A few days ago I was able to make something really indicative of Halloween and of course I made it healthier than typical treats consumed around this time.

For this recipe, I wanted to use chocolate so I figured since we also consume a lot of almond butter and I have never made chocolate cups before I thought, why not?

These dark chocolate almond butter cups turned out great. My kids loved making these ahead of time to share with their friends later on. This recipe it is easy to make with the kids, especially those from 6 to 12 years old. If you like you can use peanut butter instead of almond butter but for use almond butter is what we liked best.

Around Halloween I like to make sure my kids hydrate with just water. Sometimes it is really hard to get them to drink since they are super busy with school and activities so when ever hydration is needed I only like to make sure they drink plain water.

These little Halloween water bottles are the perfect size. The especial Halloween designs makes them fun for the kids to consume.They actually have 8 different designs so your kids could pick their own.

NESTLÉ® PURE LIFE® “Share-A-Scare” 8oz water bottles are the perfect size for trick-or-treating, making it easy for kids to stay hydrated throughout the night.

In a 2015 survey conducted by NESTLÉ PURE LIFE, moms and kids revealed many surprising insights about their hydration habits.

It was found that nearly 2 in 5 (37%) moms agree letting their child drink bottled water instead of out of a cup would help get their child to drink more water.

Today, beverages account for 47% of added sugars in the US American Diet and more than 13% of calories consumed per day. The 2015 Dietary Guidelines for Americans recommends that the primary beverage consumed be either calorie-free – like water – or should contribute beneficial nutrients such as fat-free and low-fat milk and 100% juice. Replacing a single 12-ounce, 140 calorie sugar sweetened beverage with water each day for a year can cut more than 50,000 calories from one’s diet.

• To learn more about NESTLÉ® PURE LIFE® and find the limited edition “Share-a- Scare” bottles at a store near you, visit this link.
• Show us how you use “Share-A-Scare” bottles in your Halloween festivities with the hashtag #NestleShareAScare and by tagging @nestlepurelifeus.

I hope you like these Dark chocolate almond butter cups. They are great to make with the kids and a fun treat to share with their peers.

Enjoy!

Dark chocolate almond butter cups

Miryam's original recipe

Yield: 11 cups

Total Time: 15 minutes

Ingredients:

• 20 oz dark chocolate chips
• 1/2 cup almond butter
• 1/4 cup maple syrup

Directions:

Line a standard 12-cup muffin tin with muffin paper liners.

Melt the chocolate in a microwave in short increments, stirring after 30 seconds, for about 2 minutes.

With a small spoon distribute melted chocolate into each muffin cup.

Meanwhile, in a medium bowl combine almond butter and maple syrup. Place small spoonfuls of almond butter mixture on top of the chocolate layer.

Portion small spoonfuls of the remaining chocolate into each cup and freeze for about 20 minutes.

Serve at room temperature.

This is a sponsored conversation written by me on behalf of Nestle® Pure Life® . The opinions and text are all mine.

The post Dark chocolate almond butter cups appeared first on Eat Good 4 Life.

I love Halloween, however, the part that I dread the most is all of the candy my kids collect around this time. As a rule, I only allow them to keep a few and since I am able to make them healthier alternative treats they are ok with it.

During this time I also get to make them treats to take to their friends parties, which they always get super excited. Perfect for any kid between the ages 6-12.

These Halloween coconut date bites are also a great dessert to make with the little ones since it doesn’t require baking and it is fun for them to roll them out. My kids often help in the kitchen and since these are easy, it is perfect for them, and lets not forget they are just 3 ingredients!

With all of the extra sugar around this time all I want my kids to drink is water. Water is the drink of choice for us most of the time since all other drinks just add unnecessary sugar which we really don’t need.

These little Halloween water bottles also makes it kind of fun for the kids to drink so they are pretty happy about that. They love the little Halloween designs! They actually have 8 different designs so your kids could pick their own.

NESTLÉ® PURE LIFE® “Share-A-Scare” 8oz water bottles are the perfect size for trick-or-treating, making it easy for kids to stay hydrated throughout the night.

In a 2015 survey conducted by NESTLÉ PURE LIFE, moms and kids revealed many surprising insights about their hydration habits.

It was found that water is one of the biggest “healthy habit” struggles moms have with their kids (38%), even more than struggles like “eat your fruit” (29%), “get enough exercise (23%), “eat your breakfast” (19%), and “drink your milk” (18%).

Today, beverages account for 47% of added sugars in the US American Diet and more than 13% of calories consumed per day. The 2015 Dietary Guidelines for Americans recommends that the primary beverage consumed be either calorie-free – like water – or should contribute beneficial nutrients such as fat-free and low-fat milk and 100% juice. Replacing a single 12-ounce, 140 calorie sugar sweetened beverage with water each day for a year can cut more than 50,000 calories from one’s diet.

• • To learn more about NESTLÉ® PURE LIFE® and find the limited edition “Share-a- Scare” bottles at a store near you, visit this link.

• • Show us how you use “Share-A-Scare” bottles in your Halloween festivities with the hashtag #NestleShareAScare and by tagging @nestlepurelifeus.

Well I hope you like these Halloween coconut bites, 3 ingredients, super easy to make and much healthier for you than conventional treats.

Enjoy!

Halloween coconut date bites

Miryam's original recipe

Yield: 24 bites

Ingredients:

• 1 lb pitted dates
• 1 cup unsweetened shredded coconut
• 1 cup walnuts
• Candy eyes

Directions:

Place the walnuts in the food processor and pulse until you obtain a powder. Add the dates and coconut and pulse until the dates come together and form a homogenous mixture. You may need a couple of tablespoons of water.

Place mixture in a bowl and form little ball. You can dip them in extra unsweetened shredded coconut.

At this time you can decorate them with the sugared eyes and make them more fun.

NOTE: You can use any other type of nuts if you don't like walnuts

This is a sponsored conversation written by me on behalf of Nestle® Pure Life® . The opinions and text are all mine.

The post Halloween coconut date bites appeared first on Eat Good 4 Life.

For this homemade chocolate version I made it into a Halloween theme but you can just use any nuts or toppings of your liking and make it as you wish. I thought this would be a healthy, fun and easy thing to make for the kids.

These are really cute and you can make with the kids as well as decorate them together. They will keep in the fridge best, as they will melt above 70 degrees Fahrenheit, I let some of mine sit for a while and they started to become a little bit soft and messy.

I got about 9 chocolate tablets but you can double the batch and get more if you like. Mine lasted not even a day. They were so good. This is what I am going to be making from now on when ever we crave chocolate.

Important:

• If you don’t have chocolate molds you don’t have to buy any if you don’t want to. The chocolate shapes would be prettier with them but you can also pour the chocolate mixture over an aluminum foil lined baking sheet and when the chocolate has solidified you can just cut it with your hands or a knife into chunks. It is that simple!

I hope you like this simple homemade chocolate perfect for Halloween. You still have time to make it so I hope you do. It is super good…

Enjoy!

Homemade chocolate

Miryam's original recipe

Yield: 8 servings

Total Time: 10 minutes

Ingredients:

• 1/2 cup cocoa powder
• 1/2 cup coconut oil
• 1/4 cup maple syrup
• 1 tsp vanilla extract, optional

Toppings

• Pretzels, optional
• Chia seeds
• Hemp seeds
• chocolate covered sunflowers, optional
• sugared eyes, optional

Directions:

In a mixing bowl add the chocolate ingredients. With a wire whisk or spatula combine well.

Divide mixture over the chocolate molds and arrange the topping over it. Freeze for 30 minutes and unmold.

Keep leftovers refrigerated.

NOTE: You can use any type of toppings for your chocolate. Anything goes!

The post Homemade chocolate appeared first on Eat Good 4 Life.

I want to make other Halloween treats, or at least one more before the end of the month and before it is too late. I think it is also going to be a chocolate theme dessert so stay tuned.

This healthier Halloween chocolate graveyard was made with tofu. You can make it with avocado if you don’t like tofu but since this tastes nothing like tofu we didn’t mind at all. With tofu the consistency of the dip is a bit thicker. I have tried it with avocado as well and the consistency is smoother.

Each are equally goo so choose which ever you like best.

An important note about making this recipe: Make sure that you drain the tofu. Just place the tofu in a plate. Place folded paper towels and a heavy book over the tofu and let it sit for 20 minutes. Water will drain to the plate.

I also used Oreo cookies you can get a Trader Joe’s. These don’t have trans fats and since they are too sweet for my liking I actually removed the filling.

As far as the candy to use to decorate the graveyard with you can use anything you like. I found these sugar Halloween decorations at the store so I thought they would look cute.

This Healthier Halloween chocolate graveyard is pretty simple to make. If you want to wow your kids or want to make something with them this Halloween this is the perfect recipe.

Enjoy!

Healthier Halloween chocolate graveyard

Miryam's original recipe

Yield: 8 servings

Total Time: 20 minutes

Ingredients:

For the Dip

• 24 oz soft tofu, drained
• 8-10 oz dark chocolate
• 1 tbsp coconut oil
• 1/3 cup maple syrup, more if you like
• 2 tsp vanilla extract

To Decorate

• 10 chocolate cream sandwich cookies, crushed, I didn't use the filling
• 8 oval cookies, I used belvita oat cookies
• Halloween pixs
• Halloween sugar decorations
• More extra cookies, pretzels, graham crackers, apples etc for serving

 

Directions:

In a save microwave bowl place the dark chocolate and coconut oil. Melt at 30 seconds intervals.

Add drained tofu, melted chocolate (save 2 tablespoons), vanilla extract and maple syrup to your food processor. Pulse until the ingredients come together stopping in between to scrap down the sides. Transfer dip to a serving dish and smooth top with a spatula.

Spread crushed chocolate cookies over the top of dip. (I placed the chocolate cookies in a zip log bag and crush with a rolling pin)

Place the extra 2 tablespooons melted chocolate in a zip log bag. With scissors, make a tiny cut at one of the bottom corners. Pipe the chocolate onto the oat cookies and write RIP, BOO or what ever you like. Let it sit for 5 minutes until the chocolate sets.

Scatter Halloween sugar decorations and pixs to top the dip. Serve with extra cookies, graham crackers, sliced apples or pretzels.

The post Healthier Halloween chocolate graveyard appeared first on Eat Good 4 Life.

My kids thought they were the  best cookies ever. They weren’t that sweet at all and they kept their shape pretty good. The eyes were made of confectioner sugar but since they are minimal in the cookies and we never eat this sort of thing I figured it would be OK. I think my kids thought it was the coolest part.

I kept my cookies in the fridge and they hold very well. You can cut them into different shapes. I had the ghost cookie shapes but it was too late when I thought of using it. I think that would be even more fun.

I also used dark chocolate for the drizzle since it has less sugar. This is the chocolate that I always use for my desserts. The higher the cacao content the better and the less sugar. I love that!

This is going to be my only halloween recipe for the year. I have been swamp with school and other recipes I have had to tackle for other companies…shew…I think this has been one of the busiest months for my blog.

Anyways, I hope you get to make these Raw halloween cookies – vegan gluten free. Your kids and family will love them.

Enjoy!

Raw halloween cookies - vegan gluten free

Miryam's original recipe

Yield: 12-16 cookies

Total Time: 20 minutes

Ingredients:

• 1/2 cup pitted dates
• 3/4 cup cashews
• 2 tbsp coconut oil
• 1-2 tbsp almond milk
• 2 cups gluten free rolled oats
• 1/4 cup chia seeds

Drizzle

• 4 oz dark chocolate, vegan
• 2 tbs coconut oil
• Sugar eyes, optional

 

Directions:

Line a 8x8 baking square pan with unbleached parchment paper and set aside.

In a food processor add all the cookie ingredients. Pulse until it comes together. Place the mixture in the prepared baking pan and with a spatula press down evenly. Freeze for 15-20 minutes.

Take the cookies out of the pan and with any halloween cookie cutter of choice cut shapes onto the cookie mixture. Place the chocolate and coconut oil in a microwavable dish and microwave in 20 seconds intervals until melted. Drizzle this chocolate over the cookies and decorate with sugar eyes if using.

Store covered in the refrigerator for up to 1 week.

The post Raw halloween cookies – vegan gluten free appeared first on Eat Good 4 Life.

Oh wow it has been quite a few days since my last post. Sorry, I am just really busy working on my e-book project developing new recipes and that is taking quite a bit of time!

These 100% whole wheat halloween sugar cookies sugar cookie recipe comes from my old sugar cookie recipe I made a while back. I used this recipe for other cookie variation as well, ghost sugar cookies in case you also want to take a look.

You can use this recipe for making any sugar cookies you have in mind. This version is a little bit healthier for you, and trust me, the flavor and texture it is still there. These sugar cookies would be perfect for Christmas.

This time around, for the dough, I actually decreased the sugar content by 1/4 cup and the cookies came out fine. Maybe next time I will reduce the sugar even further!!

For decorating the cookies you can really do what ever you like. I actually used some decorated eye pieces I bought at the baking store to make them more halloween like.

My kids eat one cookie a day, which I think is plenty, and because their diet is pretty healthy indulging on Halloween season… well, that is just part of childhood. I hope my next post is in the next few days but if you notice a delay, now you know why. Until then,

Enjoy!

This is how the dough looks like before flatting it out with a rolling pin in between plastic wrap and placing it in the fridge for a couple of hours to chill.

I used different colors to decorate the cookies but you can stick with just one color if you like. My daughter was the happiest kid on earth when she was able to dig in!

To decorate the cookies I used a mixture of powder sugar and water with a little drop of food coloring. Then I bough I few edible sugar eyes at the baking store. You can decorate them however you like though! I thought this method was rather easy.

You can shape and decorate these sugar cookies how ever you want. The sky is the limit!

100% whole wheat halloween sugar cookies

Miryam's original recipe

Yield: 25 cookies

Ingredients:

• 2 cups whole wheat pastry flour, next time I will try to add some shredded coconut to the mix
• 1 stick of butter, at room temperature
• 1/4 cup coconut oil, you can also use olive oil
• 3/4 cup unrefined sugar
• 1 organic egg
• 1/2 teaspoon vanilla
• 1/2 teaspoon aluminum free baking powder

Frosting

• 4 oz white chocolate bar
• 1 drop of natural food coloring
• Sugar eyes

 

Directions:

With a hand mixer, beat butter and sugar until fluffy, about 2-3 minutes. Beat in egg, oil and vanilla. Add flours, and baking powder and combine until you have a homogeneous dough formed.

Divide dough into two and flatten out with a rolling pin like in the pictures. Chill dough for at least 2 hours.

Preheat oven to 350F and line two baking cookie sheets with unbleached parchment paper.

Roll out the dough to about 1/4 inch thick and stamp out rounds using a cookie cutter (I roll out the dough in between plastic wrap which I find very easy to do. You can use any other cookie cutter shape you like as well).

Bake cookies for 10-12 minutes. Cool on cookie sheets for 2-3 minutes and transfer them to a wire rack and cool.

For decorating the cookies, melt the chocolate in a microwave save dish at 30 second intervals stirring in between. Add a few drops of the natural food coloring and mixed through. Used a decorator bottle set to drizzle the chocolate over the cookies or just drizzle with a spoon or fork. Place sugar eyes over each cookie immediately after drizzling with the chocolate so they stick.

NOTE: Dough can be chilled for up to 5 days or frozen wrapped in a double layer of plastic wrap for up to 1 month. If frozen, thaw dough in the fridge before baking.

 

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