Halloween is here! Bring on the costumes, pumpkins, and of course, all the sweet treats. Yes, even if you’re focused on your fitness goals, there’s no need to deprive yourself during the holiday season. In fact, enjoying yourself (with mindfulness and moderation in mind) is part of a healthy holiday. That said, the amount of sugar and sneaky ingredients in store-bought Halloween treats can be scary. So, why not have your candy and eat it too? It’s as simple as making your own! With homemade healthy treats, you can control the ingredients in your recipes, keep the sugar to a minimum, and call on healthy swaps. And despite being *much* healthier than store-bought candy, these healthy Halloween candy recipes are just as sweet to enjoy.
The 4 Healthiest Homemade Halloween Candy Recipes
#1 Healthy Homemade Twix Bars
Let’s face it, Twix Bars are a Halloween candy classic. So, we’re giving you a homemade healthy version that’s just as tasty. Just like traditional Twix, enjoy a satisfying balance of chocolate, crunch, and gooey caramel goodness with every bite. But instead of sugar and processed ingredients, the cookie crust, caramel, and chocolate layers are made with good-for-you ingredients like almond flour, dates, and creamy nut butter. Best of all, this recipe is dairy-free, gluten-free, plant-based, and low in sugar!
Ingredients:
Cookie Crust Layer:
- 1 ½ cups oat or blanched almond flour
- 3 tbsp coconut oil, melted or softened
- ⅓ cup Medjool dates, pitted and soaked (or 2-3 tbsp pure maple syrup)
- ½ tbsp vanilla extract
- Dash sea salt
Caramel Filling Layer:
- 10-12 Medjool dates (about 1 ¼ cup), pitted and soaked*
- ¼ cup creamy nut butter (PB, almond, and cashew work best)
- 1-2 tbsp unsweetened almond or cashew milk (or milk of choice)
- ½ tbsp vanilla extract
- Sea salt, to taste
Chocolate Layer:
- 7-8 oz melted chocolate chips or chocolate bar of choice (about 4 chocolate bars or ¾ cup chocolate chips) we love Hu Kitchen bars or Enjoy Life chips (loosely chop chocolate bar, if using)
- 1 tbsp coconut oil
Directions:
Step #1: Preheat oven to 350 degrees F.
Step #2: Line an 8×8 inch square pan with parchment paper (Note: parchment paper is highly recommended to avoid sticking. Anything larger than an 8×8 pan may cause recipe to spread)
Step #3: In a food processor or high-speed blender, combine the crust layer ingredients (oat or almond flour, melted coconut oil, pitted Medjool dates, vanilla, and sea salt). Pulse until a thick crumb or dough-like texture is achieved. You may need to stop and scrape down the sides.
Step #4: Once combined, evenly press the dough base into the pan lined with parchment paper.
Step #5 (Optional): For a crunchier cookie base, bake for 10 minutes until the crust is golden. Remove and let cool. For a raw base, skip this step. Instead, freeze the dough while you prepare the filling.
Step #6: Next, prepare the filling. Add the caramel ingredients (pitted and soaked Medjool dates, creamy nut butter, vanilla extract, sea salt, and 1 tbsp of nut milk) to a food processor or high-speed blender. Add additional tbsp of nut milk as needed to blend. The mixture should be smooth and creamy, resembling a thick caramel paste. You may need to scrape down the sides and blend a few times.
Step #7: Remove the crust from the freezer and evenly spread the caramel base on top of the cookie crumb layer. Place in the freezer for another 30-45 minutes until the caramel layer fully sets.
Step #8: Once the caramel layer has set, prepare the chocolate layer. Melt the chocolate bar or chips and coconut oil in a microwave-safe dish, stirring every 30 seconds, until melted. You may also melt the chocolate in a saucepan over medium heat on the stovetop. Let cool, then evenly pour over the caramel layer.
Step #9: Place in the freezer to let the chocolate layer set for another 30 minutes or so.
Step #10: Once fully hardened, remove from the freezer and slice into rectangle-shaped candy bars. The chocolate may not break evenly; allow it to sit for 5-10 minutes before slicing for easier serving. Serve immediately or store covered in the fridge for one week. Freeze in an airtight container for up to one month.
#2 4-Step Healthy Halloween Bark
If you’re looking for a healthy Halloween treat that will be loved by both you and your kiddos, look no further. Made with less than 10 ingredients, this easy-prep 4-Step Healthy Halloween Bark recipe is perfect for the occasion! It’s made with protein-packed Greek yogurt (which can easily be substituted for your favorite full-fat dairy-free alternative) and naturally sweetened with a dash of maple syrup and antioxidant-rich berries. Get festive with the addition of dairy-free chocolate chips and googly-eyed candies, or mix in your favorite healthy toppings!
Ingredients:
- 1 cup full-fat unsweetened Greek yogurt
- ¼ cup pure maple syrup
- 1 tsp pure vanilla extract
- ¼ cup blueberries
- ½ cup chopped mango
- Enjoy life chocolate chips
- Googly candy eyes
Optional toppings:
- Smart Sweets gummy candies
- Low-sugar granola
- Dry-roasted nuts and seeds
Directions:
Step #1: Start by gathering your healthy Halloween bark ingredients and lining an 8X8 pan with parchment paper.
Step #2: In a large mixing bowl, combine the yogurt, vanilla, and pure maple syrup to form a yogurt base. Mix well.
Step #3: Pour the yogurt mixture into the lined pan and top with toppings.
Step #4: Place in the freezer and set for at least 1 hour or until set. Once the mixture has set, remove from the freezer, break into bark, and enjoy!
#3 Pumpkin Spice Almond Butter Cups
Made with creamy chocolate and protein-packed almond butter, these healthy pumpkin spice almond butter cups are a must-have Halloween treat. Naturally sweetened with raw honey and free from dairy, processed sugar, and icky filler ingredients, whip these up for a chocolatey guilt-free treat. They’re so simple to make and even easier to customize! Swap peanut butter for your favorite nut or seed butter of choice and use your favorite healthy chocolate, like Enjoy Life Foods or Hu Kitchen. Store any leftovers in an air-tight container in the fridge, though we’re willing to bet these will be gone in minutes!
Ingredients:
- ½ cup coconut oil
- ¼ cup dairy-free chocolate chips (or chopped Paleo chocolate, like Hu kitchen)
- ¼ cup honey
- 1 tsp pumpkin spice
- ¼ cup cocoa powder, unsweetened
- 1 tsp vanilla extract
- ½ cup creamy almond butter (or nut butter of choice)
- Sea salt, to taste (optional)
Directions:
Step #1: Start by lining a muffin tin with liners and set aside.
Step #2: Next, add the coconut oil, chocolate chips, and raw honey to a medium-sized saucepan over low heat. Stir until the mixture starts to melt.
Step #3: Add the pumpkin spice, cocoa powder, and vanilla and whisk well.
Step #4: Add about 1 tablespoon of the melted chocolate mixture to each lined muffin tin. Top with a dollop of almond butter and set in the freezer for 10 minutes.
Step #5: Pour enough of the melted chocolate mixture to cover the dollop of almond butter and place back in the freezer to set for another 15-20 minutes.
Step #6: Sprinkle with sea salt and store the almond butter cups in an airtight container in the fridge until ready to enjoy!
#4 Mummified Fudgy Pumpkin Brownies
Fun, festive, and full of fudgy goodness. Aside from being surprisingly nutritious, these fudgy pumpkin brownies are the perfect way to satisfy your chocolate sweet tooth. The best part? They’re low in sugar and carbs and made without flour! Full of ingredients like canned pumpkin, peanut butter, and unsweetened cocoa for a guilt-free dessert the whole family will love. Drizzle them with melted coconut butter or yogurt of choice and top with a pair of chocolate chip eyes for a mummified twist.
Ingredients:
- ¼ cup cocoa powder
- ½ tsp baking soda
- ½ cup canned unsweetened pumpkin puree
- ½ cup peanut butter
- 1 egg
- 1/2 tsp. pumpkin pie spice
- ⅛ tsp sea salt
- 1 tsp. pure vanilla extract
- ⅓ cup pure maple syrup
To Serve:
- Melted coconut butter or yogurt of choice (for mummy topping)
- Chocolate chip eyes (optional)
Directions
Step #1: Start by preheating the oven to 350 degrees.
Step #2: In a mixing bowl, add the peanut butter, canned pumpkin, egg, pure maple syrup, and vanilla extract. Mix well.
Step #3: In another bowl, add the cocoa powder, pumpkin pie spice, baking soda, and sea salt. Mix well.
Step #4: Add the dry ingredients to the bowl with the wet ingredients and mix well.
Step #5: Pour the mixture into a parchment paper lined 8X8 baking dish. Bake for 20 minutes or until cooked through.
Step #6: Once cooled completely, top each brownie with a drizzle of melted coconut butter or yogurt of choice! For a festive addition, you can even add two dairy-free chocolate chips for the eyes.
A Healthy Homemade Halloween Lineup That’s Scary Good
Exit the candy aisle and enter the kitchen! With a little know-how, whipping up your own homemade Halloween treats is easier than you think. Let’s be honest, the only thing scary about these healthy candy recipes is how delicious they are — no artificial sweeteners, filler ingredients, or processed foods. So, what are you waiting for? Add these delicious recipes to your candy plater and enjoy Halloween in a healthy way this year! There’s something for everyone to enjoy — both you + your kiddos included.
