If you have any kind of intolerance, allergy or just try to watch what you eat, then the Halloween season can be more of a trick than a treat. Traditionally, kids and adults alike will celebrate with handfuls of sweets but these are not ideal for everyone.
As a natural chef, I have spent years trying to put together recipes which promote health on the inside that shows on the outside. If you are trying to live a healthy lifestyle or are trying to avoid certain foods for any particular reason, Halloween can be a nightmare. That’s why I have put together some fantastic seasonal recipes that are perfect alternatives for Halloween parties or even ‘Trick or Treaters’.
Chocolate Bliss Balls
Pretty much everyone loves a bit of chocolate, and as I looked for ways to keep it healthy, I fell in love with raw chocolate which has a huge number of health and skin benefits. These gorgeous Chocolate Bliss Balls are so easy to make and can just be popped into the fridge until you need them.
- 150g hazelnuts
- 8 medjool dates, pitted
- 1 tbsp peanut butter or cashew butter
- 3tbsp raw cacao powder
- 1 tbsp maple syrup or raw honey
- Pinch of sea salt
- 4 tbsp desiccated coconut (3 tbsp for the balls and 1 tbsp for the topping)
To get started, pulse the hazelnuts in a food processor for about a minute until they resemble breadcrumbs, then add in all the other ingredients and pulse it all together. Line a baking sheet with parchment paper and divide and roll the mixture into balls. If you make them roughly 35g each, you should get about 12.
Once you have shaped them all, fill a small dish with the extra coconut and roll each ball into it until it is completely coated. Then place them on the baking sheet and leave them to set in the freezer for around 20 minutes.
It is difficult to find anyone who can resist the temptation of caramel, so I included this recipe as it is a real crowd-pleaser. This recipe includes almonds as they are a great source of fibre and protein, and also contain important nutrients including vitamin E, selenium and calcium.
For the base
- 225g ground almonds
- 1 heaped tsp cashew butter
- 110ml coconut oil, melted
- 1 tbsp maple syrup or raw organic honey
For the caramel
- 14 medjool dates, pitted
- 2 tbsp coconut oil
- 1 tbsp maple syrup
- 150g cashew butter
- 1 tsp ashwagandha powder (optional)
- 1 tsp flaky sea salt
For the chocolate
- 100g cacao butter
- 2 tbsp raw cacao powder
- 3 tbsp maple syrup
Get started with the base by putting the ground almonds, cashew butter and maple syrup into a food processor and pulsing briefly. As the motor is running, slowly pour in the coconut oil and pulse until it all comes together. Then press the mixture into a lined baking tin to form a flat layer and set it in the freezer for 20 minutes.
Moving onto the caramel, simply blitz all of the ingredients together in a food processor to form a thick caramel which you can spread over the top of the shortbread base using the back of a spoon which has been dipped in boiling water. Gently press down and smooth it all out, ensuring that it reaches all of the corners and leave it to set in the freezer for a further 20 minutes.
For the chocolate, place all of the ingredients into a small pan and whisk them together over a gentle heat until smooth and glossy. Remove the caramel shortbread from the freezer and pour over the chocolate. Leave it to set in the fridge for at least 20 minutes and then take out of the tin and cut into pieces.
I understand how hard seasons like Halloween can be for those who need to be careful with what they eat, which is why I wanted to put together recipes that were not only health but fun too so that no-one feels as though they are missing out.
I put together The Beauty of Eating Well™ cookbook so that I could share recipes like this and allow everyone to have fun and freedom with their food. You can order your copy now from www.thebeautyofeczema.com.