Healthy Halloween Recipes (but still super tasty!)


Hello my loves! Happy almost Halloween.

Normally we watch scary movies during this month but doesn’t it feel like this year has just been one long, never ending one?! On the plus side we’re not in full lockdown anymore so you can at least bake some cookies (recipe below) and get my ebook that I wrote a few years ago with my dear friend Leah that includes some delicious & healthy halloween recipes.



1 egg
1/3 cup coconut oil
1/3 cup pumpkin puree
1/3 cup honey
1 tsp vanilla extract
2/3 cup almond flour
1/3 cup coconut flour
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/8 tsp sea salt
1/2 cup dark chocolate chips

  1. Preheat your oven to 350F. In a bowl or food processor, combine your egg, melted coconut oil, puree, honey and vanilla extract.In a separate bowl, combine all your dry ingredients.
  2. Slowly mix in with the wet ingredients until smooth. Grab one inch chunks of the dough and flatten into a cookie shake (they don’t spread out when cooking).
  3. Bake for 15-20. For the frosting, melt 1/2 cup chocolate chips with 1 tsp coconut oil and drizzle on your cookies. Add additional toppings like candy corn if desired.

These bad boys are so dang tasty and I guarantee you’re going to have a hard time not eating them all in one sitting!

Ready for some more healthy halloween recipes?



1 cup pitted medjool dates
1 cup raw almonds
small handful fresh mint
1/4 cup cacao powder
1 tsp maca powder (optional) 20 raw almonds, soaked in water

  1. In a bowl of water, add your 20 almonds and soak 20 minutes until the skin is soft, then peel off the skin. Alternatively you can get Marconi almonds that already have the skins off. 
  2. In a food processor, add all ingredients except the peeled almonds. Blend until fullycombined, scraping the sides as needed.
  3. Shape dough into finger like formations.
  4. Insert almonds for fingernails. Freeze for 20 minutes or place in the refrigerator overnight.



3 multi-colored bell peppers
1/3 pack buckwheat soba noodles
1 zucchini
1 large tomato
1 tbsp olive oil
1 tbsp tomato paste
1 garlic clove
salt + pepper

  1. Cook your soba noodles according to the package.
  2. Meanwhile, use a spiralizer or vegetable peeler to create long thin strips from the zucchini.
  3. Blend your sauce then add to a pot and cook until lightly bubbling. Add your zucchini and buckwheat soba noodles. Mix until fully coated.
  4. Cut the tops off your peppers, remove seeds. Using a small knife, cut out faces in your peppers.Divide your noodle mixture between the peppers.



1/4 cup coconut flour
1/4 cup cacao powder
1/4 tsp sea salt
1/4 tsp baking soda
1 tsp pumpkin pie spice
3 large eggs, beaten
1/4 cup maple syrup
1 tbsp coconut oil, melted
1 tsp vanilla extract

1 medium sweet potato, mashed
3 tbsp honey
1 tbsp xanthan gum
1/2 tsp turmeric
1 tsp pumpkin pie spice

  1. Mix the coconut flour, cacao, salt, baking soda and pumpkin spice together in a bowl. In a separate bowl, mix the eggs, maple syrup, coconut oil, vanilla extract.
  2. Add the wet mixture to the dry and combine until smooth.
  3. In lined muffin tin, add the mixture 3/4 of the way and bake for 375F for 20 minutes. Allow cupcakes to cool when done.
  4. Steam your sweet potato and once cooled, blend with the honey, xanthan powder, turmeric and pumpkin spice until smooth.
  5. Decorate your cupcakes by adding mixture to a ziplock bag and cutting the tip off. Add plastic spiders or any other decoration.



3 avocados
2 limes
1 pumpkin
1 handful cilantro salt & pepper cayenne pepper
gluten free blue corn chips

  1. Carve your pumpkin making sure the mouth is wide enough to add the guacamole.
  2. Finely chop your cilantro. Juice your limes. Remove skin and seeds from avocados. Add to a bowl and mash. Add salt, pepper and cayenne to taste.
  3. On a plate, place your pumpkin and add the guacamole so it appears to come out of the mouth.
  4. Finish with the corn chips on both sides.



2 cups spinach
1.5 cups coconut water
1 apple
1/2 small avocado
1 frozen banana
1 tsp maca & spirulina powder

  1. Wash your spinach and apple. Core the apple, remove skin from avocado along with seed.
  2. Place all ingredients in blender, including optional ingredients. Add handful of ice and blend until smooth. To create a slightly thicker smoothie, add 1/8 tsp xanthan gum.
  3. Pour into a glass and decorate with chocolate covered eye or any other Halloween decoration.



4 frozen bananas
2 cups no-sugar coconut flakes
1/4 cup honey
1 tbsp spirulina powder
small handful cacao nibs or dark chocolate chips

  1. Peel your bananas and chop into fourths. Add toothpicks halfway through each piece. Place in a ziplock bag and freeze for at least two hours.
  2. In a high speed blender add your coconut flakes, honey. Scrape the sides as needed. Blend for 5 minutes or until a creamy mixture is created. If necessary, add 1-2 TBSP coconut milk to get the mixture creamier.
  3. Dip half your frozen bananas into the mixture. Cover them fully. Place on a baking tray and add the cacao nibs or chocolate chips as eyes/mouth.
  4. With the remaining mixture, add the spirulina powder. Dip the rest of the bananas and add to your baking tray, making sure they aren’t touching. Freeze 30 minutes.

I hope that you enjoy these healthy halloween recipes. They are all VERY easy to make, taste incredible and will be the hit of any Halloween get together you go to.

Be safe this Halloween!

Tons of love,


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