Have fun plans with the kids this halloween? school parties? having any company over?!
Heres some fun halloween snacks & pumpkin recipes for you to try!
Creepy crawly spider pretzels
Ingredients
- Creepy crawly spider pretzels
- 3/4 cup Pitted Dates
- 1/4 cup Quick Oats
- 3 tbsps All Natural Peanut Butter
- 1 tbsp Cocoa Powder
- 1 tbsp. Maple Syrup
- 1/8 tsp Sea Salt
- 28 grams Pretzels (round parts chopped into legs)
- 1/2 tsp Dark Chocolate Chips
Directions
- Add the dates, oats, peanut butter, cocoa powder, maple syrup, and salt to the bowl of a food processor. Run the food processor until the mixture forms a ball.
- Form the mixture into small balls with your hands, using roughly one tablespoon of dough per ball. Place the pretzel legs into the balls on the sides and place the chocolate chips into the balls to form eyeballs. Serve and enjoy!
Servings: 10
Calories: 87
Protein: 2g
Carbs: 15g
Fats: 3g
Pumpkin Gnocchi
Ingredients
- 248 grams Potato Gnocchi
- 5 milliliters Extra Virgin Olive Oil
- 4 grams Fresh Sage
- 20 grams Shallot (peeled, finely sliced)
- 123 grams Pureed Pumpkin
- 119 millilitersVegetable Broth
- Sea Salt & Black Pepper (to taste)
- 21 grams Parmigiano Reggiano (grated, divided)
Directions
- Cook the gnocchi according to the package directions.
- Meanwhile, heat the oil in a pan. Add the sage and fry for about one minute or until crisps up. Take the sage out of the pan and set it aside.
- In the same pan, add the shallot and cook for two to three minutes until soft. Add the pumpkin purée and broth. Mix well and season with salt and pepper.
- Add the gnocchi to the pan along with 2/3 of the parmesan. Mix and cook over low heat for another five minutes.
- Transfer to a serving plate. Top with the rest of the parmesan and crispy sage. Enjoy!
Servings: 2
Calories: 292
Protein: 10g
Carbs: 48g
Fats: 7g
Spooky spider devilled eggs
Ingredients
- 12 Egg
- 1/3 cup Mayonnaise (low fat)
- 1 tsp Apple Cider Vinegar
- Sea Salt & Black Pepper
- 2/3 cup Black Olives (pitted and sliced)
Directions
- Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, turn off the heat but keep the saucepan on the hot burner. Cover and let sit for 10 to 12 minutes. Place eggs in a bowl of ice water for 10 minutes or until cool.
- Carefully peel the eggs and cut them in half. Scoop out the yolks and add to a bowl.
- Add the mayonnaise, vinegar, salt, and pepper to the yolks. Spoon the egg yolk mixture into the egg whites, or use a piping bag.
- Garnish the eggs with olive slices in the form of spiders. Enjoy!
Servings: 10
Calories: 254
Protein: 2g
Carbs: 15g
Fats: 3g
Banana ghosts
Ingredients
- 8 Barbecue Skewers
- 4 Banana (cut in half)
- 1 cup White Chocolate Chips
- 1/2 tsp Dark Chocolate Chips
- 1 tsp Dried Unsweetened Cranberries
Directions
- Place parchment paper on a baking sheet. Take the wooden skewers and pierce the bananas until about 3/4 of the way through. Transfer to a freezer until hardened, about two hours.
- In a small bowl, add the white chocolate chips and microwave on high for 30 to 45-second intervals until melted. Stir with a spoon to fully combine.
- Remove the bananas from the freezer and dip into the white chocolate, using a butter knife to spread all around. Before it hardens, place the dark chocolate chips on the banana for the eyes and the cranberry for the mouth. Repeat with remaining bananas.
- Return to the freezer for about 30 minutes, until set again. Serve and enjoy!
Servings: 9
Calories: 215
Protein: 1g
Carbs: 34g
Fats: 9g
Pumpkin Loaf
Ingredients
- 3 Egg
- 192 grams Sunflower Seed Butter
- 100 grams Maple Syrup
- 123 grams Pureed Pumpkin
- 44 milliliters Coconut Oil
- 1/2 Lemon (juiced)
- 28 grams Coconut Flour
- 5 grams Cinnamon
- 2 grams Nutmeg
- 2 grams Baking Powder
- 3 grams Ginger (grated)
- 2 grams Sea Salt
Directions
- Preheat oven to 350ºF (177ºC). Lightly grease a loaf pan or line it with parchment paper.
- In a food processor, combine your eggs, sunflower seed butter, maple syrup, pumpkin puree, coconut oil and lemon juice. Blend until smooth and creamy. (Note: You can also mix by hand if you prefer.)
- Add the coconut flour, cinnamon, nutmeg, baking powder, ginger and sea salt. Blend again until smooth.
- Transfer the batter into the loaf pan. Bake for 40 to 45 minutes. (You can test if it is done by inserting a toothpick. It will come out clean when the loaf is finished.)
- Remove the loaf from the oven and allow to cool in the pan for at least 15 minutes. Remove from the pan and let cool entirely before slicing. Enjoy!
Servings: 12
Calories: 185
Protein: 5g
Carbs: 12g
Fats: 14g