No Tricks & All Treats

It is that time of year when the little Ghosts and Goblins will be knocking at your door.  This year instead of being the dud on the block handing out apples or toothbrushes or handing out the typical (and not-so-healthy) Snickers Bar try these amazing treats!

Almond Cookies (Gluten Free, Grain Free, Dairy Free) – Via senojDESIGN & Hanna’s Kitchen.

 

These were some that I made myself the other day!  So delish and easy!

Here’s what you’ll need:

· 2 cups almond flour

· 1/4tsp Sea Salt

· 1/2tsp Baking Soda

· 1 TB vanilla extract

· 2TB Honey

· 1/4 C Earth Balance Palm Oil (I love the buttery flavored one that is soy free)

· 80% cacao dark chocolate

· walnuts (or other nut if desired)

Instructions:

1. First blend the following ingredients together, using a food processor: almond flour, sea salt, baking soda.

2. Next mix in the (room temp) Palm shortening, honey and vanilla.

3. Crush up the nuts and chocolate with a meat mallet and add in.

4. mix mix mix 

5. Roll into small balls and place on parchment lined cookie sheet

6.  Bake at 350 for 15 minutes then remove and allow to completely cool before moving!

7. ENJOY!

 

Peanut Butter Snitches- Via Lauren Conrad

Here’s what you’ll need:

· 2/3 cup vanilla protein powder, preferably vegan

· 1/3 cup powdered sugar

· 3 tablespoons coconut oil

· 1 ½ cups reduced fat creamy peanut butter

· ½ teaspoon of salt

· 1 ¼ cups Fiber One cereal

· 6 ounces dark chocolate (70% cacao) chopped

Instructions:

1. Add the first six ingredients together in a food processer. You may have to melt the coconut oil in the microwave to give it a liquid consistency for about 45 seconds. If you don’t have a food processor an electric mixer will work as well, but it won’t be as smooth.

2. Cover a baking sheet with parchment paper. Shape the peanut butter mixture into small balls; you should have enough for about 20. Place the balls on the baking sheet and place in the freezer for 15 minutes.  After 15 minutes, pull them out of the freezer and reshape in your hands, then place back in the freezer for 15 minutes.

3. Place chopped chocolate into the microwave for about 45 seconds, take out, and stir, place back into the microwave for another 45 seconds, repeat until chocolate is completely melted.

4. Remove the peanut butter balls from the freezer. Using a fork, dip the balls into the chocolate. Feel free to cover them with as much chocolate as you want. Place the chocolate balls back in the freezer for 15 minutes, or until the chocolate hardens. Serve and eat immediately.

 

 

Muddy Graveyard Mousse- Via Lauren Conrad

Here’s what you’ll need:

· 2 ripe avocados

· 1 tsp of cayenne pepper

· ½ cup of agave syrup

· ½ cup of cocoa powder (try chocolate protein powder or ovaltine vitamin rich as a substitute)

· 1 ½ teaspoons of vanilla extract

· 1 ½ teaspoons almond extract                                        

Instructions:

1. Blend all the ingredients together.

2. Add a Milano cookie as a tombstone and use icing to write RIP

3. Finish with sprinkles of sliced coconut, dyed with orange food coloring and Fiber One cereal. This will add the look of leaves and worms to your graveyard!

 

 

Raw "Bones” Bars- Via Lauren Conrad

Here’s what you’ll need:

· 2 dates

· 2 cups almonds

· 1 tsp vanilla extract

· 1 Tbsp coconut oil

· 70% cacao dark chocolate

Instructions:

1. First blend the following ingredients together, using a food processor: dates, 1 cup of almonds, vanilla extract and coconut oil.

2. Once coarsely ground, mold the ingredients together into a rectangular bar shape and place in freezer for about 10 minutes.

3. Melt a bar of 70% cacao dark chocolate in the microwave for 45 seconds, take out and stir. Repeat this process until the bar is completely melted.

4. Add 1 tablespoon of almond milk to the melted chocolate to thin the mixture and mix until smooth.

5. Drizzle the bars with the dark chocolate mixture and use the rest of the almond slices as garnish!