4 Healthy Halloween Treats
Halloween is often synonymous with junk food, candy, and sugar. But it doesn’t have to be that way. The blogosphere is full of healthier takes on fun treats, ranging from the super spooky to cheerful and sweet, with everything in between. Here are a few of my favorites that I’ve been pinning this month.
Vampire Bites – I love these little vampire bites from Oh She Glows. Just 3 easy and healthy ingredients–they would be perfect for a school or an office treat! If you have nut allergies, sunflower seeds or pepitas would be perfect “teeth” substitutes.
Homemade Pumpkin Pie Poptarts – I think these poptarts from Weelicious are adorable and I plan on making them for my 2 year-old. They are so simple to make, and would be such a fun start–or end– to the day!
Raw Caramel Apple Tart – Finally, for a fun twist on the traditional candied apple, try my raw Caramel Apple Tart. Pecans form the perfect fall flavored base for this tart, topped with a naturally sweet date caramel, and finished off with fresh Honeycrisp apples. Delicious, easy, fresh, and perfect for any festive fall occasion!
- ¼ cup shredded coconut?
- 1 ½ cup pecans*
- ½ tsp cinnamon?
- 1 tsp vanilla?dash of salt?
- 1 ½ Tbsp coconut oil?
- 6 dates
- ¼ cup pecans*?
- ¼ cup maple syrup?
- ¼ cup coconut oil?
- 8 dates?
- 1 tsp vanilla?
- ½ tsp cinnamon
- 2 Honeycrisp apples—you won’t use all of them, but having two to choose slices from will ensure best presentation
- 1 Tbsp lemon juice
- cinnamon for garnish
- Place crust ingredients into food processor. Start by pulsing and breaking up the almonds. Continue to run/pulse until the crust starts to come together. You want to be able to pinch it and have it stay together.
- Cut a small round of parchment paper and line the inside of a tart pan with a removable bottom. Alternately, use a pie pan and skip the parchment.
- Pour out crust into pan and press using your fingers until the crust covers the entire dish and partway up the sides. Set in the freezer for 30 minutes to chill while you work on other components.
- Put all caramel ingredients into a high powered blender. Blend the ingredients, going from low to high and using your tamper to press everything down to the blades. When it is mostly smooth and creamy it’s ready! Set aside.
- Prepare the apples by slicing the large sides first, and then the smaller sides, leaving a rectangular shaped core. Cut the large pieces into ¼ inch slices. Toss with lemon juice and set aside.
- Pull the crust out of the freezer. Fill with the caramel (I had to remove it one scoop at a time out of the blender—a little tedious but worth it!). Once the caramel is on the crust, wet your fingers and press the caramel down, evenly distributing. Wetting your fingers keeps them caramel free and keeps the caramel from sticking!
- Once the caramel is smooth, gently press the apples on top, selecting the best sized slices for your design. I worked from the outside in for mine.
- Set in the fridge to chill.
- This is best assembled soon before serving (within a few hours), although the apples stayed fairly crisp on my leftovers until the next day. You can make the caramel and crust the day before to save time on the day of serving.
- Carefully remove from tart pan. If you’re brave, slide a spatula under the tart to separate from the parchment paper and discard paper. Slice with a pie cutter and serve. This is delicious with coconut whipped cream!
Optional: reserve 1 Tbsp of caramel and mix with 1 Tbsp almond milk to make a drizzle for the top of the tart as well.
*Note: If you have nut allergies, or prefer not to use the nuts, sunflower seeds make a good substitute. I had great success using the same amount of sunflower seeds in the crust, and using sun butter in the caramel (although whole sunflower seeds would work here too, just blend well.). For the crust I would use equal parts sunflower seeds and coconut, rather than the larger amount of pecans listed here).
Sarah De la Cruz lives in the Seattle area with her husband and 2 year old son. She is a busy mom, a former art teacher, and loves to show her creativity in the kitchen. She and her son are vegan, and she makes family-friendly recipes that keeps her whole family—even her non-veg husband—satisfied! She loves seeing the surprise on her friends’ and family’s faces when she tell them that the dish they are enjoying is vegan! Check out more of her recipes at FriedDandelions.com.