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Healthy Halloween

Naturally Sweet Recipes With No Added Sugar

Hallowe’en doesn’t have to be filled with frighteningly bad-for-you store-bought candy and processed sugar. Scare up some healthy fun for you and your family - simply replace processed sugar in your Hallowe’en treats with naturally sweet, good-for-you Medjool dates. Here are 5 naturally sweet Hallowe’en recipes to get you going:

Medjool Date Spooky Popcorn
Medjool Date Spooky Popcorn
For the Popcorn:
  • 1/3 cup corn kernels
  • 1 tablespoon coconut oil

Place the coconut oil in a medium-to-large pot and melt over a medium heat. Add the popcorn and lid, then shake the pot to coat. When the kernels start to pop (takes about a minute), continue to shake the pot until they have stopped popping. Quickly remove from the heat; transfer to a bowl to cool.

For the Date + Almond Chocolate:
  • 10-12 roughly chopped Medjool Dates
  • 1/2 cup roughly chopped roasted, salted almonds
  • 113 g 100% unsweetened chocolate, gently melted

Using a food processor, pulse the dates and almonds until they are the size of pebbles; add to the gently melted chocolate and stir until combined. Pour onto a piece of parchment paper and spread evenly. Optional: lightly sprinkle with coarse salt. Let cool, then break into pieces, then add to the cooled popcorn.

Medjool Date Matcha Snake
Medjool Date Matcha Snake
Runnerss Energy Drops
  • 227 g Medjool dates, pitted
  • 1 tablespoon warm water
  • ½ teaspoon sea salt
  • 2 tablespoons dried cranberries
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons chia seeds
  • ½ cup almonds (or any favourite nut)

Powders for coating for the matcha snake: matcha tea powder and cocoa powder. You can also use shredded coconut or coconut flour, crushed freeze-dried raspberries or powdered peanut flour. You will need about ¾ cup total.

  1. Add all ingredients to the bowl of a food processor and process using the pulse function, scraping down the sides of the bowl as you go.
  2. Turn the mixture out onto a piece of parchment paper.
  3. Form into two rolls of 25 cm diameter each, using paper to cover mixture to prevent the mixture from sticking to your hands.
  4. Refrigerate for at least 30 minutes before cutting.
  5. Slice each roll into 10 pieces roughly.
  6. Using 2 of the pieces, shape the head of a snake head and a tapered tail.
  7. Roll each piece in a small bowl with your desired powder.
  8. Place the pieces to look like a snake, adding the head and tail.
  9. Use 2 whole cloves for the eyes and a long piece of strawberry for the tongue.
Medjool Date Scary Mouth
Medjool Date Scary Mouth
For the Scary Mouth:
  • 12 Medjool dates, pitted
  • 1 small bag of Sunflower seeds
  • 1/4 cup sunflower seed butter
  • 4-6 strawberries

Open each date at the slit, and insert about a teaspoon of sunflower seed butter. Place the pointy part of 4 or more sunflower seeds into the date flesh for "teeth". Slice the strawberries lengthwise, add one piece of strawberry for the "tongue". The wide section of the strawberry should lie inside the date under the "teeth".

Pumpkin Spice Ghost Cookies
Pumpkin Spice Ghost Cookies
For the Pumpkin Spice Ghost Cookies:
  • 4 tbsp Medjool Date Syrup
  • ¼ cup Medjool date paste
  • 4 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ cup unsalted butter, cold
  • 1 egg
  • 2¼ cups all purpose flour
  1. Preheat oven to 325 °F/160 ˚C. Line baking sheets with parchment paper and set aside.
  2. Add the Medjool date syrup, Medjool date paste and pumpkin pie spice to a heat-proof bowl. Place bowl over a small pot of simmering water and stir until the mixture is warmed, melted and smooth. Add the baking soda and combine well.
  3. Cut the butter into pieces and place in a large mixing bowl. Pour the warmed mixture over the butter. Stir until the butter is completely melted. Cool slightly.
  4. Add the egg and stir until completely combined. Add one cup of the flour and beat on medium speed until fully combined.
  5. With the mixer on lowest speed, add the remaining flour a little at a time and mix just until it is mixed in. Do not over-mix.
  6. Roll the dough out onto a lightly floured surface and knead gently to form a consistent ball of dough.
  7. Roll the dough out between two sheets of parchment paper to about 1/4 inch thick. Dust lightly with flour as needed.
  8. Turn the sheet of dough over and remove the top layer of parchment paper. Use ghost cookie cutters and place on a parchment lined baking sheet.
  9. Bake for 12-15 minutes or until the edges are very lightly browned. Allow to cool completely on the baking sheets before transferring to wire racks for decorating.
For the cookie topping:
  • 4 tablespoons Medjool date paste
  • 4 tablespoons almond butter
  • Unsweetened shredded coconut
  • Medjool date pieces for the eyes and mouth

Combine the date paste and almond butter. Frost the ghosts and sprinkle with coconut; add the eyes and mouth, using pieces of Medjool dates.

Medjool Date Donut Eyes
Medjool Date Donut Eyes
For the doughnuts:
  • 1 cup + 3 tablespoons flour
  • 4 tablespoons cacao powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • egg replacer mix for 1 egg
  • 2 tablespoons vegan margarine
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons creamy peanut butter
  • ⅓ cup Medjool date paste
  • 148 ml almond milk

Preheat the oven to 400 ˚F/205 ˚C
. Grease your doughnut pan. Set aside.

  1. Place the flour, cacao powder, baking powder, baking soda and salt in a large mixing bowl. Whisk together to fully combine.
  2. Add the egg replacer, margarine, canola oil and vanilla to a medium bowl. Whisk to combine. Whisk in the peanut butter, milk and date paste.
  3. Pour the wet ingredients into the dry ingredients and stir just until all the dry ingredients are moistened. There may be some lumps.
  4. Divide the mixture into the doughnut pan, filling it to about ¾ full.
  5. Bake for 8-10 minutes or until the doughnuts are golden brown and pass the clean toothpick test.
For the topping:
  • 3 tablespoons Medjool date syrup
  • 3 tablespoons creamy peanut butter
  • 3 tablespoons coconut cream
  • 1/4 teaspoon vanilla 

Mix all ingredients together, pour into a piping bag and drizzle over the cooled doughnuts. Decorative candy eyes are optional.

Medjool Date
Medjool Dates are naturally sweet and...
  • Certified Heart-Healthy by the American Heart Association®
  • Non-GMO Project Verified
  • Contain 50% more potassium by weight than bananas
  • Low Glycemic Index
  • High in Dietary Fibre