Hallooooooweeeen! It’s a’coming! If you can’t tell from my site, I’m a sweets addict, making Halloween, in the words of one Charles Dickens, both the best of times and the worst of times. Best because – candy!! Worst because I have almost no self-control. When I was younger, this manifested in my stuffing my face with Sweet Tarts and Hershey’s until I felt bloated and nauseous. Now, the idea of eating traditional, artificial color and flavor-laden candy vaguely sickens me, so I’ve made it a priority to find other ways to satiate my sweet tooth. To that effect, I teamed up with the lovely Brittany of the amazing blog Eating Bird Food to bring you TWO amazing healthy Halloween candy recipes.
Here’s more from Brittany: “Hi there! I’m Brittany, the blogger behind the blog Eating Bird Food. I’m a health coach, certified personal trainer and lover of all things food, nutrition and fitness. On my blog I share healthy and delicious recipes, workouts, inspiration and snippets of my daily life. I’m all about balance so while I truly enjoy working out and eating nourishing foods I’ll gladly share a bottle of wine or go get ice cream with you on a Friday night. 🙂
Although I’ve never met Liz in person, I can tell from her vibe that we’d be instant friends and I’m thrilled to be partnering up with her today to share some healthy Halloween treats. Anything with coconut and chocolate is my jam so I decided to make a DIY version of the Mounds bar. The recipe was inspired by a chocolate covered peanut butter stuffed date I had while at the Medjool Summit last month. As it turns outs, when Medjool dates are stuffed with coconut butter and covered with chocolate they taste and look amazingly similar to a Fun Size Mounds bar and make for an incredible treat. Enjoy!”
When you’re done making these, head on over to Brittany’s gorgeous blog to find my take on a Twix bar – that is, if a Twix bar was gluten free, vegan, paleo and refined sugar free. They taste amazing too – the crispy cookie layer, the gooey caramel, the delicious chocolate coating…and while you’re there, check out this delicious fall harvest breakfast salad, these amazing sweet potato chips and – I saved the best for last – these ridiculous healthy brownies, made with a crazy secret ingredient. And then come back and make these Mounds bars, because really, that chocolate? That coconut? It’s too good.Print
- 15 Medjool dates
- 3 Tablespoons coconut butter (homemade or store bought)
- 1 cup Enjoy Life vegan mini chocolate chips or chocolate chips of choice
- 1 teaspoon coconut oil
- Course sea salt
- Slice each date down the center, remove the pit, spoon 1/2 teaspoon coconut butter into the center and close the date back up.
- Melt chocolate by adding chocolate chips and coconut oil to a microwave-safe bowl. Heat for 1 minute in the microwave. The chocolate chips should be almost completely melted at this point. Stir the mixture together until all the chips have melted down. (The heating process can also be done on the stove if you prefer.)
- Dip each coconut butter stuffed date into the chocolate and roll it until all the edges are covered. Place on a piece of parchment paper. Continue until all dates have been covered.
- Sprinkle a little sea salt on top of the chocolate and place dates in the refrigerator for 30-45 minutes to allow the chocolate to set. Remove from the fridge and serve. Keep any leftovers in an airtight container in the fridge.
- Prep Time: 20
- Cook Time: 30