Ghosts, Goblins, Graveyards, Spider Webs....

As I drove through my neighbourhood yesterday, I admired all the homes decorated for Halloween in anticipation of all the little trick-or-treaters.

Wow!! I have some pretty talented and creative neighbours!

It's the time of the year when my husband and I light our pumpkins, switch off the lights and watch all the scary movies on television. Bride of Frankenstein, Halloween, Frankenstein, The Wolf man; all the old Universal Films.

Our pumpkins have been carved and will light up the front of the house, our treats are in bowls near the front door and we happily await visits from the neighbourhood children.  It is so much fun watching all the cute little ones in their costumes as they go from house to house collecting their candy loot.

Unfortunatley, this translates into TONS OF SUGAR.

As I mentioned in my last post, I would share some healthy alternatives for a few Halloween treats that also make perfect additions to a Halloween Party.


Mini Peanut Butter Cups


1/2 cup cacao powder
1/4 cup coconut oil
1/4 cup pure maple syrup
1/4 cup all natural, organic peanut butter* (or almond butter or cashew butter)
12 mini cupcake wrappers

Note: I like to use the peanut butter you can press fresh from a container so it’s in its most natural state. If you can’t find that, then look for an organic, all-natural brand. Certain brands you find on the shelf have added toxins and chemicals that are not good for our bodies.


1.) Mix cacao powder, coconut oil, and maple syrup in a small bowl until a smooth consistency is formed.
2.) Place a small spoonful of the chocolate into the bottom of the cupcake wrappers.
3.) Add a small scoop of peanut butter to the chocolate and spread evenly.
4.) Top the peanut butter with a small scoop of the chocolate and spread evenly to coat the surface.
5.) Place the mini Peanut Butter Cups in the freezer.
6.) Serve once they are hardened and chilled (about 1 hour).
7.) If you are storing them to eat later, store in the freezer.

photos and recipes | courtesy of Joe Cross

Here is another fun treat that your kids will enjoy making and eating!

Healthy Pumpkin Patch


1 1/2 cups/360 g. cashews
1/2 cup/110 g. goji berries ( I use dried cranberries)
1/4 cup/75 g. rolled oats
2 Tbsp./30 ml. pure maple syrup
2 Tbsp./30 ml. coconut oil
Pinch of Himalayan salt
1 large carrot
1 celery stalk
2 parsley stems with leaves

Directions:1.) Combine cashews, goji berries and rolled oats in food processor and process on high until a fine crumble forms.

2.) Add cashew, goji, oat mixture into large bowl and then add maple syrup, coconut oil and salt.

3.) Mix all ingredients together well until a dough forms.

4.) For half of the mixture, roll small spoonfuls into little balls then shape them into pumpkins (that resemble candy pumpkins) by adding in little crevices with a sharp knife.

5.) Then cut celery into skinny stems, about 1/4 cm. wide and 1 in. tall. Place the celery into the top of the pumpkin with a small leaf off of the parsley stem. TIP: This was easiest when I kept a little stem on the leaf. Then I placed the stem on the middle of the pumpkin and used the celery to stick it in.

6.) For the other half of the mixture, make these into the “carved” pumpkins. First, roll a small spoonful of dough into a ball, similar to the above, then flatten the sides and bottoms of the balls and shape into pumpkins, as you see in the picture.

7.) For their face, slice a thin disc-shape from a large carrot, then use a sharp knife to carve a mini pumpkin face. These do not have to be perfect. As you can see from my picture below, they definitely look homemade but that gives them character!

8.) Stick the carrot face onto one of the flat sides of the pumpkin then add a skinny celery stalk to the top.

9.) Place all pumpkins in the fridge for 30 – 60 minutes before serving.

Who said that sweets can't be healthy??

Wishing you a Safe and Spooky Halloween.


photo | Google 

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