No tricks but healthy treats! We've put together 4 tasty halloween recipes - sweet and savoury - for you and the kids to enjoy. They're simple, healthy and delicious. Happy Halloween!
Ginger Coconut Chocolate Bark
6 ounces dark chocolate (or use the recipe from our peanut butter cups recipe here)
55g crystallized ginger, chopped
15g shaved coconut
55g macadamia nuts, chopped
- Line a small baking tray or Tupperware box with baking paper.
- In a bain-marie heat the chocolate and stir until fully melted.
- Pour the melted chocolate into the tray or Tupperware, making sure it is even - thickness depends on taste!
- Quickly scatter the ginger, coconut and macadamia nuts over the melted chocolate.
- Leave in the fridge for about an hour until set.
- Once the chocolate is firm, lift the baking paper and chocolate out of the tray.
- Place the slab of chocolate on a chopping board then break with your hands or chop up with a large, sharp knife! You could either break them into small, bite-sized pieces, or larger bark pieces!
320g maple syrup
250g organic sunflower seed butter
1 pinch of sea salt
- Place the ingredients into a mixing bowl and whisk together.
- Pour into a pan and place on a high heat then bring to the boil, whisking constantly.
- As soon as the mixture is boiling, turn down the heat to medium so that the mixture is simmering.
- Whisk for another 8 minutes until the candy thickens and starts sticking to the bottom of the pan.
- Remove the pan from the heat and let it cool so that the consistency becomes candy-like and more firm. (The longer you wait, the harder the mixture will be to work with and shape!)
- Prepare a piece of baking paper.
- Roll the warm candy into long, thin logs (probably about 5).
- Slice the logs into 1-2 inch pieces.
- Wrap each piece in baking paper or waxed paper and leave to cool before serving!
Halloween Falafel Spiders
For the falafel:
170g dried chickpeas
250g broad beans, skinned (can substitute with 85g of dried chickpeas)
½ small onion, chopped
3 garlic cloves, peeled
1 handful of chopped coriander
1 handful of chopped parsley
½ teaspoon cayenne or chili powder (use less for milder falafel)
¾ teaspoon cumin powder
½ teaspoon coriander powder
¼ teaspoon baking powder
2 tablespoons crumbled stale bread
½ teaspoon, or to taste, salt
Oil for cooking
For the spiders:
8 falafels (recipe above)
1 small red pepper
2 medium green pepper
3-4 black olives
1 teaspoon hummus or cream cheese
A sharp knife
A tooth pick
To make the falafel:
- Place the chickpeas in a bowl, fill with water, and allow to soak the night before.
- After soaking, drain the chickpeas and place on several layers of paper towels.
- Place the broad beans on the towels as well and towel all the beans dry.
- Place the beans in a food processor, add the rest of the falafel ingredients and blend until the mixture becomes like dough.
- Divide the dough in 8 pieces then roll each piece into a ball.
- Heat the oil in a pan - you need enough oil so that the falafel are half submerged.
- When the oil is sizzling hot, place the falafels in the oil.
- When one side is cooked it will brown, then carefully flip the falafel and brown the other side.
- Once cooked, line a plate with a paper towel and leave the falafel there to cool.
For the spiders:
- Cut the red pepper in half and remove the white membrane.
- Carve out a shape that looks like the spider's mouth - you'll need 8 of these!
- Cut each green pepper into 8 thin rings then cut each ring into half - these are the spider's legs!
- Cut each olive in half, lengthways. Then cut each half into 3 semi circles for the spider's eyes.
- Place the 8 falafels on a serving plate and insert the green peppers into the sides of the falafel to look like spiders legs!
- Using a tooth pick, dot hummus where the eyes and mouth should be. This will act like glue!
- Place the olives where the eyes should be, and the red pepper where the mouth should be.
- Finally, dot hummus on the olive eyes for the pupils!
Sticky Sweet Popcorn Balls
7 cups popped popcorn, lightly salted or plain.
2 tbsp butter (can also use vegan spread)
110g maple syrup
1 pinch of slat
1/2 tsp cinnamon
1 pinch of cayenne pepper
2 tbsp raw coconut sugar
1 tsp apple cider vinegar
2 tbsp water
1 tbsp soy creamer
35g flaxseed meal
1 handful dried holiday fruit: cranberries, pomegranates, currents.
- In a pan over medium heat, add the water, butter, maple syrup, spices, salt, vinegar and sugar. Melt the ingredients.
- Bring to the boil and stir constantly - after about 90 seconds remove the pan from the heat.
- Stir in 1tbsp of soy creamer then transfer the mixture to a glass bowl. Place in the fridge for 20 mins to cool and thicken (for about 20 mins)
- Once cooled, the mixture should have a sticky consistency. Pour 1/4 cup of the syrup over the popcorn and mix well!
- Then fold in the dried fruit and flax seeds. Continue drizzling the syrup mix over the popcorn until you have used about 1/2 of it.
- Next, mould the mixture into balls with your hands, then place on a plate lined with baking paper.
- Place in the fridge to set for 2 hours.
- Serve cool and store in air tight containers!