Healthy Halloween Recipes
Dark Chocolate Zucchini Muffins
2 cups almond flour (or almond meal)
1/4 cup unsweetened cacao powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup coconut oil, melted and cooled
1/4 cup pure maple syrup or raw honey
3 large eggs, room temperature
3/4 cup shredded zucchini
dark chocolate chips
1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
2. In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
3. In a separate medium mixing bowl, whisk coconut oil, maple syrup, and eggs.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the shredded zucchini.
6. Stir in the chocolate chips
7. Spoon batter evenly into your paper liners.
8. Bake for 20-22 minutes or until the center is set.
9. Remove from the oven and let cool for 5-10 minutes before serving.
10. Store in an airtight container at room temperature for up to two days.
Pumpkin Paleo Cookies
1/2 cup pumpkin puree
1 3/4 cups almond flour
3 tbsp tapioca flour
1 egg or flax egg
1/4 cup peanut butter or almond butter
2 tbsp coconut oil
1/2 cup vanilla protein powder (about 2 scoops).
is a great brand to use.
1/4 cup coconut sugar
1/2 teaspoon baking powder
1 1/2 tbsp pumpkin spice
Sugar & Spice Coating
1/4 cup coconut sugar or 1/2 Cup of Unsweetened
1 tbsp pumpkin spice
1. Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper.
2. Melt 2 tbsp coconut oil in a small saucepan over medium heat.
3. In a large mixing bowl, beat the melted coconut oil with 1/4 cup coconut sugar for 15-20 seconds. Incorporate the eggs and beat an additional 10 seconds, not more.
4. Incorporate the rest of the ingredients from the "Cookie Dough" section and mix gently with your hands.
5. Place the dough in the freezer for about 25 minutes.
6. Meanwhile, mix 1/4 cup coconut sugar with 1 tbsp pumpkin spice and spread this mixture evenly on a plate.
7. Remove from the freezer. At this point, the cookie dough should not stick to your hands too much. If it is still too sticky, stir in some more tapioca flour, one tablespoon at a time, until the dough is easily workable with your hands.
8. Scoop the dough one heaped tablespoon at a time and roll it into balls with your hands.
9. Roll the balls into the sugar/pumpkin spice mixture.
10. Press the balls into the baking sheet, making small discs.
11. Bake for 8-10 minutes.