Healthy Halloween Treats


Chocolate Witch Walnut Fudge Squares

    • 3 cups chopped dark chocolate
    • 1 cup coconut milk
    • 3 cup chopped walnut
    • 1 pinch of sea salt

Bobbing for Poached Apples

    • 4 apples, peeled and cored
    • 2 cups fruity red wine
    • 1 cup water
    • ½ cup allulose
    • 1 tablespoon tart cherry extract (see Note)
    • 1 teaspoon freshly squeezed lemon juice
    • 1 cinnamon stick
    • 2 cardamom pods
    • 12 ounces plain unsweetened full-fat labneh or yogurt (see Note)
    • 2 tablespoons sliced raw unsalted almonds
    • 2 tablespoons chopped raw unsalted cashews

Directions Pumpkin Chia Pudding

    • 1 cup canned coconut milk
    • ½ cup pumpkin purée
    • ¼ cup cup chia seeds
    • 2 teaspoon allulose or your favorite sweetener
    • 1 pinch of sea salt

Balance out all the sweets and treats with a few healthy Halloween-inspired treats with no tricks. Whether you are cooking for your family or friends, everyone will appreciate Halloween-themed food that is tasty and healthy:

Directions Chocolate Witch Walnut Fudge Squares

1. Heat chocolate and coconut milk in a medium sauce pan over low heat. stirring constantly
2. Once melted, stir in sea salt and walnuts.
3. Transfer to a parchment lined 8x8 inch brownie pan.
4. Refrigerate for 4 hours.
5. Cut into 24 squares.
Store in the refrigerator in an airtight container for up to two weeks.

Yields: 4 servings

Directions Bobbing for Poached Apples

1. Quarter the apples and set aside.
2. Combine the allulose, red wine, water, tart cherry extract, lemon juice, cinnamon stick, and cardamom in a medium saucepan and bring to a boil over medium-high heat.
3. Reduce the heat to a simmer and add the apples.
4. Cook for 25 minutes, or until the apples are soft.
5. Remove the apples with a slotted spoon and set aside.
6. Return the poaching liquid to medium heat and reduce bythree-quarters, around [TK] minutes.
7. Remove from the heat and allow the liquid to cool until slightly warm or at room temperature.
Serve warm

Yields: 4 servings

Directions Pumpkin Chia Pudding

1. Whisk together coconut milk, pumpkin puree, allulose, pumpkin pie spice and sea salt in a medium bowl.
2. Whisk in chia seeds.
3. Cover and let stand for two hours, allowing the chia seeds to bloom.
4. Refrigerate for 2 hours.
5. Top with a sprinkle of cinnamon and your favorites nuts.

Yields: 4

Keto - Ketotarian - Vegan - Gluten Free