There was a time when I made my own Healthified copycat traditional treats, from “Twix” made with cassava cookies and date caramel, to peppermint patties made with shredded coconut, dark chocolate, and peppermint oil. This year all I can think is who has time for that? Food bloggers, that is who. So I am simplifying things this year. If you are feeling the same way, there are easy short cuts you can take while still getting food festive for the upcoming Halloween holiday. It is a good excuse to enjoy some chocolate, and when it is high quality cacao, you know you are also consuming one of the healthiest foods on the planet. There is nothing scary about that! So here is how I am Healthifying Halloween this year.
Spider Web Cacao Empower Bars
My Cacao Empower Bar baking mix results in nine squares that taste like indulgent dark chocolate brownies, but they are actually very blood sugar balancing and nutritious. Make a small serving of the buttercream frosting below, put it in a plastic bag to pipe, and see if you can draw a spider web that looks better than mine (I asked my son’s nanny if they looked like spider webs; she was brutally honest. Hey, I am no artist, but they sure were fun to make!).
What you will need:
- 1 pouch of Empower Bar Cacao baking mix
- grass-fed butter, ghee, palm oil shortening, or vegan butter
- coconut oil
- vanilla extract
- maple syrup
Spider Web Cacao Empower Bars
Equipment
- 1 large bowl
- plastic bag for piping
Ingredients
For the Cacao Empower Bars
- 1 Empower Bar Cacao Baking Mix Pouch see note
- 2 eggs beaten
- 1/2 cup coconut oil or avocado oil
- 1/3 cup maple syrup or coconut nectar
For the Spider Web frosting
- 1/4 cup grass-fed butter, ghee, palm oil shortening or vegan butter softened to room temperature
- 1/4 cup coconut oil room temperature
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Make the Cacao Empower Bars according to the directions on the back of the pouch. Allow them to completely cool for about 1 hour.
- Meanwhile, make the buttercream frosting. In a small bowl, combine the grass-fed butter and coconut oil. Use a whisk to cream until slightly fluffy. Add the maple syrup and vanilla extract and whisk vigorously until a frosting is made.
- Transfer the frosting to a snack size or quart size plastic bag. Seal. Use scissors to snip a very small hole at the end of a corner. Squeeze to pipe, drawing spider webs on the corners of each Cacao Empower Bars.
Notes
Chocolate “Crunch” Clusters Cups
Do you remember Crunch Chocolate Bars? This was one of my favorites growing up. I would order one every day at our pool snack bar in the summer. Not the healthiest choice, but the nostalgia inspired the recipe below. After how much I loved these truffles made with our Pumpkin Spice Clusters, I thought how delicious it would be to sprinkle our Original Clusters in chocolate. It tastes just like a Crunch Bar! My husband even made the connection before I told him what I was going for.
What you will need:
- 1 pouch Granola Clusters Original
- 1 cup dark chocolate, chopped (or you can use dark chocolate chips)
- 1-2 tablespoons coconut oil
Chocolate “Crunch” Clusters Cups
Equipment
- muffin liners
- Microwaveable safe bowl
Ingredients
- 1/4 cup Original Granola Clusters see note
- 1 cup dark chocolate chopped (or use dark chocolate chips)
- 1-2 tablespoons coconut oil
Instructions
- Make the dark chocolate cups. In a microwaveable safe bowl, combine the dark chocolate and coconut oil. Microwave for 1 minute. Stir until creamy and melted.
- Pour about two tablespoons of the melted dark chocolate into the muffin liners. Sprinkle about two teaspoons of Clusters into the melted dark chocolate. Transfer the chocolate crunch Clusters cups to the freezer to set, about 1 hour.
Notes
Peanut Butter Cups
As I mentioned, I have Healthified traditional treats, including peanut butter cups. Peanut butter and chocolate is probably one of my favorite flavor profiles. If you want to give them a go, pour melted dark chocolate in the bottom of a muffin liner, allow it to set, add a peanut butter layer and pour more melted dark chocolate on top. You can also follow this recipe. But if you are feeling lazy (like me), add a dollop of peanut butter to your Cacao Empower Bar and you get the same delicious peanut butter chocolate combo in a more convenient way!
And of course, if you are feeling fancy, I have a couple of homemade chocolate bar recipes that are amazing. Find them below!
Buttercream & Date Caramel Candy Bars {Grain-Free, Gluten-Free}
Equipment
- 1 silicone candy bar mold See notes
- Food processor
- Microwaveable safe bowl
Ingredients
For the Bottom & Top Layers
- 1 2oz 100% dark chocolate bar chopped
- 1 1/2 tablespoons coconut oil
- 1 tablespoon powdered monk fruit
- 1/2 teaspoon monk fruit
For the date caramel
- 2 cups Medjool dates, pitted equals about 15-18
- Hot or boiling water enough to cover
- 1 teaspoon vanilla extract
For the buttercream filling
- 3/4 cup grass-fed butter room temperature
- 1/2 cup coconut oil room temperature
- 1/3 cup powdered monk fruit
- 2 teaspoons vanilla extract
Instructions
- Prepare the date caramel first. Cover the pitted Medjool in hot or boiling water for at least 30 minutes. Once soft, scoop out 1/4 cup of the soaking water and set aside. Drain the dates, and transfer them to a food processor. Add the soaking water and vanilla extract. Process until creamy, scraping down the sides of the food processor as you need to. Transfer the date caramel to a medium bowl until ready to use.
- Make the chocolate. In a microwaveable safe bowl, combine the chopped dark chocolate and coconut oil. Microwave for 50 seconds to 1 minute. Remove the bowl and stir until creamy (chocolate may appear to not have fully melted, but once you stir, it will combine with the hot coconut oil). Add the powdered monk fruit and granulated monk fruit and stir again until everything is blended.
- Pour 1-2 tablespoons of the melted chocolate into the bottom of the candy bar mold. Transfer the mold to the freezer to harden for at least 30 minutes. Set the remaining melted chocolate aside.
- Make the butter cream frosting. In a large bowl, combine the grass-fed butter and coconut oil. Beat with a hand mixer, immersion blender with whisk tool or a large whisk until fluffy, about 30 seconds to 1 minute. Add the powdered monk fruit and vanilla extract and beat again until everything is blended together, using a spatula to scrape down the sides of the bowl as you need to and beat again.
- Once the chocolate has set in the bottom of the bar mold, layer in the date caramel and buttercream filling (about 1-2 tablespoons each mold). Pour the remaining melted chocolate over the filling in equal amounts until used up. Place the mold back in the freezer to completely set, at least 1 hour.
Notes
Peanut Butter Date Caramel Bars
Equipment
- silicone candy bar mold see note
- Microwaveable safe bowl
- Food processor
Ingredients
For the bottom layer
- 1 cup dark chocolate chips see note
- 2 tablespoons coconut oil
For the middle layer
- All-natural creamy peanut butter
- 10-12 Medjool dates pitted
- 3 cups boiling water
- 1/2 cup peanut butter
For the top layer
- 1 cup dark chocolate chips
- 2 tablespoons coconut oil
Instructions
- Make the peanut date caramel. Soak Medjool dates in hot water for 15 minutes until soft. Reserve 3 tablespoons of the soaking liquid and drain. Transfer the dates and soaking liquid to a food processor. Blend until a thick paste is formed. Add the peanuts to the food processor and blend for about 10 seconds until incorporated. Set aside until ready to use.
- Make the bottom layer. In a small microwaveable safe bowl, combine the chocolate chips and coconut oil. Microwave for 1 minute, then stir until mixture is creamy. Evenly pour melted mixture in the bottom of the bar molds (about 2-3 tablespoons each). Transfer bar molds to the freezer for at least 30 minutes to set.
- Once the bottom layer has set, add 1-2 tablespoons of creamy peanut butter in each mold. Add 2 tablespoons of the peanut date caramel to each mold. Transfer the mold back to the freezer.
- Make the top layer. In a small microwaveable safe bowl, combine the chocolate chips and coconut oil. Microwave for 1 minute, then stir until mixture is creamy. Evenly pour melted mixture in the bottom of the bar molds (about 2-3 tablespoons each). Transfer bar molds back to the freezer for at least 2 hours to completely set. Enjoy!
