Trick-or-Treat! Gimme Somethin’ Good to Eat!

Halloween is just a week away, but the parties are starting now! So this week and next week we wanted to share with you some of our favorite tasty Paleo friendly snacks that will have your loved ones craving more! Happy Haunting! (Special thanks to The Primal Sophisticate, Lexi’s Kitchen, and Paleo Lifestyle)

Dark Chocolate Bacon Bites


12 slices Bacon, medium thickness (This may vary based on the length of the slices you use.) •2 & 1/2 ounces of 70-85% Dark Chocolate (Broken into pieces).

How to Make Em’:

Preheat oven to 350 degrees F.  Lay bacon strips out flat on a baking pan and cook just until crisp, 20-25 minutes.  Remove the bacon from the pan and allow it to drain and cool on paper towels.  Once the bacon has cooled, carefully break each slice into pieces about 2 inches long.  Melt the chocolate in a double-boiler.  If you don’t have an actual double-boiler, you can place a metal bowl on top of a saucepan half-filled with water.  Once the water comes to a boil, turn the heat to low and place the bowl of chocolate pieces on top, stirring the chocolate until it melts. Dip the bacon pieces into the melted chocolate, coating them in a thin layer, then set them aside on a parchment paper lined tray. For a variation with the 2nd half of the batch, (not for the kiddies or those who don’t like a little heat) add about 1/8 of a teaspoon of dried red pepper flakes to the rest of the chocolate before dipping the remaining bacon.  Use more or less depending on your taste. Sprinkle a few pepper flakes on top of the pieces – just enough to be able to tell the spicy apart from the plain. Refrigerate for at least 30 minutes, or until the chocolate has hardened.  Once taken out of the fridge, the chocolate will start softening again as the candy comes to room temperature.  For best results, store them in the refrigerator until time to serve. There are all kinds of variations you could do with this – adding some stevia or raw honey to the chocolate to sweeten it a little more, or vanilla or cinnamon for extra flavoring, topping with chopped almonds or bits of dates…as with most things at Halloween, it’s limited only to your imagination.


Frozen Banana Mummies and Hairy Creature Things


3 large Bananas • 3 tablespoons gently melted • food grade Cocoa Butter • 3 tablespoons powdered Coconut Sugar • Candy Eyes, "safe" chocolate chips, currants or raisins

An egg carton turned upside down with little holes poked in the bottom made a good stand while working on your creations.

Here’s How to Make ‘Em:

Peel and slice (or butter knife it) the bananas into 1-1/2" chunks. Skewer bananas with lollipop sticks (available at most craft stores), or use kabob skewers cut in half using wire cutters. Place on a parchment-lined baking sheet and freeze.

For the candy coating; in a small bowl, mix the melted cocoa butter with the powdered sugar.

Spoon a little drop of candy coating on a frozen banana and stick on an eye (or two, or three). Using a spoon, drizzle candy coating over the bananas in all directions, avoiding the eye.

For the "Things"; We made the orange shredded coconut by mixing a few drops of yellow and a drop of red India Tree Liquid Natural Decorating Colors with some unsweetened shredded coconut. We opted to toast the coconut for a few minutes. Voila, colored sprinkles.

To assemble the "Things": Attach eyes with a dot of candy coating. Drizzle candy coating on to coat front, avoiding eye(s). Sprinkle with coconut. Drizzle to coat back. Sprinkle again. Drizzle to coat top. Sprinkle again. Work in stages as the candy coat hardens real quick on the frozen bananas.


Spicy Pumpkin Seeds:


3 cups raw pumpkin seeds (pepitas) •2 tbsp butter, ghee or coconut oil • 1 and 1/2 tbsp chili powder • 1 tbsp sea salt • 1 tsp cayenne pepper

Here’s How to Make ‘Em:

    Preheat your oven to 350 F. In a bowl, toss the pumpkin seeds with the melted oil, chili powder, sea salt and cayenne pepper. Spread on a baking sheet and bake for about 10 minutes. Let cool and serve or store in the refrigerator in an air-tight container. Most recipes call for a liquid vegetable oil, but the butter or coconut oil will harden when chilled in the refrigerator, giving the seeds another texture, but leaving them absolutely delicious.