Healthy Halloween Treats

Ingredients: 

• 4 flour tortillas (gluten-free or grain-free, as needed) 
• Spray avocado or olive oil
• Salt 
• Halloween cookie cutter 

Instructions: 

1. Preheat oven to 375 degrees F. Lightly grease a cookie sheet. 
2. Working one tortilla at a time, use a cookie cutter to cut out ghost shaped chips from your tortillas. I’m usually able to get 5-6 ghosts per tortilla. (Try to place your cuts as close together as possible to avoid waste.) 
3. Transfer cutouts to your prepared baking sheet. Lightly mist the chips with a little olive oil spray or avocado oil spray + sprinkle with salt. 
4. Bake at 375 degrees for 5-7 minutes, and serve with salsa or guacamole.  

Recipe from: One Lovely Life

Ingredients: 

• 2 cups (400g or ~20) Natural Delights® pitted Medjool dates
• 1 cup (250g) cashew butter (or nut/seed butter of choice)
• 1/2 cup (125g) pumpkin puree
• 1 tbsp pumpkin pie spice
• 1/2 tsp salt (omit if nut butter is salted)
• 2–4 tbsp coconut oil or non-dairy milk, as needed
• 1/2 cup dark chocolate chips, melted

Instructions: 

1. Combine all the ingredients in a food processor.
2. Blend, stopping to stir and adding coconut oil or milk as necessary until smooth. 
3. Press into a pan lined with parchment paper or silicone mold.
4. Freeze overnight. 
5. Slice into squares and dip in melted chocolate if desired. 
6. Enjoy! 
7. Keep leftovers in the freezer for up to 2 weeks. 

Recipe from: Feasting On Fruit

Ingredients: 

• 4 plastic cups 
• 1 can diced pineapple 
• 1 can mandarin oranges 
• Whipped Cream 
• Sprinkles (optional) 

Instructions: 

1. Open and drain both the pineapple and oranges. 
2. Place a layer of pineapple on the bottom of the cup. 
3. Add a layer of oranges 
4. Top with whipped cream and add sprinkles! 

Recipe from: Penny Pinchin Mom

Ingredients: 

• 2.5 cups (250 g) rolled or quick oats
• 1 cup (240 g) pure pumpkin puree
• 2–3 tbsp maple syrup, agave syrup or coconut sugar
• 1–2 tsp pumpkin pie spice or cinnamon, optional but recommended
• 1/2 cup dairy-free chocolate chips, optional but recommended

Instructions: 

1.  Pre-heat oven to 350 degrees.
2. Mix all ingredients in a bowl to form a thick dough. Start with 2 tbsp of sweetener and adjust sweetness as desired. I use 3 tbsp of maple syrup.
3. Use your hands to create 12 cookie shapes. The cookies will not spread or change shape during baking so be sure to create the shape you want before baking.
4. Prepare a baking pan with parchment paper or place cookies directly on the pan. Bake for 10 minutes.
5. Remove from oven and enjoy warm after a few minutes. Let cool completely before storing. Store at in a sealed container at room temperature for 3 days, in the fridge for up to 1 week or freeze up to 3 months.

Recipe from: Running on Real Food

Ingredients: 

• 1 cucumber about 6 inches long 
• 18 black olives pitted 
• 3 tablespoon cream cheese softened 

Instructions: 

1. Cut the ends off the cucumber and slice into 6 even pieces 
2. Chop the olives in half. Set 12 halved olives aside. 
3. Thinly slice the remaining olive halves into strips (for the spider legs) 
4. Smear or pipe a half tablespoon of the cream cheese onto a cucumber slice. 
5. Arrange the halved olives to make the spider body and head. 
6. Place 4 of the sliced olives each side of the spider. 
7. Eat and enjoy 

Recipe from: Keto Vegetarian Recipes

Ingredients: 

• 1 medium banana 
• 1 cup good quality white chocolate
• 8 mini chocolate chips for eyes 
• 4 popsicle sticks 

Instructions: 

1. Cut banana in half lengthwise, then in half to make four quarters. Insert popsicle sticks into bananas, and freeze bananas on a wax paper lined cookie sheet. 
2. When the bananas are frozen, fill a coffee mug with chocolate. Melt chocolate in the microwave 30 seconds at a time, stirring until the chocolate is melted and soft. 
3. Dip the bananas one at a time into the chocolate, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper. 
4. Quickly add the chocolate chips for the eyes before the chocolate hardens (you have to work quickly here). 
5. Return to the freezer until frozen and ready to eat. Eat frozen. 

Recipe from: Skinny Taste