Every Halloween I cringe not because of the ghoulish costumes and decorations but because of the amount of sugar my children load up on at school and trick or treating. Sugar consumption is related to an array of health concerns like digestive problems, cavities and mood swings. In an effort to be holistic but not a fun vampire that sucks the life out of the holiday, try these healthy candy recipes:
COCONUT OIL FUDGE
1/2 cup no sugar added almond butter
2 1/2 tbsp virgin coconut oil or coconut butter
2 1/2 tbsp agave
Flavor Ideas and Add Ons
Strawberry Fudge: Add 1/2 cup sliced strawberries.
Peanut Butter Fudge: Use peanut butter instead of almond butter and a pinch salt.
Banana-Pistachio Fudge: Add pistachios and 1/2 ripe banana.
Gingerbread Fudge: Use molasses instead of agave and add 1/8 tsp powdered ginger.
Chocolate Fudge: Add 1/4 cup cocoa powder, 1 overripe banana and an additional 2/3 cup coconut butter.
- Gently melt the coconut oil and almond butter.
- Stir in all other ingredients, smooth into a shallow plastic container or candy molds and freeze to set.
- Slice or pop out of the molds.
MOUNDS CANDY BARS
3/4 cup organic mini chocolate chips
1/2 cup unsweetened shredded coconut
1/4 cup coconut oil
1 tablespoon agave nectar or honey
- Melt chocolate in a small pan over very low heat.
- Using a small paint brush, coat the bottom and sides of a Mounds candy mold (available on Amazon.com).
- Place mold in freezer for 10 minutes to allow chocolate to harden.
- In a small bowl, combine shredded coconut, coconut oil and agave.
- Remove mold from freezer.
- Fill chocolate lined molds with coconut mixture.
- Paint chocolate over coconut mixture to cover bars.
- Place in freezer for 10 minutes to harden.
- Remove from freezer, turn mold upside down and pop mounds out of mold and serve.
1 cup filtered water
3 tbsp grass-fed beef gelatin
1 cup organic honey
1 tsp organic vanilla extract
1/4 tsp sea salt
- Line 8x8 baking pan with parchment paper and grease with coconut oil. To prevent sticking, dust with arrowroot powder.
- In a bowl, mix gelatin with 1/2 cup water. Set aside.
- Bring other 1/2 cup of water, honey, vanilla and salt to boil over medium-high heat. Place a candy thermometer in sauce pan and continue to boil mixture until it reaches 240 degrees. Immediately remove from heat.
- Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Mix on medium-low. Add lemon oil. Increase speed to high and continue mixing until it reaches a smooth, thick and creamy consistency.
- Pour marshmallow mixture into prepared baking dish and spread evenly.
- Let sit at room temperature for 4 hours or overnight.
- Dust top of marshmallow with arrowroot powder.
- Remove from pan and cut into squares storing in an airtight container.
Becca Edwards is a holistic health coach/advocate and owner of b.e.WELL+b.e.CREATIVE (bewellbecreative.com).