Read Time: 6 minutes
We’re all about enjoying treats, especially during Halloween. However, it can be hard to join in on all the spooky fun this month if you have certain dietary restrictions that keep you from grabbing the usual Halloween candy.
That’s why we’ve come up with four frightfully delicious Halloween-themed recipes. Whether you have a health condition or are just looking to be more conscious of what you eat, these recipes are all treats, no tricks!
Ghostie Marshmallow Crispies (V)
Love marshmallows crispy treats? Us too. Unfortunately for vegans, most marshmallow products at the store contain gelatin made with animal products. But they’re such a year-round American staple that we had to include a vegan version for them in honor of Halloween. Plus, crispy rice cereal is light on sugar per serving compared to your average chocolate or candy you get this time of year.
- 1/2 cup dairy-free butter spread
- 2 (10-ounce) bags of vegan marshmallows (check out Whole Foods or Trader Joe’s)
- 1 teaspoon vanilla extract
- 12 cups crispy rice cereal
- Ghost-shaped cookie cutter
- 1/2 cup of orange-and-black sprinkles (optional)
- Grease two 9×13-inch baking pans, or one larger pan.
- Melt the butter in a large pot. Add the vegan marshmallows and mix gently until the marshmallows are completely melted.
- Add vanilla extract.
- Remove the pot from the heat and add the crispy rice and sprinkles (if desired). Immediately and quickly stir the mixture until it’s all evenly and thoroughly coated.
- Transfer the mixture to the baking pans. Place a sheet of parchment paper over the top and press gently to make the layer even in the pan.
- Let the crispy treats cool on your counter.
- Cut the crispy treats with your ghost cookie cutter. Enjoy!
Sugar-Free Cemetery Dirt Cake
Ah, dirt: one of the joys of childhood. But getting to play with “dirt” and eat it too? That’s too good to be true. For a spookier setting, try this recipe and make a fun graveyard scene on top of the cake. You won’t even notice it’s sugar-free!
- 1 cup of butter, softened
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar-free chocolate chips, melted
- 1 1/2 cups alternative confectioner’s sugar
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- A tiny dash of salt
- Sugar-free gummy worms, sugar-free chocolate bars, sugar-free Oreo cookies…even add the Ghostie Marshmallow Crispies from the previous recipe!
- Preheat the oven to 350 degrees and spray a 9x13-inch baking pan with cooking spray.
- Mix the almond flour and coconut flour, cocoa powder, baking powder, and salt in a large bowl until evenly distributed, then set aside.
- Using a hand or counter mixer, cream together the sweetener alternative and butter until fluffy and light in a large bowl.
- Mix in eggs and heavy cream.
- Incorporate the dry ingredients a little at a time into the wet ingredients. Combine well.
- Pour chocolate cake batter into the pre-greased baking pan and bake for 25 to 30 minutes. (Let cool completely before frosting the cake.)
- While the cake is baking, make the sugar-free chocolate buttercream frosting. Whip the butter until fluffy and light in a second. medium bowl. Add in the remaining ingredients and continue to whip until smooth.
- Spread the frosting evenly over the cooled cake, then it’s time to decorate! Add square pieces of chocolate bars to the cake with sugar-free decorating icing to make headstones, add crushed sugar-free Oreos and crumble over the tops, then add sugar-free gummies, sprinkles, and whatever else you’d like, then serve.
Chocolate Crawlers on a Log (GF)
If your favorite sweet treat is a chocolate peanut butter cup, try this alternative. You’ll be saving calories, sugar, and a load of preservatives that are in traditional chocolate peanut butter candies. Plus, it’s fun for kids and creepy crawly with chocolate spiders instead of ants.
- 4 stalks of celery, about 4 inches long each
- 8 tablespoons creamy, all-natural peanut butter
- 1/2 cup sugar-free or semi-sweet chocolate chips (or whatever you prefer)
- Cut celery into sticks and fill with peanut butter.
- Melt 1/4 cup of chocolate chips and spoon into a piping bag, or use a plastic sandwich bag and cut a small tip off of a corner.
- Place 1-3 chocolate chips onto the peanut butter for the “spiders”. Then using the melted chocolate, make little legs around each spider’s body. Serve and enjoy!
Yes, the name is super silly, but we had to add a pumpkin-themed recipe somewhere! These bright and cheery orange cupcakes are low on sugar but loaded with fiber, protein, and vitamins from the pumpkin puree and Greek yogurt, and we added carrots to boot. Top it off with a delicious cream cheese frosting and some candy corn, and you’ve got a sweet and healthier dessert you can enjoy any time of the day—not just Halloween night!
- 2 cups white flour
- 2 egg whites
- 1 cup canned pumpkin puree (NOT pumpkin pie mix)
- 1/2 cup plain or vanilla nonfat Greek yogurt
- 1/4 cup unsweetened vanilla almond milk
- 3 Tbsp coconut oil melted and cooled
- 1/2 cup finely shredded carrots
- 2 teaspoons vanilla extract
- ½ cup of sugar or Stevia (sugar alternative)
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 teaspoon ground cinnamon
- Pinch of salt
- Sugar-free or regular candy corn
(for cream cheese frosting)
- 8oz block of light cream cheese, softened
- ¼ cup vanilla nonfat or light Greek yogurt
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- Preheat oven to 350° F. Grease two medium muffin pans with non-stick cooking spray.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a medium bowl, beat the two egg whites., then add the vanilla nonfat Greek yogurt, coconut oil, sugar or Stevia, pumpkin puree, unsweetened vanilla almond milk, vanilla extract, and shredded carrots. Mix well.
- Pour wet ingredients into dry ingredients. Stir until just combined to make them fluffy and moist. Do not over-mix. Pour into muffin cups.
- Bake for 14 minutes, then check every minute until a knife inserted in the center comes out clean.
- While muffins are baking, make your cream cheese frosting by combining the cream cheese, nonfat or light vanilla Greek yogurt, vanilla extract, and your choice of honey or maple syrup in a small bowl, and mix until evenly combined.
- Let muffins cool completely before frosting them.
- Frost, then add one or two candy corns to the top of each cupcake.
- Store in the refrigerator when not serving to prevent frosting from melting. Enjoy!
Halloween is the perfect time to enjoy a little bit of candy, but be sure to do so in moderation! In addition, you'd be surprised how much sugar everyday foods contain, so make sure to check nutrition labels.
If you’re looking for more ways to be health-conscious, consider taking a sugar-free vitamin supplement like EZ Melts®. It’s one of the quickest and easiest ways to support optimal health.
Our vitamins are non-GMO, vegan, sugar-free and free from the nine most common allergens. We make it EZ to get the nutrition you need with our fast-melting supplements.