I was so excited to try out a couple new slightly healthier Halloween treats for the family that are so cute and fun! They were a HIT with our crew, I hope you love the Boo-nanas and the Ghost Peanut Butter Cups as much as we did! Both are a breeze to make, even the kids can roll up their sleeves and help make them.
I’ll admit, I ate more than my fair share of the peanut butter cups: they aren’t nearly as sweet as the store-bought versions (no need to sweeten the filling, the chocolate does that job) and were so much more satisfying with the dark chocolate. Ok, maybe I didn’t make them for the kids…;)
Enjoy and happy Halloween!
xo Tori
Boo-nanas
The kids LOVED this treat: frozen bananas taste like ice cream! You can also dip them in vanilla Greek yogurt as an even healthier variation!
Makes 8 boo-nanas
Ingredients:
- 4 bananas, cut in half cross-ways
- 2 c. roughly chopped white chocolate*
- 2 Tbsp. + 1 tsp. coconut oil
- 1/4 c. roughly chopped semi-sweet or dark chocolate (or chips)
- 8 popsicle sticks
*You can substitute 2 c. of full-fat vanilla Greek yogurt for the chocolate, just follow the instructions below and skip the part about melting the white chocolate
Directions:
- Insert the popsicle sticks into the middle of the cut end of the banana half way, placing each banana on a baking sheet lined with parchment paper so that they aren’t touching. Freeze the bananas for at least 2 hours or overnight.
- Melt the white chocolate with the 2 tablespoon of coconut oil in a small glass bowl over a small pot of simmering water or in the microwave at 30 second intervals, stirring in between, until just melted (don’t overheat the chocolate or get water in it). Do the same with the dark chocolate in a separate small bowl, adding the 1 teaspoon of coconut oil, and set it aside.
- Remove the chocolate from the heat and pour it into a tall glass (easier to dip the bananas this way).
- Dip each banana in the chocolate and place back on the tray. The chocolate should freeze. Using a clean paint brush (one that hasn’t been used with paint) or the end of a chopstick, paint eyes on the bananas with the dark chocolate. You can paint a mouth too if you want!
- Freeze the bananas on the tray until you are ready to eat them.
Ghost Peanut Butter Cups
These cups were a HIT, and aren’t too sweet either unlike the store-bought versions. You can make little ghosts OR you can pipe thin circles inside of each other and drag a toothpick through the lines to make spider webs. Or of course you can skip that step all-together and just eat them without any design and sprinkle a little fleur de sel on top for good measure, I won’t judge you! Every mini muffin tin is a different size, so the amounts below may vary depending on the capacity of yours. It doesn’t have to be exact!
Makes 12 cups
Ingredients:
- 1 1/2 c. chopped dark or semi-sweet chocolate (or chips)
- 1/2 c. chopped white chocolate chunks (or chips)
- 2 tbsp. + 1 tsp. coconut oil
- 1/2 c. natural smooth peanut butter
Directions:
- Melt the dark chocolate with 2 tablespoon of coconut oil in a small glass bowl over a small pot of simmering water or in the microwave at 30 second intervals, stirring in between, until just melted (don’t overheat the chocolate or get water in it). Do the same with the white chocolate in a separate small bowl, adding the 1 teaspoon of coconut oil, and set it aside.
- Line the small muffin tins with paper liners and pour a spoonful of dark chocolate into each one (they should be 1/3 full).
- Drop 1 teaspoon of the peanut butter into the centre of each cup and add another spoonful of dark chocolate. Immediately place 1/2 teaspoon of white chocolate into the centre of the cup and, using a toothpick, draw the pick through the white chocolate to make a ghost shape. Repeat with the remaining chocolate cups. Using another toothpick, dot melted dark chocolate with the tip of the pick to make eyes for each ghost and repeat.
- These will set on the counter or you can place them in the freezer for 10 minutes to set before eating!