Healthy Halloween Treats!

No tricks but healthy treats! We've put together 4 tasty halloween recipes - sweet and savoury - for you and the kids to enjoy. They're simple, healthy and delicious. Happy Halloween!

 

Ginger Coconut Chocolate Bark

 

Ingredients

6 ounces dark chocolate (or use the recipe from our peanut butter cups recipe here)

55g crystallized ginger, chopped

15g shaved coconut

55g macadamia nuts, chopped

Method

1. Line a small baking tray or Tupperware box with baking paper.
2. In a bain-marie heat the chocolate and stir until fully melted.
3. Pour the melted chocolate into the tray or Tupperware, making sure it is even - thickness depends on taste!
4. Quickly scatter the ginger, coconut and macadamia nuts over the melted chocolate.
5. Leave in the fridge for about an hour until set.
6. Once the chocolate is firm, lift the baking paper and chocolate out of the tray.
7. Place the slab of chocolate on a chopping board then break with your hands or chop up with a large, sharp knife! You could either break them into small, bite-sized pieces, or larger bark pieces!

 

Maple Candy

 

320g maple syrup

250g organic sunflower seed butter

1 pinch of sea salt

 

Method

1. Place the ingredients into a mixing bowl and whisk together.
2. Pour into a pan and place on a high heat then bring to the boil, whisking constantly.
3. As soon as the mixture is boiling, turn down the heat to medium so that the mixture is simmering.
4. Whisk for another 8 minutes until the candy thickens and starts sticking to the bottom of the pan.
5. Remove the pan from the heat and let it cool so that the consistency becomes candy-like and more firm. (The longer you wait, the harder the mixture will be to work with and shape!)
6. Prepare a piece of baking paper.
7. Roll the warm candy into long, thin logs (probably about 5).
8. Slice the logs into 1-2 inch pieces.
9. Wrap each piece in baking paper or waxed paper and leave to cool before serving!

 

Halloween Falafel Spiders

Ingredients:

For the falafel:

170g dried chickpeas

250g broad beans, skinned (can substitute with 85g of dried chickpeas)

½ small onion, chopped

3 garlic cloves, peeled

1 handful of chopped coriander

1 handful of chopped parsley

½ teaspoon cayenne or chili powder (use less for milder falafel)

¾ teaspoon cumin powder

½ teaspoon coriander powder

¼ teaspoon baking powder

2 tablespoons crumbled stale bread

½ teaspoon, or to taste, salt

 

Oil for cooking

 

For the spiders:

8 falafels (recipe above)

1 small red pepper

2 medium green pepper

3-4 black olives

1 teaspoon hummus or cream cheese

A sharp knife

A tooth pick

 

To make the falafel:

1. Place the chickpeas in a bowl, fill with water, and allow to soak the night before.
2. After soaking, drain the chickpeas and place on several layers of paper towels.
3. Place the broad beans on the towels as well and towel all the beans dry.
4. Place the beans in a food processor, add the rest of the falafel ingredients and blend until the mixture becomes like dough.
5. Divide the dough in 8 pieces then roll each piece into a ball.
6. Heat the oil in a pan - you need enough oil so that the falafel are half submerged.
7. When the oil is sizzling hot, place the falafels in the oil.
8. When one side is cooked it will brown, then carefully flip the falafel and brown the other side.
9. Once cooked, line a plate with a paper towel and leave the falafel there to cool.

 For the spiders:

1. Cut the red pepper in half and remove the white membrane.
2. Carve out a shape that looks like the spider's mouth - you'll need 8 of these!
3. Cut each green pepper into 8 thin rings then cut each ring into half - these are the spider's legs!
4. Cut each olive in half, lengthways. Then cut each half into 3 semi circles for the spider's eyes.
5. Place the 8 falafels on a serving plate and insert the green peppers into the sides of the falafel to look like spiders legs!
6. Using a tooth pick, dot hummus where the eyes and mouth should be. This will act like glue!
7. Place the olives where the eyes should be, and the red pepper where the mouth should be.
8. Finally, dot hummus on the olive eyes for the pupils!

 

Sticky Sweet Popcorn Balls

 

7 cups popped popcorn, lightly salted or plain.

2 tbsp butter (can also use vegan spread)

110g maple syrup

1 pinch of slat

1/2 tsp cinnamon

1/4tsp nutmeg

1 pinch of cayenne pepper

2 tbsp raw coconut sugar

1 tsp apple cider vinegar

2 tbsp water

1 tbsp soy creamer

35g flaxseed meal

1 handful dried holiday fruit: cranberries, pomegranates, currents.

 

Method:

 

1. In a pan over medium heat, add the water, butter, maple syrup, spices, salt, vinegar and sugar. Melt the ingredients.

2. Bring to the boil and stir constantly - after about 90 seconds remove the pan from the heat.
3. Stir in 1tbsp of soy creamer then transfer the mixture to a glass bowl. Place in the fridge for 20 mins to cool and thicken (for about 20 mins)
4. Once cooled, the mixture should have a sticky consistency. Pour 1/4 cup of the syrup over the popcorn and mix well!
5. Then fold in the dried fruit and flax seeds. Continue drizzling the syrup mix over the popcorn until you have used about 1/2 of it.
6. Next, mould the mixture into balls with your hands, then place on a plate lined with baking paper.
7. Place in the fridge to set for 2 hours.
8. Serve cool and store in air tight containers!