Whether you are trick-or-treating, bobbing for apples, or frantically scrambling to find the best costume party to attend â€“ Veria.com has you covered on the topic of yummy treats to devourâ€¦and serve to your guests. No matter if you are handing out or hosting a party â€“ get your kids in the kitchen and whip up edible alternatives that are as equally healthy as they are delicious from Veria.com
Keep reading for three MOUTH WATERINGLY DELICIOUS RECIPES:
#1 Instead of store-bought peanut butter cups try this recipe Peanut Butter Cups For a Gluten Free Diet to hand out to the kids.
How they are healthierâ€¦ Theyâ€™re gluten-free and sugar-free, and the carob and unsweetened carob powder are safe for diabetics, because youâ€™ll be sweetening them with stevia and agave. Both the shells and the peanut butter fillings bake easily in a mini-cupcake tray, and hereâ€™s another secret ingredient: Extra-virgin coconut oil, which is great for the liver and immune system, and also boosts metabolism. Tip: If youâ€™re a dark chocolate fan, use roasted carob, because the roasting makes the carob taste more like dark chocolate.
1 1/2 cups extra virgin coconut oil, melted
3/4 cup organic roasted peanut butter
1 tablespoon organic vanilla
2 teaspoons cinnamon
3 droppers vanilla cream stevia liquid (available in natural foods stores and online)
3 teaspoons Stevia Plus powder (available in natural foods stores and online)
4 tablespoons agave nectar
3/4 cup roasted carob powder
1/2 cup unsweetened cocoa powder
1/2 cup almond meal
1/2 cup hemp seeds
1 cup organic peanut butter
3 tablespoons agave nectar
For candy: Line mini cupcake tins with paper liners. Melt coconut oil under hot water or spoon into a saucepan and melt over low heat. When coconut oil turns to liquid, pour into a medium bowl. Slowly whisk in peanut butter until smooth.
Whisk in vanilla, cinnamon, liquid and powdered stevia and agave nectar, 1 ingredient at a time. Slowly stir in carob and cocoa powders, 1 spoonful at a time. Stir in almond meal and hemp seeds, 1 ingredient at a time, sprinkling evenly as you go. Batter should run off of spoon easily but not be too runny.
For filling: In a separate bowl, mix peanut butter and agave. Itâ€™s best to use a thick peanut butter.
Spoon candy mixture into cupcake papers until 1/3 filled. Spoon in a 1/2 teaspoon of the peanut butter filling. Pour candy over peanut butter, leaving space at the top of the paper liner. Chill in freezer for 15 minutes. Store in the freezer.
#2 For your spooky ghost cookies this year, use this Chocolate Cookies recipe to serve to your family and friends. Click on the hyperlink to watch the video of the cookies being made.
How they are healthierâ€¦These cookies are baked in a dehydrator for twenty hours. Their big nutritional boost comes from buckwheat and cooked yams. The buckwheat is high in protein, the yams break down slowly in your digestive system, so youâ€™ll have no spike in your blood sugar. For sweeteners, add dates, raw cacao, agave, carob powder (caffeine-free), Stevia, and goji berries. The result is an extremely low calorie dessert with a rich chocolaty taste. Tip: Keep the skin on the yams to maximize their health benefits.
1 cup Sprouted Buckwheat Groats
1/2 cup cooked yam with skin
1/3 cup organic almond butter
2 scoops lactose-free chocolate whey protein powder (available in natural foods stores and online)
2 droppers Vanilla CrÃ¨me stevia liquid (available in natural foods stores and online)
2 droppers dark chocolate stevia liquid (available in natural foods stores and online)
1/4 cup coconut date rolls
3 tablespoons dark agave nectar
1/2 cup almond milk
2 teaspoons cinnamon
3 rounded tablespoons roasted carob
1 tablespoon vanilla
2 rounded tablespoons ground raw cacao nibs
2 tablespoons goji berries (available in natural foods and Asian grocery stores and online)
2 tablespoons unsweetened coconut
Set dehydrator to 105 degrees.
Puree all ingredients except coconut in a food processor until smooth. Spoon rounded tablespoons of mixture onto dehydrator sheets, 16 cookies to a sheet.
With the back of spoon, use a circular motion to flatten each cookie into a 1/4-inch high round shape. Sprinkle each cookie with coconut. Dehydrate for 16 to 20 hours, depending on how chewy or crunchy you like your cookies.
#3 Your spooky Halloween party this year would not be complete without Chocolate Banana Gelato that serves as a perfect party dessert whether young or old. Click on the hyperlink to watch the video of the gelato being made.
2 ripe organic bananas
1/2 cup plus 2 tablespoons almond milk
1 dropper vanilla stevia liquid
1 dropper dark chocolate stevia liquid
1 tablespoon roasted carob
2 tablespoon chocolate lactose-free whey protein powder
1/4 cup raw almonds
2 tablespoon agave
1/4 teaspoon cinnamon
1/2 cup soaked dates
1 tablespoon unsweetened cocoa
1 tablespoon raw cacao nibs
Peel 1 ripe organic banana. Cut into fourths. Place on a sheet of foil and wrap tightly. Freeze overnight.
The next day, unwrap frozen banana and place in food processor with 1 freshly peeled banana. Add almond milk, both stevias, carob, protein powder, almonds, agave and cinnamon. Puree for about one minute, until batter is icy, creamy and smooth like soft-serve ice cream.
Top with raw cacao nibs before serving.