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5 Organic Spooky Treats Perfect for Halloween

5 Organic Spooky Treats Perfect for Halloween

Every October 31st of the year, people of all ages seems to become a busy bee preparing for the celebration of All Halloweens’ Day or All Saints’ Day Eve.

Halloween is not only known for a spooky event. It also recognized for family gatherings, child-friendly activities and parties being enjoyed by everybody.

Generally, at nightfall of the said event, kids and adults wear unique creepy kind of costumes gallivanting around the streets, knocking neighbor’s door and excitedly chant, “Trick or Treat!” Surely, there will be candies and spooky sweets flooding during the fun-filled activity.

So, as a mom or someone who wants to enjoy the holiday but prefer to avoid sugary and unhealthy foods, we collected healthy organic Halloween treats recipe for you to prepare or perhaps, you may prepare this with your kids so it will serve as an awesome bonding time with your family.

To start with, here’s our list:




  • 200 grams 72% dark organic chocolate squares or 1 cup vegan chocolate chips about 3/4 cups organic peanut butter* (** check for substitutes)
  • 4 tablespoons of coconut oil (divided)

You will also need a double boiler or a small pot with a bowl to melt the chocolate and about 12 paper cupcake or muffin liners.

* do get organic or quality clean ingredient peanut butter from a reputable company. Kraft or Jif does not qualify as “quality”.

** If you don’t want to use peanut butter, almond butter works great too. And if you want this peanut/ nut free – use sunflower butter.


  1. First melt the chocolate. Set up the double boiler or pot with water to boil with a bowl on top (be sure the bowl does not touch the water) and set heat to medium high. Add the chocolate squares with 2 tablespoons of coconut oil and allow to melt completely. Stir occasionally to incorporate the chocolate with the coconut oil. Turn off heat and leave on the pot to keep warm.
  2. In a small bowl, scoop out roughly 3/4 cups peanut butter and add in 2 remaining tablespoons of melted coconut oil. Mix well to incorporate and set aside.
  3. Line a flat dish with muffin or cupcake liners. With a spoon, scoop in a little-melted chocolate to cover the bottom of each liner. Place in the freezer for about 2 minutes to slightly set. Add a small scoop of peanut butter and coconut butter mix in the center and gently flatten with the back of a spoon. Scoop more melted chocolate to cover the top, about 1-2 tablespoons. Return to the freezer for about 15-30 minutes until serving.
  4. If serving much later than 15-30 minutes. Then be sure to remove them from the freezer about 1/2 hour before serving and removing all the paper liners and placing them in the refrigerator to thaw out a little before serving. (if they appear soft to the touch – pop them back to the freezer for about 5 minutes to harden the chocolate). They are best when the center peanut butter filling is soft and the outside is crispy chocolate. Makes about 10 cups.





  • 1 cup sugar
  • 2/3 cup corn syrup (preferably organic, avoid high fructose corn syrup)
  • 5 tablespoons Earth Balance® Buttery Spread
  • 1 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar
  • 1/3 cup powdered soy milk
  • pinch of sea salt
  • Red & yellow vegan food coloring


  1. In a large saucepan, bring the sugar, corn syrup, Earth Balance® Buttery Spread, & vanilla to a boil over high heat. Reduce the heat to medium & boil the mixture for 5 minutes, stirring occasionally. After 5 minutes, remove from heat.
  2. Sift the powdered sugar, powdered soy milk, & salt into medium bowl. Add the powdered sugar mixture to pan & stir to combine. Let the mixture stand until slightly warm to touch, about 20 minutes. Divide the dough into 3 equal pieces.
  3. Consider putting on rubber gloves, so you don’t stain your hands. Add several drops of yellow food coloring to one piece of dough & knead food coloring into the dough until smooth and color is even. Repeat using red & yellow food coloring (for orange) with the second piece & leave the last piece white, but knead it until smooth. This isn’t an easy task & could take up to 15 minutes! Roll each piece into ropes of equal length (don’t roll too thin or the dough will break) and push the three ropes together to form a long rectangle. Using sharp a knife, cut the ropes into triangles. Some will be white tipped & some will be yellow tipped. Shape the candy corn as desired! This yielded 110 candy corn, all larger than the store bought ones you’re used to.
  4. Candy Corn Storage: To store the candy corn, put them in an airtight container, using plastic wrap to separate the layers, so they don’t stick together. Do not refrigerate or freeze these, as it could change the texture and it is unnecessary, keeping them on a counter is ideal. These should keep for quite some time, so feel free to make them in advance.




Makes 12 bites


  • 1 cup raw cashews
  • 1/2 cup old-fashioned rolled oats (if you’re gluten-free, make sure you’re using gluten-free oats)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • 1/4 cup chocolate chips (if you’re vegan, make sure you’re using vegan chips, or substitute carob chips or cacao nibs)


  1. Line a plate or container with parchment paper and set it aside. Combine the cashews, oats, salt and cinnamon in a food processor. Pulse together until a fine meal forms. Be careful not to over-process and end up with cashew butter.
  2. Add the maple syrup and the vanilla extract to the cashew-oat mixture. Pulse again until the mixture comes together in a ball of raw dough.
  3. Remove the ball of dough from the food processor and place it in a small bowl. Don’t forget to scrape the sides and the blade of your food processor to get all the extra bits. Gently fold in the chocolate chips so they are incorporated throughout the dough mixture.
  4. Using a cookie baller or a couple of spoons, portion out the dough into twelve even balls. Use clean hands to roll the portions of dough into perfect little spheres. Place your completed bites onto a parchment lined plate or container. You can eat them right away, or store them in the freezer for later.


5103652663_6105bdd2ce4. CARROT RICE BALL MINI- JACK O’ LANTERNS


  • 1 1/2 cups medium of short grain rice
  • 2 cups carrot juice
  • 1 cup water
  • 1/2 teaspoon salt


  1. Boil all ingredients for 15 minutes, or until all liquid is absorbed. Let cool to room temperature.
  2. To make jack o’ lanterns, form small golf ball sized balls out of rice, pressing firmly with hands. (Note: If rice sticks to hands, lightly sprinkle hands with water when rolling.)
  3. To form eyes and mouths, cut black olives into shapes and press into the rice balls. To make stem, cut a small triangle of green bell pepper and stick into rice ball on top.



Serves 8


  • 3/4 cup coconut butter, melted
  • 16 70% dark chocolate chips
  • 2 large bananas
  • 8 Popsicle sticks


  1. Cut the bananas in half, crosswise. Next, slice each half lengthwise so that there is a flat face and a rounded face to each banana quarter. Insert a Popsicle stick into the flat bottom edge of each quarter and place them on a parchment paper-line baking sheet. Pop the baking sheet into the freezer and let freeze – this will take about 2 hours.
  2. Once the bananas are frozen and ready to be dipped, melt the coconut butter over a double boiler, stirring the butter until it is thin and creamy. Once ready, turn the stove off but keep the pot on the stove. The coconut butter will begin to cool down fast, so you may have to restart the double boiler to melt it down again.
  3. Use a spoon to scoop up the coconut butter and spread it across the rounded sides of the banana quarters. You could alternatively try to dip the frozen banana quarters into the mixture, but be careful not to use too much coconut butter on the bananas.
  4. Once both sides are coated, place 2 chocolate chips at the top of each banana quarters to resemble the ghosts’ eyes. If they aren’t holding in place, use a little coconut butter behind the chocolate chips to adhere them.
  5. Return the pops to the parchment paper, flat side down, and return the baking sheet to the freezer for another hour before enjoying.

Happy Trick or Treat! :) To make your preparation flooded with healthy organic treats and snacks, you can also try our Top 7 Health Benefits of Organic Pumpkin Recipes suited for the upcoming Halloween!