3 Healthier Versions of Your Favorite Halloween Candies

The weather is just beginning to cool down, and by this point in October, you’re starting to forget about those summer beach days. Still, you’ve been keeping up your healthier diet and Soulcycle routine because you know on Halloween night you’ve got to fit into a skin-tight spandex cat outfit.

Halloween has become almost a ceremonious night—it’s the last time you’ll need to put in effort until next summer. Winter sweaters are just around the corner, so why not start the season of indulging with a bang, right? But maybe this year you’ve decided not to let up on your new healthy lifestyle during the cold season, just to have to start over in the spring.

Below are three recipes that will help you stay on track Halloween night and through the winter, without feeling like you’re missing out on all the fun.

Peanut Butter Cups

• Prep Time:5 mins
• Cook Time:1 hr 10 mins
• Total Time:1 hr 15 mins
• Servings:12
• Easy

Ingredients

• 1/4 cacao
• 1/3 cup coconut oil
• 1/4 peanut butter + more for the filling
• 2 tablespoons maple syrup

• Step 1

  In a small saucepan over low heat, mix together all of the ingredients until combined.

  

• Step 2

  Line a mini cupcake tray and fill each cup with a small layer of the chocolate sauce. Place in the freezer for 20-30 minutes, or until solid.

  

• Step 3

  Once the chocolate is hard, spoon a small amount of the extra peanut butter into each cup (about 1/2 teaspoon) and place back in the freezer for 10 minutes.

  

• Step 4

  Take the cups back out of the freezer and fill the cups with another layer of chocolate, until the peanut butter is covered. Place back in the freezer for another 30 minutes.

  

• Step 5

  Enjoy! (And store any leftovers in the fridge or freezer.)

  

Chocolate Crunch Bars

• Prep Time:5 mins
• Cook Time:1 hr
• Total Time:1 hr 5 mins
• Servings:15
• Easy

Ingredients

• 2 cups brown rice cereal puffed quinoa or toasted buckwheat
• 1/2 cup cacao powder
• 1/2 cup almond butter
• 1/2 cup coconut oil
• 4 tablespoons maple syrup

• Step 1

  In a small saucepan, mix together the cacao, almond butter, maple syrup, and coconut oil over low heat until combined.

  

• Step 2

  Pour your choice in crunch (brown rice, quinoa, or buckwheat) into a bowl and fold the chocolate mixture in.

  

• Step 3

  Line a rectangular mold (whatever you have around—a brownie pan, tupperware, etc.) with parchment paper or tin foil and pour in the mixture. Tap everything down to make sure it's flat and set in the fridge or the freezer, depending on how long you can wait.

  

• Step 4

  Once fully set, cut it up into bars and store in the refrigerator.

  

Pumpkin Cashew Cookies

• Prep Time:5 mins
• Cook Time:15 mins
• Total Time:20 mins
• Servings:14
• Easy

Ingredients

• 1 cup cashew butter
• 1/2 cup pumpkin puree not pumpkin pie filling
• 3 tablespoons maple syrup
• 1 pinch cinnamon nutmeg ginger and allspice optional
• 1/3 cup chocolate chips optional

• Step 1

  Preheat over to 350ºF. Add all ingredients (except the chocolate chips) to a bowl and stir together until smooth.

  

• Step 2

  Fold in the chocolate chips (if using).

  

• Step 3

  The mixture will be very smooth. If you find it too loose, you can place it in the refrigerator for half an hour, but this is not necessary. Scoop a spoonful of the mixture onto a baking sheet greased with coconut oil.

  

• Step 4

  Allow to bake for 12-15 minutes. The cookies may feel soft when coming out of the oven, but one cooled will hold up. If you don't have access to an oven, the batter is delicious by itself.