Healthy Halloween Alternatives

Healthy Halloween Alternatives

It’s the time of the year again where the ghouls, ghosts and goblins come out to play… Halloween. Amongst all the foolery and fun that Halloween brings there also comes candy, treats and unhealthy snacks. For those trying to stay health conscious either for themselves or their children, this can be a challenging time of year.  However, it doesn’t have to be. There are several alternatives that will trick your kids into thinking they are getting that special treat or recipes that guarantee you will still be the star at your potluck party. Below we take a look into some of our favorite Halloween alternatives.




Veggie Gummy Snacks

via LiveSimply


  • 1 ½ cups of homemade (fruit/veggie) juice
  • Example of popular combinations:
    • 5 carrots, 2 oranges (peeled) and 2 apples (orange colored gummies)
    • 2 lemons, 3 apples and 1 cup pineapple (yellow colored gummies)
    • 2 cups of mixed berries, 1 cup spinach and 1 apple (purple colored gummies)
  • ¼ cup of grass-fed gelatin
  • 3 tbsp of honey
  • Halloween inspired molds (this is what you will pour the mixture into to give you the gummy shape)



  • First you must make the juice.
    • Wash, dry and trim the veggies/fruit. Then run the veggies/fruits through the juicer. ** If you do not have a juicer you can try to substitute homemade juice with a purchased juice such as V8 or something from your local juicer.
  • Once you have your juice ready, heat each juice in a saucepan over low heat. You don’t want to boil, just warm.
  • Once the juice is warm turn of burner and add the 3 tablespoons of honey and whisk.
  • Next, add the ¼ cup gelatin and continue to whisk.
  • Pour the mixture into the mold.
  • PRO TIP: It is really difficult to pick up the mold once the juice is resting so you may want to prepare (place) the molds on a sheet pan before pouring the juice into the molds.
  • Place the filled molds with the mixture into the fridge for at least an hour. This time will vary on the size of your molds.
  • Once the molds are firm and ready, peel back the mold and pop out your gummies.
  • Your gummies are ready to be enjoyed.
    • To store the gummies in an airtight container in the fridge.


Pumpkin Spice Popsicles

via The Roasted Root


  • 1 pint Coconut Bliss Naked Coconut Ice Cream or Vanilla Island
  • 1 cup pumpkin puree I use canned
  • 2 teaspoons pumpkin pie spice
  • 1 pinch sea salt
  • popsicle molds



  • Add the ingredients for the pumpkin spice popsicles to a blender and blend until completely smooth. Taste mixture for flavor and add 1 to 2 tablespoons pure maple syrup if a sweeter treat is desired.
  • Transfer pumpkin mixture to a popsicle mold. Cover, and insert popsicle sticks. Freeze 2 to 3 hours until set up.
  • Thaw or run hot water over the outside of the popsicle mold for 10 seconds to help release the popsicles.
  • Serve and enjoy!




Coffee Pumpkin Seed Snack Cluster

via Half Baked Harvest


  • 3 cups raw pumpkin seeds rinsed + dried
  • 1 cup raw pepitas pumpkin seeds minus the shells
  • 1 cup pistachios
  • 2 tablespoons ground or whole flax seeds
  • 1/2 cup pure maple syrup
  • 2 tablespoons coconut oil
  • 1 tablespoon vanilla extract
  • 2-4 tablespoon fresh coffee grounds
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon all-spice
  • 6 ounces semi-sweet or dark chocolate, melted (use milk chocolate if you prefer)



  • Preheat the oven to 325 degrees F.
  • Spread the raw pumpkin seeds (not the pepitas) on a greased baking sheet. Roast the pumpkin seeds for 15 minutes to dry them out. Remove from the oven. Leave on the pan.
  • To the pan with the pumpkin seeds, add the pepitas, pistachios, flax, maple syrup, coconut oil, vanilla extract, coffee grounds (I used 2 tablespoons), salt, cinnamon, nutmeg and all-spice. Toss well, making sure all the seeds are evenly coated. Bake for 25-30 minutes, stirring 2 or 3 times during cooking until the pumpkin seeds are golden in color. Remove from the oven and using the back of a rubber spatula push the seeds into an even layer about 1/2 inch thick. Allow the seeds to cool completely (as they cool they will harden). Break up into clusters.
  • Line a baking sheet with wax paper. Melt the chocolate in the microwave or on the stove. Carefully dip the clusters into the melted chocolate. Place on the prepared baking sheet and if desired sprinkle with coffee grounds + sea salt. Repeat with the remaining clusters.
  • Place the pan in the fridge for 10 minutes or until the chocolate is hardened. Store in an airtight container in a cool, dry place (or in the fridge) for up to two weeks.


Black Sesame Cupcakes

via Cooking Light



  • 1/2 cup goji berries
  • 1/3 cup warm water
  • 6 ounces 1/3-less-fat cream cheese, softened
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/2 cup powdered sugar


  • Baking spray with flour
  • 1/2 cup black sesame seeds, plus more for garnish
  • 2 eggs
  • 2/3 cup granulated sugar
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/4 cup 2% reduced-fat milk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 5 ounces whole-wheat pastry flour (about 1 cup)
  • 3 tablespoons dark chocolate cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt



  • To prepare frosting, place goji berries and 1/3 cup warm water in a small bowl. Let stand 20 minutes.
  • Place goji berry mixture in a blender; process until smooth. Pour mixture through fine-mesh strainer; discard seeds. Set aside.
  • Place cream cheese and 1/2 cup yogurt in the bowl of a stand mixer. Beat on high until smooth. Add powdered sugar; beat on low until combined. Add goji mixture; beat on medium until combined. Chill 30 minutes.
  • To prepare cupcakes, preheat oven to 350°F. Line 12 muffin cups with liners; coat with baking spray. Place sesame seeds in a mini food processor; process until seeds form a paste. Place in a bowl. Whisk in eggs, granulated sugar, 1/2 cup yogurt, milk, oil, and vanilla.
  • Whisk flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Add sesame seed mixture to flour mixture; whisk to combine.
  • Divide batter among prepared muffin cups. Bake at 350°F for 17 to 19 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool completely on wire rack. Spread frosting evenly on cupcakes, and garnish with black sesame seeds.
  • PRO TIP: Skip the artificial food dyes and instead used red-orange goji berries to achieve naturally colored frosting. Goji berries are packed with eye-healthy vitamin A and can be found at most well-stocked supermarkets in the dried fruit or bulk bin section.