Forget ghosts and goblins. Halloween is scary for those of us trying to follow a healthy diet. Buckets and bowls of mass-produced, chemically-laden candies seem to be everywhere in October even before kids bring home piles of the stuff on October 31st. How can you avoid giving in to that temptation? By enjoying some delicious and healthy fall treats you can make yourself.
Low Carb Ingredients
High fat, low carb ingredients such as seed butter and low carb peanut butter alternative not only add needed “yum-factor” to recipes, but they offer other benefits, as well. These plant-based proteins also pack 16 to 18 grams of fat per serving, making you feel fuller for longer. Be sure to be on the lookout for added sugars on product labels, as that will affect carb content of each product.
Tossing most commercially-produced candy into trick-or-treaters’ bags is more of a trick than a treat. The refined sugars, corn syrups, partially-hydrogenated oils, and food dyes in them aren’t good for any of us. Add in the risks for nut-related allergens, and you have a parent’s nightmare.
For a healthier and safer Halloween option, these Beyond the Equator’s Creamy 5 Seed Butter packets are ideal. Similar in taste and texture, seed butter offers superior nutrition over traditional peanut or almond butter. Each serving is packed with eight grams of protein and only five carbs. By using this blend of seeds, Beyond the Equator has eliminated the use of any of these common food allergens: peanuts, tree nuts, or soy. These yummy packets are also perfect snacks on the go for lunchboxes, at the office, after workouts, or while enjoying outdoor activities.
It’s important to keep in mind that healthier recipes don’t have to mean lacking in flavor or sweetness! You really can have it all with just a bit of effort. For party treats or snacks to enjoy at home, these treats are not only delicious, but will keep you feeling fuller for longer.
This no-bake recipe is a fast and scrumptious fall treat. Combining the flavors of maple syrup, chocolate, and caramel, these brownies are sure to satisfy even the strongest sweet tooth.
FOR THE BASE:
- 1 cup oat flour
- ¼ cup cacao powder
- ¼ cup maple syrup
- 1 tablespoon nondairy milk
- Chocolate Chips
- A pinch of salt
FOR THE CARAMEL:
- 1 cup pitted medjool dates
- ¼ cup + 1 tablespoon Crunchy 5 Seed Butter
- ¼ cup nondairy milk
- Seeds sprinkled over top
- Melted chocolate chips
- Mix the base ingredients together, then evenly press the dough into the bottom of a lined bread pan.
- In a food processor, blend the caramel ingredients until smooth, then spread over top the brownie base.
- Sprinkle over some seed or cacao nibs and lightly press them into the caramel. Drizzle melted chocolate over top.
- Let set in the fridge or freezer for a few hours - then slice and enjoy!
These granola bars with dairy-free chocolate chips, 5 seed butter, and honey provide a satisfyingly sweet, yet protein-packed snack. These bars are vegan and gluten-free, and the protein in them will keep you feeling full for longer.
- 2 cups of rolled oats
- ¼ cup Honey
- 1 tbs oil
- ¾ cup 5 Seed Butter
- ¼ cup + 1 tbs chocolate chips
- Line a 8x8 pan with parchment paper.
- Measure honey, seed butter, and oil into a medium saucepan and warm over low to medium heat until just bubbling (about 2 minutes), set to low and cook for one more minute. Turn off heat and move off the burner.
- Stir in oats until fully incorporated. Stir in chocolate chips (they will melt).
- Firmly press the mixture into prepared pan. Chill for 1 hour.
- Cut into desired granola bar size.
Note: These can be stored in the refrigerator for up to 2 weeks or frozen – individually wrap and place in a sealed container or bag.
SEED BUTTER, COCONUT AND DARK CHOCOLATE BITES
The healthy fats and protein pack a nutritious punch to these yummy bites. The oats, ground flax, and coconut oil give these treats stick-to-the-ribs filling, while shredded coconut combined with dark chocolate morsels and a bit of maple add the decadent sweetness you’re craving.
- 3/4 cup rolled oats
- ½ cup Sunflower Seed Flour*
- 2/3 cup unsweetened shredded coconut
- 1/2 cup 5 Seed Butter
- 1/2 cup ground flax seeds
- 1/2 cup real maple syrup
- 2 tablespoons melted coconut oil
- 1/3 cup dark chocolate chips
- 1 teaspoon vanilla extract
- Stir all ingredients together in a medium bowl until thoroughly mixed.
- Cover and let chill in the refrigerator for half an hour. Once chilled, roll the mixture into 1 ½ “ balls.
- Store in an airtight container. These may kept refrigerated for up to 1 week.
The classic chocolate chip cookie gets a seed butter makeover, adding some delicious nutrition to its mix. Light, golden brown and crispy on the outside, soft and gooey on the inside, you can devour these without guilt…unless you eat the entire batch by yourself!
- 2 sticks butter
- 1/2 cup 5 Seed Butter
- 3/4 cup dark brown sugar
- 3/4 cup white sugar
- 1 tsp vanilla
- 2 eggs
- 2 cup flour
- 1 bag (12oz) chocolate chips
- Mix butter, 5 Seed Butter, sugar, and vanilla until completely mixed.
- Add eggs and mix.
- Add flour and mix.
- Add chocolate chips and mix.
- Chill 30 minutes.
- Bake at 375 for 10 minutes.
*Sunflower Seed Flour occasionally reacts with Baking Soda or Baking Powder to turn products slightly green. This is natural and purely aesthetic. To avoid, use 1/3 the recommended amount of Baking Soda or Baking Powder.