4 simple, healthy Halloween recipes

chocolatepots
healthy pumpkin soup

Halloween recipe 1 – Pumpkin soup with a spicy twist

 

Pumpkins are so good to eat because they are super filling and packed full of fiber. This soup is a great source of vitamin C – essential for this time of year, everyone is sniffling and sneezing so it’s always good to start eating a bit more vitamin C.

ingredients: (serves 3)
1 teaspoon coconut oil
1 cup onions
2 cloves garlic
1 teaspoon paprika
2 teaspoon chilli powder
3 cups potato
3 cups pumpkin
1 teaspoon Bouillon

How to make it:
Grab yourself a large saucepan and pop the coconut oil in, let that melt then add in your chopped garlic and garlic. You really want to let these cook away for about 5 minutes, keep them moving so that it all cooks evenly, one the onions going translucent you’re good to add in the paprika and chilli powder. Now don’t worry, this isn’t a spicy soup, the chilli and paprika simply give the soup a good warmth – exactly what you need in the winter!

Now peel your pumpkin, spoon the guts out and dice it up, wash your potatoes and dice them into a similar sized chunks and throw them in the pan. Cover all your veg with water, sprinkle in the bouillon and leave to cook away, I left mine for around 40 minutes.

Blend and serve – or stash away for lunch! This soup goes so well with home made bread or oatcakes.

Recipe from Little Nibble Food

chocolatepots

Halloween recipe 2 – Nākd Chocolate Mousse Pots

Velvety smooth chocolate mousse with toffee sauce, topped with crumbled Nākd Cocoa Delight bars and edible flowers for a healthy yet indulgent and sophisticated spring time dessert!

ingredients: (serves 4)

For the toffee sauce:
3 packs Nākd Toffee Treat Nibbles
1 tbsp coconut oil
8 tbsp almond milk

For the chocolate mousse:
2 ripe avocados
8 tbsp cacao powder
8 tbsp maple syrup
120ml almond milk

For the topping:
4 Nākd Cocoa Delight bars
Edible flowers

How to make it:
First, make the toffee sauce by mixing the Nākd Toffee Treat Nibbles in a food processor until crumbly. Add the coconut oil and mix again until as smooth as possible. Add in the almond milk one tablespoon at a time until it creates a sauce consistency. Divide equally into four portions, spreading the sauce into the bottom of the glasses.

To make the mousse, scoop the flesh out from the avocados and add to a blender, along with the cocoa powder, maple syrup and milk. Blend until smooth and creamy. Divide the mousse equally and spoon into your serving glasses, on top of the toffee sauce layer. Leave in the fridge for at least 30 minutes before serving. Add the Nākd Cocoa Delight bars to a food processor and grind until it turns to rubble. To serve, spoon the crumbled Nākd bars on top of the mousse pots and top with a few edible flowers.

Recipe from Nakd Bars

pumpkin chocolate cups

Halloween recipe 3 – pumpkin chocolate cups

It’s all about that PUMPKIN! This is the season where everything becomes pumpkin flavored. We can definitely deliver on both the pumpkin and the treats with these Pumpkin Halloween Cups.

Ingredients:

Chocolate
1 cup melted coconut oil
½ cup cacao powder
6 Tbsp. maple syrup, room temperature
2 tsp. vanilla extract
Dash of salt

Ground Up Cashew Butter (or your favorite nut butter)

Pumpkin Pie Mixture
½ cup pumpkin puree, room temperature
¼ cup melted coconut oil
2 Tbsp. maple syrup, room temperature
1 tsp. cinnamon
½ tsp. vanilla extract
Dash of salt
How to make it…
Chocolate
It’s super important that the maple syrup and coconut oil are both at room temperature. Combine all ingredients in a large bowl or measuring cup and mix together until no clumps of cacao remain and it’s a uniform mixture. Divide the chocolate in half and, with one half, pour a small amount into 9 silicon cupcake molds until it’s all used up. Keep the other half of the chocolate at room temperature. Place the cups in your freezer to harden, about 10-15 minutes.

Nut Butter Layer
Once the bottom chocolate layer is hard, place 1 Tbsp. of the nut butter evenly over the chocolate for each of the 9 cups. Return to your freezer.

Pumpkin Pie Mixture
As with the chocolate, make sure all ingredients are room temperature. Combine everything in one bowl and stir together. Divide the pumpkin mixture on top of the nut butter layer until it’s all used up. Pour the remaining chocolate over the top of the pumpkin layer and place the cups in the freezer overnight to set up. The next day, carefully remove the cups from the molds and dive in! Keep them stored in your freezer, but give them a few minutes to soften before you eat them. Happy Halloween!
Recipe from Nibs & Greens
Halloween Chocolate Ghosts

Halloween recipe 4 – Healthy Chocolate Ghosts

Ingredients: (Makes 4 large ghosts)
260g cacao butter
100g raw cacao powder
4 tablespoons hazelnut butter
2 tablespoons of honey
Small pinch of salt

GF – grain and gluten free
RSF – Refind sugar free
DF – Dairy free

How to make it…
Fill a pan with an inch of boiling water. Add the cacao butter to a heat proof bowl and place into the pan. On a low heat, stir the cacao butter until fully melted. (Make sure the water doesn’t spill over into the cacao butter.)

Add the cacao powder and honey to your desired sweetness and mix well. Pour a little melted chocolate into each silicone ghost mould, enough to cover the bottom. Set in the freezer for 20 minutes. When the base is set remove from the freezer and add a tablespoon of hazelnut butter to the centre of each chocolate. Cover with the remaining melted chocolate and place back in the freezer for about 45 minutes to set. Once set, remove from the moulds and enjoy.

Recipe from Paleo Crust
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