Unusually, I do like to give out healthy Halloween treats;
but, now my boys are adults now. Beside
we live on the second floor and having extreme creepy Halloween decorations
like the talking Grim Reaper. Some
recipes are Gluten Free and/or Sugar Free.
I did not include any with Peanut butter; but, there is one recipe that
you can substitute cashews.
Double-Dipped
Caramels
Ingredients:
12 ounces chocolate-flavor candy coating, cut up
2 cups finely chopped pistachio nuts or one 10-ounce package
almond brickle pieces, crushed
1 14-ounce package
vanilla caramels (about 48 caramels), unwrapped
Directions:
Heat candy coating in a heavy medium saucepan over low heat,
stirring constantly just until melted. Remove from heat.
Place nuts or brickle pieces in a bowl. Dip one caramel into
coating; turn to coat. With a fork, lift caramel out, drawing fork across rim
of pan to remove excess coating. Place dipped caramels in nuts, turning to coat.
(Or, dip a caramel halfway into coating. Place dipped caramel into nuts,
turning to coat.) Transfer caramel to a waxed-paper-lined baking sheet. Repeat
with remaining caramels. Let stand 30 minutes or until firm. Store tightly
covered up to 1 week.
Makes 48.
Chocolate
Bars (gluten-free)
Ingredients:
1/2 cup plus 1 tablespoon cacao or cocoa powder
4 tablespoons unrefined coconut oil (melted)
NuNaturals vanilla stevia drops to taste (If you’d prefer to
use a liquid sweetener, such as agave or pure maple syrup, use this ratio
instead: 1/4 cup cocoa powder, 1/4 cup coconut oil, 1 tbsp. of your liquid
sweetener.)
Optional: extracts,
cocoa nibs, or other add-ins
Optional: 1 extra tbsp.
oil or water, if it needs to be thinner
Directions:
Combine coconut oil with the liquid sweetener or stevia drops.
(For the stevia version, recommend NuNaturals because some individuals feel
this has an aftertaste.) Stir, and then add the cacao powder. Stir well until
it gets thick. Pour into any flat container (or candy molds or smush between
layers of wax paper or in Ziploc bags). Freeze until solid, and store in the
freezer. Once hardened, you can also opt to melt the bars again for chocolate
sauce. Or chop them up for healthy 100% sugar-free chocolate chips! If you use
the stevia option, these bars are sugar-free.
Chocolate-Peppermint
Patties (gluten-free)
Ingredients:
2 tsp. water
2 tbsp. coconut butter or Homemade Coconut Butter
1/8 tsp. pure peppermint extract (or as desired)
1 1/2 tsp. agave or pure maple syrup, or stevia drops to taste
2 tbsp. coconut oil (unrefined)
1/4 cup cocoa powder
2 tsp. water
2 tbsp. agave or pure maple syrup (see link below, for a
sugar-free sub)
Directions:
Combine first 4 ingredients in a little bowl. (Best if the
coconut butter is not melted.) In a separate bowl, combine last 4 ingredients. In candy molds or cupcake liners, spread out
1/2 of the chocolate, and then portion the mint filling on top. Finally, cover
with the rest of the chocolate and freeze until chilled.
For sugar-free,
omit last 4 ingredients and use: Sugar-Free Chocolate Sauce.
Substitution notes:
If you don’t have coconut butter, perhaps you can sub more
coconut oil. Coconut-free variations of
this particular recipe, but maybe try
raw cashew butter or pureed cashews in the filling. If you don’t like mint, of course you are
free to omit the extract. And you can sub melted chocolate chips for the last
four ingredients if you don’t have coconut oil.
Sugar
Free Fudge
Ingredients:
16 ounces cream cheese, softened
2 unsweetened chocolate squares (1ounce each) melted and
cooled
1/2 cup sugar substitute (aspartame sweetener)
1 teaspoon vanilla extract
1/2 cup chopped pecans
Directions:
In a small mixing bowl, beat the cream cheese, chocolate,
sweetener, and vanilla until smooth. Stir in pecans.
Pour into 8-inch square baking pan lined with foil. Cover and
refrigerate overnight. Cut into 16 squares. Serve chilled.
Yield: 16 servings
Pumpkin
Candy
Ingredients:
1 quart pumpkin meat; fresh cut into 1-by-1-1/2-inch pieces
2-1/2 cups water
1 cup brown or maple sugar
1 cup granulated maple or raw sugar
Directions:
Place the cubed pumpkin in a saucepan and cover it with water,
about 2 to 2-1/2 cups. Bring it to a boil and simmer for 15 to 20 minutes,
uncovered, until the pumpkin is just tender. Remove the pumpkin with a slotted
spoon. There should be about 1-1/2 cups of liquid remaining.
Add the brown or maple sugar and dissolve over low heat. Place
the pumpkin pieces back in the pan and bring slowly back to a boil, then lower
the heat and simmer for 15 minutes. Let the pumpkin pieces stand in the syrup
overnight.
The next day, bring the mixture back to a boil and simmer for
5 minutes. Remove the pumpkin pieces from the syrup and spread them out on a
wire rack so the pieces are not touching one another. Let them stand in a warm
place or in a 140-degree oven for 3 to 4 hours to dry. Roll each piece in the
maple or raw sugar, and store them in a dry, cool place. Do not stack or crowd
the candy together.
Yield: 2 pounds
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