3 Healthy Treats That Take the Fright Out of a Halloween Sugar High

Halloween can be terrifying—and we’re not just talking about the zombie makeup and clown costumes. What’s really frightening is the avalanche of excess sugar and calories coming your way in a few short weeks. It is estimated that Americans will spend more than $2 billion on candy and purchase 90 million pounds of chocolate this year in anticipation of the big night—so why not keep your blood sugar levels and your cravings in check by baking your own delicious homemade healthy treats? We’ve teamed up with Erin McKenna, whose self-titled bakeries have become a vegan cult favorite on both coasts, to bring you three game-changing Halloween recipes. Each one is gluten-free, dairy-free, egg-free, soy-free, and kosher. In other words, what are you waiting for?

Halloween Coconut Mounds

Ingredients:
3 T agave nectar
1 tsp. vanilla extract
2 T rice milk (if the coconut mixture is too thick)
2 T melted coconut oil
1 3/4 cups unsweetened shredded coconut
1 tsp. salt
2 cups (or one 12-oz. bag) gluten-free, dairy-free chocolate chips

Instructions:

1. In a small bowl, mix agave nectar, vanilla extract, and coconut oil until evenly blended. Measure in coconut and continue to mix until fully combined. If mixture is too dry, add the rice milk until it is firm but sticky. Place in the refrigerator and chill for 1 hour.

2. Meanwhile, place dairy-free chocolate chips in a double boiler or set a stainless-steel bowl over a pan of boiling water and leave the chocolate chips until completely melted. Be sure no water touches  the bowl or the chocolate will get stiff. Remove from heat.

3. Take the coconut mixture from the refrigerator and form into desired Halloween shapes using a cookie cutter. Gently let them slide out onto the reserved cookie sheet and dip in melted chocolate. Continue until all are formed and dipped.

4. Return the mounds to the refrigerator to let the chocolate harden for 30 minutes, then serve.

Agave Blood Brownies
Yield: Serves 36

Ingredients:

For the brownies:
3/4 cup brown rice flour
1/4 cup potato starch
2 T arrowroot
1/2 cup unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. xanthan gum
1 tsp. salt
1/2 cup non-GMO canola oil, plus more for the pans
1/2 cup agave nectar
1/2 cup unsweetened applesauce
1 T pure vanilla extract
1/2 cup hot water or hot coffee

For the sauce:
2 cups vegan powdered sugar
1/4 cup rice milk or almond milk
2 tsp. vanilla extract
2 T natural red dye

Instructions:

1. Preheat the oven to 325 degrees Fahrenheit. Lightly grease three 12-cup mini-muffin tins with oil.

2. In a medium bowl, whisk together the flour, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil and the agave nectar, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.

3. Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. (For a more fudgy-tasting  cake, bake for only 8 minutes total.) The finished brownies will have firm edges with a soft center, and a toothpick inserted into the center will come out clean.

4. While the brownies are cooling you can start on the sauce. In a medium bowl sift in the powdered sugar. Add the milk and vanilla extract and whisk until sauce is smooth. Add dye and continue whisking until color is even.

Pumpkin Spice Muffins
Yield: Serves 36

Ingredients:
1 cup Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. xanthan gum
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 cup melted coconut oil, plus more for pan
1/3 cup agave nectar
1/3 cup rice milk
3/4 cup pumpkin puree
1/4 cup hot water
1 T vanilla extract

Instructions:

1. Preheat the oven to 325 degrees Fahrenheit. Line one standard 6-cup muffin tin with paper liners; set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger. Add the oil, agave nectar, rice milk, and vanilla directly to the dry ingredients. Stir until the batter is smooth and thick. Using a plastic spatula, fold in the pumpkin and hot water until they are evenly distributed throughout the batter.

3. Pour 1/3 cup of the batter into each prepared cup. This portion will almost fill up the cup entirely. Bake muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 10 minutes. Muffins will be soft to the touch, and a toothpick inserted into the center of each will come out clean. Remove from oven.

4. Let the muffins stand for 15 minutes. Either serve warm, or transfer to a wire rack and cool completely before covering. Place the muffins in an airtight container and store at room temperature for up to three days.

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