Halloween Recipe Roundup!
I don't love Halloween. But I DO love treats that ANYone can enjoy without the sugar crash or guilt afterward!
Try a few of these at your next get together whether it's spooky or not!
I am a FAN of brownies. I've tried several different recipes that call for almond flour, coconut flour, or even almond butter and no flour! I love brownies you guys....show me a recipe that falls within my foodie guidelines and I'll probably try it. Currently, my favorite brownies are these chickpea brownies. Whether you are gluten free, paleo, or you think all of that is stupid. These are sure to please :)
1 (15 oz) can of chickpeas/garbanzo beans. Rinsed and drained.
1/4 cup of butter (or extra virgin coconut oil)
2 large eggs
1/2 cup of maple syrup
1/3 cup of unsweetened cocoa powder
1/2 tsp. baking powder
1 pinch sea salt
1/4 cup of Enjoy Life mini chocolate chips
- Preheat oven to 350 degrees.
- Line a 9×9 inch baking pan with parchment paper and set aside.
- Place chickpeas, butter, eggs, maple syrup, vanilla, cocoa powder, baking powder and salt in a food processor; cover. Blend until smooth.
- Add chocolate chips; mix by hand until blended.
- Evenly spread batter into prepared pan.
- Bake for 25-28 minutes or until a toothpick inserted into the center of brownies comes out clean.
- Cut into squares and use powdered sugar to decorate with fun patterns for any occasion.
*NOTES - these brownies crumble easily and so they do better if you really let them cool and then place them in the refrigerator for awhile. It makes them more fudge and easier to handle!
Who doesn't love a cupcake? This recipe is from www.elanaspantry.com and I would highly recommend you check out her site for more amazing recipes!
- ¼ cup coconut flour
- ⅛ teaspoon himalayan pink sea salt
- ⅛ teaspoon baking soda
- 3 large eggs
- ¼ cup palm shortening
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- In a food processor, combine coconut flour, salt, and baking soda
- Pulse in eggs, shortening, honey, and vanilla
- Line a cupcake pan with 6 paper liners and divide batter between each
- Bake at 350° for 20-24 minutes
- Cool for 1 hour
- Frost with Whipped Cream Frosting
- 2 dates, chopped with pits removed + 1 Tb water
- 1/3 c. raw walnuts
- 1/3 c. raw almonds
- 1/3 c. raw cashews
- 1 Tb raw cacao powder
- 4 raw almonds, sliced in half
- In a food processor, blend dates and water until a rough paste is formed.
- Add nuts and cacao. Blend until a dough forms.
- Using 1 Tb of dough, form into finger shapes with hands.
- Place almond slice at the tip for fingernail.
- Chill for 15 minutes or devour immediately.
- 6 organic apples (granny smith, gala, and fuji are some of the best varieties to pair with the sweetness of the chocolate);
- 1 lb of white or dark chocolate, cut into chunks;
- 1 cup of each topping choice (crushed macadamia nuts, chopped almonds, shredded coconut…);
- 6 Popsicle or lollipop sticks
- Wash the apples and twist the stems off, push a stick into the core of each apple.
- The chocolate will adhere better to the apples if they are cold, so place the apples in a refrigerator while preparing everything else.
- Place your topping choices into individual bowls. It’s best to make sure your toppings are in small pieces; anything too large will not stay on the apple.
- Heat the chocolate in a double boiler or in the microwave until almost fully melted. Remove from the heat and stir: it should fully melt and be warm, not hot. If using a microwave, heat in 30-second intervals, stirring in-between, to make sure the chocolate doesn’t burn. White Chocolate has a lower burning point than dark chocolate so it’s important to watch this more closely. If using the microwave method to melt white chocolate, reduce the power to 50%.
- Dip the apples into the chocolate, raising them to allow the extra chocolate to drip back into the bowl.
- Using your hands or a spoon, sprinkle your topping of choice onto the freshly dipped apple. I found it easiest to hold the apple horizontally close to the core and slowly spinning it while spooning on the toppings.
- Place on a wax paper lined cookie sheet and in the refrigerator until the chocolate is set, about 15 to 30 minutes.
- Enjoy right away or keep in the refrigerator until serving.