Halloween is upon us! If you’ve been following me on Facebook or Twitter, you’ll notice all my Halloween pics and pumpkin postings! I just can’t get enough! Halloween comes once a year and I say embrace it! No matter what your age is! Today’s recipes are perfect goodies for Halloween, sure to please the whole family! Enjoy!
Homemade Crispy Twix Bars (courtesy of ohsheglows.com-a super awesome foodie blog! A BIG thank you to Angela for coming up with such delicious goodness!)
Yield: ~16-18 bars
For the crust:
1 & 1/4 cup GF crispy rice cereal (Nature’s Path)
1/4 cup brown rice syrup
2 tbsp peanut butter*
1 tsp pure vanilla extract
pinch of fine grain sea salt
For the date caramel: (adapted from Homemade Rolos)
200-210 grams pitted soft Medjool dates (about 1 & 1/4 cup pitted dates)
1 tbsp peanut butter*
1 tbsp almond milk, or more if needed
pinch of fine grain sea salt
For the chocolate coating:
1/2 cup dark chocolate chips
1 tsp coconut oil (optional)
Directions
1. Line an 8-inch pan with two pieces of parchment paper. In a small pot, add the brown rice syrup, peanut butter, and vanilla. Increase heat to medium and bring to a simmer, stirring frequently until combined. Add pinch of salt. Pour into a large bowl with rice crisp and stir well.
2. Scoop the rice crisp mixture into pan. Wet hands slightly and then spread the mixture evenly and press down firmly until smooth. Place in freezer while you make the date caramel.
3. Soak dates in water until soft (only if necessary) and drain. Place pitted dates, peanut butter, milk, and salt in the food processor and process until almost smooth and a big ball forms.
4. Spread caramel layer over top of the crust until it’s as smooth and even as you can get it. Place back in the freezer for 10-15 minutes to set.
5. Melt the chocolate and optional coconut oil in a small pot over low heat. When 2/3 of the chips are melted, remove from heat and stir until smooth. Spread chocolate on top of the caramel and place in the freezer for about 3 minutes only.
6. Remove from freezer (chocolate should be slightly firm, but not completely set) and slice into rows and then in half. Freeze again until set for about 10 minutes. Store in fridge or freezer.
Substitution Notes: 1) The brown rice syrup can probably be subbed for honey (if you include honey in your diet). Agave won’t hold together as well since it’s not as “tacky”, but it will hold together when kept in the freezer. It will fall apart at room temperature though. 2) You can sub peanut butter for sunflower seed butter or almond butter.
Avocado Chocolate Chip Muffins
Yes….I said Avocado! I know we’ve been down this road before and I haven’t failed you yet! You get a heart healthy dose of fat in these muffins and you wouldn’t even know it!
Ingredients
1 3/4 cup Gluten Free all purpose flour
1/4 cup sucanat
1 tsp baking powder
1/2 tsp sea salt
2 large eggs
2 tbsp coconut oil, melted
1 ripe avocado, peeled and mashed
1 ripe banana, mashed
1 tsp vanilla extract
1/2 cup dark chocolate chips
Directions
Preheat oven to 350. Line a 12 count muffin tin with paper liners. In a large bowl, combine flour, sucanat, baking powder and salt. In a medium bowl, whisk eggs, coconut oil, avocado, banana and vanilla. Add flour to mixture and stir until just combined. Fold in chocolate chips. Spoon batter into muffin cups, filling each about 2/3 full. Bake for 25 minutes.
What to do with all those Pumpkin Seeds? Roast them! Sweet, Salty or Spicy? I’ve got you covered! View my recipes here! Plus, try my Spicy Coconut Pumpkin Soup recipe! http://bit.ly/PhW7TN
HAPPY HALLOWEEN!
Health & Abundance,
Samantha 🙂
