Halloween doesn’t have to mean eating candy. Sure, it’s fun to count up all of the pieces of candy your kids get after a full night of trick-or-treating. We always make it a math lesson with our kids for them to sort the candy by type and find different ways to count them up. But, the last thing we want is for them to eat all of that fat, sugar, and high-fructose corn syrup. We do let them keep a few of the better quality pieces (meaning dark chocolate), but we also have for them some homemade goodies that we know they’ll love. Try out some of our creations (all are gluten-free and dairy-free) and have a much happier and healthier Halloween.
- 12 Pamela’s gluten-free cinnamon grahams
- 24 large Dandie’s vegan marshmallows
- 12 pieces Enjoy Life Dark Chocolate
- Place 6 graham crackers on a plate. Top each with 1 piece dark chocolate.
- Work with 2-3 marshmallows at a time, unless you have extra helpers in the kitchen. Place the marshmallows on a metal skewer (or a few skewers) and roast them over the open-flame of the kitchen stove until the desired color is achieved. If you have an electric stove, instead place the marshmallows on a piece of aluminum foil and place in the toaster oven or conventional oven. Set the oven to broil and cook these gooey fluffy treats until they start to turn golden brown. Keep and eye on them, as they can quickly go from golden to burnt!
- Remove the melted marshmallows and place 2 on each graham cracker. Top with the second graham cracker and press to smash the marshmallow. Enjoy!
6 servings: Per serving: 152 calories; 3.3 (g) fat; 30.7 (g) carbs; 1 (g) protein; 20 (g) sugar
Ice Cream Sandwiches (makes 6)
- 12 Pamela’s Cinnamon Grahams
- 1 cup your favorite vanilla bean ice cream
- Place 6 graham crackers on a plate. Put 2-3 tablespoons of vanilla ice cream or frozen yogurt on each of the graham crackers. Top with the remaining 6 graham crackers and press down lightly to spread out the ice cream. Immediately place into the freezer to harden the ice cream (takes about 30 minutes).
- The combo of the cinnamon grahams and the vanilla ice cream is amazing, but if you want to add something else, try sprinkling the exposed vanilla ice cream with semi-sweet chocolate chips or chocolate shavings.
6 servings: Per serving: 207 calories; 8.1 (g) fat; 32.8 (g) carbs; 2 (g) protein; 14.5 (g) sugar
- 1/2 cup dried cherries
- 1/4 cup chopped almonds (or pistachios)
- 1/2 cup chopped semi-sweet or dark chocolate (we like Enjoy Life)
- Line a plate with wax paper and set aside.
- Melt the chocolate on top of a double boiler or in the microwave. When almost melted, remove from heat and stir until smooth. Add the cherries and almonds to the melted chocolate and stir until the whole surface is covered in chocolate. Making tablespoon-sized mounds, scoop out some chocolate-cherry-almond and place on the plate.
- When all of the mounds have been made, place the plate into the refrigerator to allow the chocolate to harden.
10 servings: Per serving: 331 calories; 18.3 (g) fat; 46.2 (g) carbs; 6 (g) protein
Chocolate Chip cookies (Makes 15 cookies)
- 1/3 c avocado oil
- 2/3 cup coconut sugar
- 1 tsp. vanilla extract
- ¼ cup unsweetened vanilla almond milk
- ½ tsp. baking soda
- ½ tsp. baking powder
- Dash cinnamon
- pinch pink Himalayan sea salt
- 1 cup Pamela’s gluten-free baking mix
- 2/3 c old fashioned oats
- ¼ cup Enjoy Life mini chocolate chips
- In a large bowl, mix oil, sugar, vanilla, and milk. In another bowl, combine flour, oats, baking soda, baking powder, cinnamon, and salt. Add the dry mixture to the wet ingredients and mix to combine. Stir in chocolate chips. Let mixture stand 30 minutes in refrigerator.
- Preheat oven to 350 F. Line 2 baking sheets with either a silpat or parchment paper. Use a small ice cream scoop (2 tbs. capacity) to scoop out batter and place onto prepared baking sheets. Space cookies far apart, about 5-6 per baking sheet. Bake for 9-10 minutes. Remove from oven and allow to cool about 5 minutes before removing from silpat or parchment paper.
- 15 servings: Per serving: 143 calories; 7.3 (g) fat; 19 (g) carbs; 1.5 (g) protein; 11 (g) sugar
Chocolate covered Graham Crackers
- Line a plate with wax paper and set aside.
- Melt the chocolate on top of a double boiler or in the microwave. When almost melted, remove from the heat and stir until smooth. Dip each graham cracker half-way into the melted chocolate and place on the plate. When all of the graham crackers are done, place the plate into the refrigerator to allow the chocolate to harden.
10 servings: Per serving: 97 calories; 4.4 (g) fat; 14.5 (g) carbs; 0.6 (g) protein; 5.8 (g) sugar