10 Healthy & Spooky Candy Recipes for This Halloween

Happy Halloween Fam! I CANNOT believe that we’re already celebrating Halloween. The end of the year is coming fast and this is usually the time of year when we’re all falling a bit off the band wagon… sneaking a few pieces of Halloween candy, snacking on all the leftovers when you’re cleaning up and having family over all leads to that extra holiday weight we dread!

It doesn’t have to be that way though! This year I’ve got 10 healthy recipes for candy alternatives that will have your kids begging for more! (Plus you can turn any of these into a spooky family activity)

But before we get into that, have you seen my favorite recipes revamped using pumpkin?! YUP. I made 10 traditional recipes with a fun fall twist. Check them out HERE.

Here are my top 10 favorite candy alternatives for Halloween!

Strawberry Ghost 

Servings: 15
Preparation Time: 15 minutes
Cooking Time: 1½ minutes

Ingredients:

  • 8 ounces white baking chocolate, chopped
  • 1 teaspoon shortening
  • 1/8 teaspoon almond extract
  • 30 fresh strawberries, washed and pat dried
  • ¼ cup mini semisweet chocolate chips

Instructions:

  1. In a microwave-safe bowl, add the white chocolate and shortening and microwave on Medium for about 1-1½ minutes or until melted completely, stirring after every 20 seconds.
  2. Remove from the microwave and stir in almond extract until smooth. 
  3. Dip the strawberries in chocolate mixture. 
  4. Arrange the coated strawberries onto a waxed paper-lined baking sheet.
  5. Immediately press chocolate chips into coating for eyes. 
  6. Freeze for at least 5 minutes before serving. 

Nutritional Information per Serving:

Calories: 107
Fat: 6g
Sat Fat: 3.6g
Carbohydrates: 12.5g
Fiber: 0.6g
Sugar: 11.6g
Protein: 1.3g

Banana Ghost

Servings: 2
Preparation Time: 10 minutes

Ingredients:

  • 2 bananas, peeled and cut in half
  • 1 cup heavy cream
  • 1 cup unsweetened coconut, shredded
  • ¼ cup dark chocolate chips

Instructions:

  1. Insert 1 Popsicle stick in one end of each banana slice.
  2. Dip each banana in the cream and then coat with the coconut.
  3. Press chocolate chips on each banana for eyes and a mouth.
  4. Freeze the bananas for at least 4 hours. 

Nutritional Information per Serving:

Calories: 524
Fat: 40g
Sat Fat: 28.3g
Carbohydrates: 44.7g
Fiber: 6.7g
Sugar: 25g
Protein: 4.9g

Pear Ghosts

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

  • 4 ripe pears, peeled, leaving stalk intact 
  • 10 fluid ounce fresh apple juice 
  • 1 cinnamon stick
  • Pinch of ground cinnamon
  • Dried currants, for ghost eyes
  • Sunflower seeds, for ghost teeth
  • 7 fluid ounce fresh pomegranate juice

Instructions:

  1. In a pan, place the peeled pears, apple juice and cinnamon stick over medium-low heat and simmer, covered for about 20 minutes. 
  2. Remove from the heat and transfer pears onto a plate.
  3. Remove cinnamon stick from pan and simmer remaining juice for about 5-10 minutes or until thickened slightly. 
  4. Meanwhile, in another small pan, add the pomegranate juice and simmer for about 10 minutes or until thickened slightly. 
  5. Cut a thin sliver from the base of each pear. 
  6. Insert 2 currants in each pear to make eyes. 
  7. With a skewer, make 1 small hole in each pear. 
  8. Push sunflower seeds into the pear to make a small circle for a scary ghost mouth.
  9. Drizzle a little thick pomegranate juice into each ghost mouth. 
  10. Then, drizzle each pear with thick apple juice. 
  11. Serve immediately.

Nutritional Information per Serving:

Calories: 185
Fat: 0.3g
Sat Fat: 0g
Carbohydrates: 47.4g
Fiber: 6.5g
Sugar: 34.5g
Protein: 0.8g

Scary Apple Mouths

Servings: 4
Preparation Time: 10 minutes

Ingredients:

  • 1 Red Delicious apple
  • 3 tablespoons peanut butter
  • 32 mini marshmallows

Instructions:

  1. Cut the apple into 4 sections and carefully cut away stem and seeds. 
  2. With a paring knife, form lips and then carve out some of the skin to create a mouth between the lips.
  3. Spread peanut butter into each mouth. Arrange the mini marshmallows on top of the peanut butter to form the teeth. 
  4. Serve immediately.

Nutritional Information per Serving:

Calories: 122
Fat: 6.1g
Sat Fat: 1.3g
Carbohydrates: 15.6g
Fiber: 2.1g
Sugar: 11g
Protein: 3.4g

Red Blood Apples

Servings: 6
Preparation Time: 10 minutes
Cooking Time: 5 minutes

Ingredients:

  • 6 Red Delicious apples
  • 3 cups coconut palm sugar
  • 1 cup water
  • ½ cup light corn syrup
  • ½ teaspoon cinnamon-flavored oil
  • ¼ tablespoon red food coloring

Instructions:

  1. Remove stems f rom all apples and carefully, inset 1 skewer in each apple about two-thirds of the way in. 
  2. In a pan, add the sugar, water and corn syrup over high heat and bring to a boil, stirring continuously. 
  3. Remove from the heat and stir in the cinnamon-flavored oil and red food coloring.
  4. Coat each apple into caramel sauce and arrange onto a greased baking sheet.
  5. Set aside for about 10 minutes before serving.

Nutritional Information per Serving:

Calories: 272
Fat: 0.8g
Sat Fat: 0.1g
Carbohydrates: 74.4g
Fiber: 5.4g
Sugar: 54g
Protein: 0.6g

Monster Balls

Servings: 24
Preparation Time: 20 minutes
Cooking Time: 3 minutes

Ingredients:

  • 36 golden Oreo cookies, crushed finely
  • 1 (8-ounce) package cream cheese, softened
  • 12 ounces white chocolate
  • 2 ounces dark chocolate

Instructions:

  1. In a bowl, add the cookies and cream cheese and mix until well combined. 
  2. Make 48 (1-inch) balls from mixture. 
  3. Arrange the balls onto 2 large wax paper-lined baking sheets and freeze for about 10 minutes. 
  4. Meanwhile, in a microwave-safe bowl, add the white chocolates and microwave on High for about 1-1½ minutes or until melted completely, stirring after every 20 seconds.
  5. Dip the balls into melted white chocolate and arrange the balls onto 2 large wax paper-lined baking sheets and refrigerate for about 1 hour or until firm.
  6. Now, in the microwave-safe bowl, add the dark chocolates and microwave on High for about 1-1½ minutes or until melted completely, stirring after every 20 seconds.
  7. Place the melted dark chocolates into a small resealable plastic bag. 
  8. Seal the bag after squeezing out the excess air.  
  9. Cut a 1/8-inch piece from one bottom corner the bag. 
  10. Pipe the chocolate onto each ball for the mummy’s eyes. 
  11. Arrange the balls onto 2 large wax paper-lined baking sheets and refrigerate until firm.

Nutritional Information per Serving:

Calories: 192
Fat: 11.4g
Sat Fat: 5.9g
Carbohydrates: 20.8g
Fiber: 0.6g
Sugar: 15.7g
Protein: 2.5g

Meringue Bones

Servings: 12
Preparation Time: 15 minutes
Cooking Time: 1½ hours

Ingredients:

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • ½ cup coconut sugar

Instructions:

  1. Preheat the oven to 225 degrees F. Line 2 large cookie sheets with parchment paper.
  2. In a small bowl, add the egg whites and cream of tartar and with an electric mixer, beat on medium speed until soft peaks form. 
  3. Slowly, add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form. 
  4. Place the mixture in a heavy-duty resealable plastic bag and cut a small hole in a corner of bag. 
  5. Pipe meringue onto prepared cookie sheets into a 3-inch log. 
  6. Pipe 2 (1-inch) balls on opposite sides of each end of the log. 
  7. Repeat with remaining meringue. 
  8. Bake for about 1½ hours.
  9. Remove from the oven and place cookie sheets onto a wire rack to cool completely before serving.

Nutritional Information per Serving:

Calories: 33
Fat: 0g
Sat Fat: 0g
Carbohydrates: 8.1g
Fiber: 0g
Sugar: 8g
Protein: 0.6g

Ghost Meringues

Servings: 8
Preparation Time: 15 minutes
Cooking Time: 1 hour 16½ minutes

Ingredients:

  • 3 large egg whites
  • ½ teaspoon cream of tartar
  • ¾ cup coconut sugar
  • ½ cup semisweet chocolate chips

Instructions:

  1. Preheat the oven to 200 degrees F. Line a large cookie sheet with parchment paper.
  2. In a large bowl, add the egg whites and cream of tartar and with an electric mixer, beat on medium speed until frothy. 
  3. Add the sugar and beat until well combined. 
  4. Now, beat on high speed until stiff peaks form.
  5. Transfer whined egg white mixture into a pastry bag, fitted with a large round tip.
  6. Pipe about 10 swirls onto the prepared cookie sheet in a single layer. 
  7. Bake for about 1-1¼ hours. 
  8. Remove from the oven and place cookie sheet onto a wire rack to cool completely.
  9. Meanwhile, in a microwave-safe bowl, add chocolate chips and microwave on 50 percent power for about 1-1½ minutes, stirring after every 20 seconds.
  10. Remove from the microwave and stir the chocolate until smooth.
  11. Set aside to cool. Slightly.
  12. Transfer melted chocolate into a zip-top bag and snip a corner. 
  13. Pipe the chocolate on the meringues to look like eyes and nose.

Nutritional Information per Serving:

Calories: 144
Fat: 4g
Sat Fat: 2.5g
Carbohydrates: 27.2g
Fiber: 0.8g
Sugar: 25.1g
Protein: 1.4g

Bat Cookies

Servings: 24
Preparation Time: 15 minutes
Cooking Time: 1½ minutes

Ingredients:

  • 4 ounces semisweet chocolate, chopped
  • 8 ounces milk chocolate, chopped
  • ¼ cup unsalted sunflower kernels 
  • 1 cup crisp rice cereal 
  • ¼ cup dried cherries, chopped

Instructions:

  1. In a microwave-safe bowl, add semisweet chocolate and milk chocolate and microwave on High for about 1-1½ minutes or until melted completely, stirring after every 20 seconds.
  2. Remove from microwave and stir until smooth.
  3. Add the sunflower kernels and rice cereal and mix until well combined.
  4. Gently, fold in the cherries.
  5. Set aside at room temperature for about 10-15 minutes.
  6. With a bat-shaped cookies cutter, cut the cookies.
  7. Arrange the cookies onto a wax paper-lined baking sheet and refrigerate until set.

Nutritional Information per Serving:

Calories: 91
Fat: 4.9g
Sat Fat: 2.9g
Carbohydrates: 11.1g
Fiber: 0.8g
Sugar: 8.5g
Protein: 1.2g

Witch Finger Cookies

Servings: 30
Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients:

  • 2 2/3 cups gluten-free all-purpose flour
  • A teaspoon baking powder
  • A teaspoon salt
  • 1 cup coconut sugar
  • 2 sticks of butter, softened (1 cup)
  • 1 egg
  • A teaspoon vanilla extract
  • A teaspoon almond extract
  • ¾ cup almonds, sliced
  • ¾-1 cup warm raspberry jam

Instructions:

  1. In a bowl, mix together the flour, baking powder and salt. 
  2. In another bowl, add the sugar, butter, egg, almond and both extracts and with an electric mixer, beat until well combined. 
  3. Slowly, add the flour mixture and beat until well combined. 
  4. Refrigerate for about 20-30 minutes.
  5. Preheat the oven to 325 degrees F. Lightly grease 2-3 large cookie sheets.
  6. Remove the dough from the refrigerator. 
  7. Place about 1 heaping teaspoon of dough over a piece of waxed paper. 
  8. With waxed paper, roll the dough into a thin finger-shaped cookie. 
  9. Repeat with the remaining dough.
  10. Firmly press an almond into the end of each finger to make fingernails. 
  11. Make several horizontal cuts, about ¼-inch deep and ½-inch long in the center of each finger to make knuckles. 
  12. Arrange the fingers onto prepared cookie sheets in a single layer. 
  13. Bake for about 20-25 minutes.
  14. Remove from the oven and place the cookie sheets onto the wire racks to cool for about 5 minutes. 
  15. Carefully, invert the cookies onto the wire racks to cool completely.
  16. Dip the blunt ends of the fingers in the warm jam and serve.

Nutritional Information per Serving:

Calories: 152
Fat: 7.7g
Sat Fat: 4g
Carbohydrates: 20g
Fiber: 1.4g
Sugar: 10.1g
Protein: 1.9g

Alright ladies! I gotta know, which one of these is your favorite?! Are you gonna be making any of these with your family this week? If you do, I gotta see! Make sure to post a photo to IG and tag me (@nathaliamelofit) so I can see how it turned out.

Before you go, I know I mentioned that the holidays is often when we start to fall off the bandwagon of our goals. And let’s face it, in 2020 it’s been hard enough to stay ON that band wagon to begin with. But I’ve got something that just might help you get through the rest of the year while still hitting your resolutions you set for yourself back in January!

My 28 Days Tone & Sculpt! Now is the PERFECT time for a 28 Day revamp! You’ve got just enough time to get the whole program done before your inlaws start showing up for the holidays. I can promise you are going to LOVE this program. Learn more and check it out, HERE.