TRICK-OR TREAT! J

Halloween is just around the corner, and we thought it would be fun to post even more delicious Paleo-friendly treats that kids of all ages and adults will love! We hope you enjoy these tasty special treats this Halloween. And please, let us know if you’ve made them! Take pictures of you and your loved ones! We’d love to hear from you! Special thanks to Primally Inspired, Queen of Quinoa, Paleo Parents, and Rethink Simple.

 

Dark Chocolate Almond Butter Cups

Ingredients

¼ cup almond butter • 2 Tbs coconut oil • 1 tsp vanilla • 1 cup dark chocolate chips or pieces (60-70% cacao works best) • 1 Tbs additional coconut oil

How to Make ‘Em:

Mix almond butter, coconut oil and vanilla together until well combined.

Melt chocolate chips and 1 tbs coconut oil over low heat in a double boiler until melted and smooth. Line a cupcake pan with 6 cupcake liners. Pour about a tablespoon of chocolate in the bottom of each liner. Swirl the cupcake pan around until the chocolate comes up around the liners about a 1/2 inch. 

Freeze for a few minutes until chocolate is all the way hardened. Take out of freezer and put a little less than a tablespoon of almond butter mixture on top of the hardened chocolate. Put back in freezer for about 5 minutes. Take out of freezer and cover the almond butter mixture with about a tablespoon more of chocolate or until almond butter mixture is completely covered with the chocolate. Refrigerate or freeze until chocolate is hardened. Keep in the fridge or freezer. Enjoy!

 

Grain-Free Halloween Chocolate Cupcakes

Ingiedients:

    ¼ cup coconut flour • ¼ cup cocoa powder • ¼ teaspoon fine sea salt • ¼ teaspoon baking soda • 1 tablespoons flaxseed meal • 3 large eggs, beaten • 1/4 cup raw honey • 2 tablespoons coconut oil, melted • 1 medium sweet potato, mashed • 3 tablespoons maple syrup • 2 tablespoons tapioca starch • ½ teaspoon turmeric (for orange coloring)

How to Make ‘Em:

Preheat the oven to 375 degrees F. Line a muffin tin with 6 paper liners (place the liners on the inside of the muffin tin for more consistent baking). Whisk together dry ingredients in a small bowl.

In a separate mixing bowl, beat the eggs, honey and 1 tablespoon coconut oil. Add dry ingredients to wet and mix to combine.Spoon batter into the paper liners, filling each about half of the way full. Bake in the center of the oven for 18 – 20 minutes, until a cake tester inserted into the center, comes out clean.Cool on a wire rack completely before frosting.

For the frosting, combine the sweet potato, maple syrup, tapioca starch, remaining 1 tablespoon coconut oil and turmeric in a food processor, and process until smooth. Cool before transferring to a piping bag. Pipe the frosting on the cupcakes and serve immediately.

 

Pumpkin Pucks

Ingredients:

1 cup pumpkin puree • 1 cup almond butter • 1/4 cup honey • 2 Tbsp maple syrup • 2 eggs • 1/3 cup almond flour • 1 Tbsp cinnamon • 1 tsp nutmeg • 1/2 tsp salt

Here’s How to Make ‘Em:

With electric mixer or stand mixer, whip pumpkin and almond butter together until thoroughly combined. Add honey and syrup and beat in eggs one at a time. Add dry ingredients to wet and mix until just combined. Fill muffin cups 3/4 full in greased muffin tin (they will not rise but more would be too dense IMO). Top with decorations, if you choose to do so – they’re really just perfect without anything though. Bake at 350 degrees for 20 minutes, will be firm to the touch but a testing knife or stick will not come out clean.

 

Homemade Gummy Worms

Ingredients:

 3 1/2 tbsp grass-fed gelatin • 3/4 cup of freshly squeezed lime juice • 3 tbsp raw honey • a few drops of all-natural green color from edible plants (optional) • straws and a 125mL mason jar (or other glass cup)

Here’s How to Make ‘Em:

In a medium saucepan mix together the lime juice and raw honey. Whisk in the gelatin until there are no clumps. Place on low heat and whisk quickly to mix the ingredients well. Keep on low heat for only minutes. Do not let it get to a simmering state. Remove from heat and add a few drops of coloring if you choose to do so. Whisk together. Your candy is now ready for molding!

Place enough straws in your jar/glass to fill tightly and wrap with an elastic band. Pour candy mixture over the straws and into your worm holes. Don’t worry about your technique too much. As the jar fills with liquid so will your straws, I just did my best to pour as evenly as I could and make sure the straws are pushed down to the bottom of the jar/cup. Let cool in the fridge for at least 30 minutes to set. Slightly longer would be best. After they are set you can remove the straws from the glass/cup. The best way to do this is by scoring around the interior rim with a knife and then pulling the straws with a little muscle. You can also run the outside of the glass under warm water for a few seconds (you don’t want to get the water going too warm or it will melt your candy!) Once you have the straws out, clear the sides of the extra gummies (these are still good! Just because they aren’t in the shape of a worm doesn’t mean they shouldn’t be enjoyed :) )

There are a few ways to set your worms free. One is to use a rolling pin and roll over a handful of straws, squeezing the gummies out. The second option is to run a handful of straws under warm water for just a few seconds. They will slide right out! Warning: if the water is too warm or you leave them under water for too long you will have gummy worm guts not gummy worms. They can be kept out at room temperature or you can keep them in the fridge (I also prefer my gummies slightly chilled).