspartame sweetener)
1 teaspoon vanilla extract
1/2 cup chopped pecans
In a small mixing bowl, beat the cream cheese, chocolate, sweetener, and vanilla until smooth. Stir in pecans.
Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.
Yield: 16 servings
1 quart pumpkin meat; fresh cut into 1-by-1-1/2-inch pieces
2-1/2 cups water
1 cup brown or maple sugar
1 cup granulated maple or raw sugar
Place the cubed pumpkin in a saucepan and cover it with water, about 2 to 2-1/2 cups. Bring it to a boil and simmer for 15 to 20 minutes, uncovered, until the pumpkin is just tender. Remove the pumpkin with a slotted spoon. There should be about 1-1/2 cups of liquid remaining.
Add the brown or maple sugar and dissolve over low heat. Place the pumpkin pieces back in the pan and bring slowly back to a boil, then lower the heat and simmer for 15 minutes. Let the pumpkin pieces stand in the syrup overnight.
The next day, bring the mixture back to a boil and simmer for 5 minutes. Remove the pumpkin pieces from the syrup and spread them out on a wire rack so the pieces are not touching one another. Let them stand in a warm place or in a 140-degree oven for 3 to 4 hours to dry. Roll each piece in the maple or raw sugar, and store them in a dry, cool place. Do not stack or crowd the candy together.
Yield: 2 pounds