My go-to Homemade Halloween Candy

It’s Halloween!! I remember as a kid filling up barbie boxes with my candy and hiding it under my bed. My dad would sneak in at night and steal pieces. I actually would forget about it. It’s hard for me to eat much candy nowadays as I know how processed most of it is. Plus I want healthier options for my son. So, let me provide you with some of my favorite home-made Halloween treats that are healthy, satisfy my cravings, and are still fun and festive! 

1. Cookie Dough Bites 


INGREDIENTS: 

  • 1/3 cup cashew butter (or sub any nut/seed butter)
  • 2 tbsp melted coconut oil
  • 2-3 tbsp honey or maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tbsp flax milk
  • 1 cup almond flour
  • few shakes cinnamon
  • 1/2 tsp flakey sea salt
  • 1/4 cup mini chocolate chips
  • 1.25 bar dark chocolate, or 3/4 cup chocolate chips, melted

DIRECTIONS:


  1. Whisk together wet ingredients in large bowl. 
  2. Add dry ingredients, then start rolling into small, bite-sized pieces (about 1-inch big). Lay on parchment paper.
  3. Once all rolled out, set in freezer for 30 min to harden. 
  4. Melt chocolate, then using two forks, roll each cookie dough bite in chocolate. Let excess drip off, place on separate place with parchment paper.
  5. Before it hardens completely, sprinkle with a touch of flakey sea salt. *You can also leave some uncovered without chocolate to eat on their own, or drizzle instead of cover entirely.
  6. Immediately put back in freezer to harden for 30 minutes then enjoy! Store in airtight container in freezer.

2.  Vegan Chocolate 

INGREDIENTS:

 

Fudge Filling

  • 1/2 cup flax milk
  • 1/4 cup dark chocolate chips
  • 3 tbsp coconut oil
  • 1/4 cocoa powder
  • 1/3 cup Cocoa Date Syrup
  • 1/2 cup Joi Almond Nutbase
  • 1 tsp vanilla extract

Coating

  • 1/2 cup dark chocolate chips
  • 1 tbsp coconut oil
  • optional: cacao nibs and flakey sea salt for topping. 

 

DIRECTIONS:

  1. In a small saucepan, combine chocolate chips, coconut milk, coconut oil, and cocoa powder over low heat. Continually stir the pan until the mixture is smooth, then remove from heat. 
  2.  Add in almond nutbase, date syrup, and vanilla and mix until well combined. Pop the mixture into the fridge for 20 minutes.
  3. Grab a baking sheet and line with parchment paper. Roll mixture into balls (if mixture becomes too sticky, coat your hands with cocoa powder and then roll). Pop back in the fridge for 10 minutes.
  4. In a small glass measuring cup, add in chocolate chips and coconut oil and place in microwave for 30 seconds, then remove and stir until evenly combined. 
  5. Dip each truffle into the chocolate coating with a spoon and place back on the baking sheet. Then top with cacao nibs and sea salt. Repeat for all truffles.

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