No tricks here, just a little bit sweet and a little bit savory. If you have cookie cutters on hand, you can whip up any number of healthy Halloween treats to scare your guests. You can make witch cookies on brooms or pumpkin-shaped tortilla chips to dip in your favorite hummus or avocado dip.

Using fresh vegetables, you can create skeleton, ghost, or goblin platter arrangements making even the pickiest of eaters want to eat their greens.

And I have put together a few of my favorite healthy Halloween treats that have adorned my table on All Hallows-Eve you can add to the mix.

Enjoy!

6 Scary Good Healthy Halloween Treats

Boo Kisses

Ingredients:

• 2 large egg whites
• ½ tsp vanilla extract
• ¼ tsp almond extract
• 1/8 tsp apple cider vinegar
• ½ cup sugar*
• Orange food coloring (optional)
• 1 ½ tsp miniature semisweet chocolate chips

Directions:

1. Preheat oven to 250 degrees.
2. Place egg whites in a small bowl and let stand at room temperature for 30 minutes.
3. Add vanilla and almond extracts and vinegar.
4. Beat on medium speed until soft peaks form.
5. Gradually add sugar and beat on high until stiff glossy peaks form.
6. Add orange food coloring (optional).
7. Add mixture to pastry bag (or Ziploc bag with hole cut in corner).
8. Pipe 1 ½-inch-diameter ghosts onto parchment paper-lined baking sheets.
9. Add two chips on each for eyes.
10. Bake for 40 – 45 minutes or until set and dry.
11. Oooo… spooky!

*Chef Note: You can replace the sugar with ¼ cup of stevia, and they’ll just be just as fun and tasty!

Nutrition Information:
Yields 10 servings

• Calories: 44
• Fat: 0.2 g
• Carbs: 10.4 g
• Fiber: 0 g
• Sugar: 10.4 g
• Protein: .8 g

Peanut Butter Pumpkins

Ingredients:

• ½ cup peanut butter
• 1 Tbsp honey
• ½ cup rolled oats
• 1 Tbsp ground flax
• Peanut butter chips, for melting
• Dark chocolate squares

Directions:

1. Melt peanut butter and honey together and stir until well-blended.
2. In another bowl, combine oats and flax.
3. Combine both mixtures until well incorporated.
4. Roll into balls and chill in freezer overnight.
5. The next day, melt peanut butter chips in a small bowl. (I used a ramekin.)
6. Using a toothpick, dip the frozen peanut butter balls into the melted peanut butter chips, enough to evenly coat.
7. Repeat with each ball before returning them to the freezer to let the peanut butter coating harden.
8. Once hardened, cut chocolate pieces into rectangular chunks and place on top of balls to make pumpkins.
9. You may have to melt the bottom of the chocolate a bit to get it to stick on top of each peanut butter ball.
10. Return balls to freezer/refrigerator until serving time.
11. Enjoy (one of my favorite healthy Halloween treats)!

Chef Note: You can substitute the honey with agave nectar if you prefer.

Chef Note: You may also use another nut butter in place of peanut butter (or a nut butter alternative if there is an allergy concern).

Chef Note: If desired, you may thin the peanut butter chips mixture with a bit of milk (or milk substitute such as almond milk).

Nutrition Information:
Yields 8 servings

• Calories: 162
• Fat: 11.2 g
• Carbs: 13.3 g
• Fiber: 2.2 g
• Sugar: 6.7 g
• Protein: 5.3 g

Spider Brownies

Ingredients:

• ¾ cup Harvest Chocolate Brownie Protein Blend
• ½ cup sugar
• ½ cup Almond Butter
• ½ tsp baking soda
• ½ tsp salt
• 2 eggs
• ½ tsp vanilla extract
• ¾ – 1 cup almond milk* (start with ¾ and add if needed)

Chef Note: You can also use honey, and they’ll come out a little fudgier, though you may need to adjust baking time. by the way, this is a perfect hack for this delicious healthy Halloween treats

Directions:

1. Preheat oven to 350 degrees.
2. Heat almond butter approximately 30 seconds until slightly melted.
3. Shake protein powder and almond milk in a blender bottle.
4. Combine almond butter, protein mixture, and remaining ingredients.
5. Add almond milk.
6. Pour into very well-greased 8×8 baking dish.
7. Bake for 20 to 26 minutes or until set.
8. Chill slightly and then cut them into circles. (I used a glass to create evenly sized spiders.)
9. Decorate with chow mein noodles for the legs and candy eyes.
10. Watch your spiders come to life!

Chef Notes: You can replace the sugar with ¼ cup of stevia.

Chef Note: You can also substitute any of our other flavors of BioTrust Nutrition chocolate flavor protein blend—Platinum1 Chocolate Ice Cream or Low Carb Milk Chocolate.

Chef Note: You may substitute the chow mein noodles with pretzel sticks as well.

Nutrition Information:
Yields 8 servings

• Calories: 136.5
• Fat: 6.6 g
• Carbs: 15.5 g
• Fiber: 1.6 g
• Sugar: 13 g
• Protein: 5.9 g

Devil Eggs

Ingredients:

• 12 large eggs
• 2 Tbsp diced pimientos (plus more for garnish)
• 2 Tbsp mayonnaise
• 2 tsp Dijon mustard
• 2 tsp apple cider vinegar
• ¼ tsp freshly ground black pepper
• Dash of hot sauce (I am partial to Frank’s)
• 4 ounces sharp cheddar cheese, grated (about 1 cup)
• 3 large pimiento-stuffed olives, each cut crosswise into 4 thin slices

Directions:

1. Hard boil one dozen eggs. I have found the most foolproof method is to place the eggs into a saucepan with just enough water to cover the eggs. Turn the burner on high. Once it reaches a boil, turn the heat off and place a lid on the saucepan for approximately 7 minutes. Drain the water, rinse the eggs, and peel. There are certainly alternative methods, and I will add one to the chef notes. 😉
2. Remove top 1/3 of hard-boiled egg white from each egg (reserve caps).
3. Use a teaspoon to remove yolks while keeping whites intact.
4. Place half of yolks in a medium bowl, and add pimientos and next 6 ingredients (through cheese), stirring until well combined.
5. Place yolk mixture in a large Ziploc bag and snip one corner from bottom of bag to create a hole.
6. Pipe yolk mixture into egg white cups, filling to just above the rim of each cup.
7. Place one to two olive slices on exposed yolk mixture of each egg to create an eye or pair of eyes.
8. Add pimiento pieces to either side of eyes for horns, if desired.
9. Top eggs with reserved egg white caps.
10. Enjoy!

Chef Note: Alternate Method to Hard Boil Eggs: Fill a large saucepan with water to a depth of 1 inch; bring to a boil. Place steamer basket in pan; place eggs in basket. Cover and steam 15 minutes. Plunge eggs into a bowl filled with ice water. Let stand 5 minutes; drain. Peel eggs.

Nutrition Information:
Yields 12 servings

• Calories: 133
• Fat: 9.6 g
• Carbs: 2.7 g
• Fiber: 0.3 g
• Sugar: 1.6 g
• Protein: 8.9 g

Pumpkin Eggs

Ingredients:

• 12 large eggs
• ½ cup mayonnaise
• Juice of ½ lemon
• 1 ½ tsp Dijon mustard
• kosher salt
• Freshly ground black pepper
• 2 Tbsp paprika
• 4 chives, cut into small pieces

Directions:

1. Hard boil one dozen eggs. I have found the most foolproof method to hard boil eggs is to place the eggs into a saucepan with just enough water to cover. Turn the burner on high. Once it reaches a boil, turn the heat off, and place a lid on the saucepan for approximately 7 minutes. Drain the water, rinse the eggs, and peel.
2. Halve eggs lengthwise.
3. Spoon out yolks into a small bowl and place whites on a serving platter.
4. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon, and season with salt and pepper.
5. Spoon mixture evenly among egg whites and smooth top.
6. Carefully dust paprika all over yolk mixture, completely covering yolk.
7. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.
8. Place chive above egg mixture to look like a stem.
9. Enjoy!

Nutrition Information:
Yields 12 servings

• Calories: 115
• Fat: 8.4 g
• Carbs: 3.8 g
• Fiber: 0.5 g
• Sugar: 1.6 g
• Protein: 6.6 g

Jack-O-Lantern Stuffed Peppers

Ingredients:

• 4 orange bell peppers
• 1 pound lean ground beef
• ½ Tbsp oil
• ½ medium yellow onion, diced
• 1 large clove garlic, minced
• 1 Tbsp chili powder
• ½ tsp cumin
• 1 ½ cup cooked brown rice
• 1 can black beans, drained and rinsed
• 2 cans tomato sauce
• 2/3 Tbsp shredded sharp cheddar
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 400 degrees.
2. Slice the stem off of each pepper, and remove the seeds and center from the peppers.
3. Cut a jack-o-lantern face out of the side. 😊
4. Season the inside of the peppers with salt and pepper, then place in a baking dish and set aside.
5. Add oil to a large skillet, followed by ground beef, and cook until browned.
6. Add onions, garlic, chili powder, and cumin. Cook for 3 minutes more.
7. Add black beans and tomato sauce to the ground beef. Cook for 3 minutes, then fold in the rice.
8. Gently stuff the peppers, being sure to add extra so the filling is coming out of the top.
9. Place the stem side of the pepper on top of the stuffing, and then arrange in the baking dish.
10. Add ¼ cup of water to the baking dish and cover with foil.
11. Bake the peppers roughly 15 minutes—until they become tender but still have a slight crunch.
12. Remove the stem side of the pepper, sprinkle each with an even amount of cheese.
13. Replace the top and serve.
14. Enjoy!

Chef Note: You may also use ground turkey or another meat of your choice if you prefer.

Chef Note: You can substitute the brown rice with quinoa or even riced cauliflower.

Nutrition Information:
Yields 4 servings

• Calories: 315
• Fat: 10.6 g
• Carbs: 37.2 g
• Fiber: 7 g
• Sugar: 13.5 g
• Protein: 20.8 g

Now you have all Coach C’s tricks to dress up your table with these healthy Halloween treats. Enjoy!