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8 Healthy Candy Bars to make this Halloween

8 Healthy Candy Bars to make this Halloween


Halloween is just around the corner and re-creating healthy candy bars are a fun activity I love to do! I love sharing them with family and friends + inspiring others to make them at home or with their families! In the spirit of Halloween… I’ve rounded up 8 of my favorite healthy candy bar recipes to make this Halloween! A couple are my own and the others are from some kick-ass bloggers/foodies I follow on IG (their pages are all linked below).

@Nutritionbysam Pumpkin Pie Twix Bars 

@Shutthekaleup Butterfingers

@Nutritionbysam Raw Chocolate Turtles

@Danishealthyeats Pumpkin Caramel Bars

@Chens_Plate Spiced Chai Chocolate Pumpkin Cups

@anythingbutramen Stuffed Dates

@foodforgoodnesssake Almond Joys

@Chocolatecoveredkatie DIY Peanut Butter Cups





1.My Pumpkin Pie Twix Bars 


Note: using a 6×6 baking pan will give you a thicker cookie while using

an 8×8 baking pan will be thinner. 

Short Bread Cookie

2/3 cup coconut flour

1/4 tsp celtic sea salt

1 tsp pumpkin spice

1/3 cup softened coconut oil, butter, or ghee

3 tbsp maple syrup

Pumpkin Pie Caramel 

1/3 cup maple syrup

1/2 cup cashew butter

1/3 cup melted coconut oil

4 tbsp pumpkin puree

1 tsp vanilla extract

1 tsp pumpkin spice

1/4 tsp celtic sea salt


1/2 cup Melted HU gems

Preheat the oven to 350 F.

Line a  baking pan with parchment paper

Grease lightly with coconut oil.

Mix all cookie ingredients until fully combined, pushing out any clumps of the softened (not melted) coconut oil. Pat evenly down on baking pan lined with parchment paper and bake at 350 for 10 minutes until crisp and set aside to cool which making caramel.

For the caramel, mix all ingredients and heat over the stove for a minute or two until combined. Cool 10 minutes and pour on top of the cookie base. Freeze 20 minutes.

Meanwhile, melt chocolate over a double boiler, cool.

Take the pan out of the freezer, pour the chocolate layer, and freeze another 10″sh” minutes.

Slice into twix size or mini Twix size pieces, sprinkle with sea salt, and enjoy!

2. @Shutthekaleup Butterfingers


1C crunchy pb (not oily)
1/2C rolled oats
2Tbs chia seeds
3/4C dried mulberries (these give it that candy like, crunchy, stuck in your teeth goodness 🤩)
2tbs vanilla protein (i used @sproutliving)
2tbs coconut oil
2tbs almond flour
good handful of puffed rice cereal
dash of cinnamon + flaky salt
chocolate (@hukitchen gems are the jam)

Place all ingredients *except the puffed rice and chocolate* in a food processor. blend until combined. transfer onto a medium bowl and mix in the puffed rice. make sure it’s all incorporated. with your hands, form bite sized *THICC* rectangles and place them on a flat plate. i made 10, put them in the freezer for an hour. melt the chocolate and coat the goods in it. sprinkle flaky salt on top and freeze for a few minutes.

3. My Raw Chocolate Turtles

For the caramel inside
10 pitted dates (soaked in warm water for 5 minutes)and rinsed
1 tbsp melted coconut oil
2 tbsp almond butter
1 tsp pink Himalayan salt & dash vanilla extract

*1/2 cup pecan pieces

For the chocolate coating 

You can also use fewer ingredients and sub your favorite paleo chocolate bar. Love using eating evolved and melting it to cut down the time. 
1/4 cup @navitasorganics cacao butter
2 tbsp coconut sugar or maple
3 tbsp @navitasorganics cacao powder
1/2 tsp pink himalayan salt

1. Process pitted dates with coconut oil, salt, and 1/4 cup filtered water until smooth. Add more coconut oil if needed but keep consistency thick.
2. Spoon out 1 tbsp scoops onto parchment paper and let freeze for 5-10 minutes. Once frozen, pat date caramel into a smooshed oval consistency.
3. Meanwhile, melt chocolate coating ingredients over a double boiler.
4. Place one whole pecan in the center of the date ovals and then four halved pieces on each side as the legs.
5. Use a silicone spatula to generously smear chocolate sauce all over the turtles base.
6. Freeze until hardened & Store in the refrigerator or freeze for longer storage.

4. @Danishealthyeats Pumpkin Caramel Bars

1/2 cup coconut flour
1/2 cup almond flour
1/3 cup melted coconut oil
1/4 cup maple syrup
1 tsp cinnamon
1/2 cup cashew butter or @thenutsfactory tahini (I’ve done both & both are amazing!)
1 tsp vanilla
1/2 tbsp molasses (can sub more maple)
3 1/2 tbsp maple syrup
2 tsp pumpkin pie spice
3 tbsp melted coconut oil
•chocolate ganache:
1 1/2 cups @santabarbarachocolate dark chocolate
1/3 cup coconut cream

Combine all the base ingredients until dough forms. Press into the bottom of a lined loaf pan. Bake at 350F for 10ish minutes or until slightly golden. Cool. Mix all the caramel ingredients together & spread evenly over the crust. Melt the chocolate & coconut cream together, stirring until smooth & thick. Pour over the caramel. Place in the freezer to set. Cut into bars & enjoy!

5. @Chens_Plate Spiced Chai Chocolate Pumpkin Cups

Only 3 Ingredients

1/2 cup chocolate chips
1/4 cup almond butter
1 tbsp spiced chai concentrate

Melt the chocolate and pour a little into each cup to cover the bottom and sides of the mold. Let this freeze!
While it’s freezing, mix the almond butter with the chai to create a dough-like mixture.

You should be able to roll the “dough” into 1/2 tbsp sized balls.
Press each ball into the mold and cover the tops with the rest of the chocolate.
Freeze completely for a few hours and enjoy!

Top with a little sea salt for the perfect sweet to salty ratio

6. @anythingbutramen Stuffed Dates

medjool dates
peanut butter
dark chocolate bar—you can also use chocolate chips
⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀

cut dates down the middle and remove pit if they already aren’t
add peanut butter inside each date
chop a dark chocolate bar and top each date

7. @foodforgoodnesssake Almond Joys


Coconut Almond Bites⁣
1 1/3 cup of shredded coconut⁣
3 tbsp of coconut flour⁣
2 tbsp of maple syrup⁣
1/4 tsp of vanilla extract⁣
3 tbsp of oat milk⁣
1 cup of dark chocolate chip⁣
approx. 1 cup of whole almonds⁣

In a mixing bowl, combine the shredded coconut, coconut flour, maple syrup, vanilla, and oat milk. It should be able to hold its shape when squeezed. Use a table spoon to scoop out the mixture. Form into squares. Top each square with an almond. Once all the mix is used up, place the squares in the freezer for 30 minutes. Melt the dark chocolate in 30 second intervals in the microwave, or melt on the stove. Remove the squares from the freezer and dip each one into the chocolate. Place onto a parchment lined plate of sheet. Smash the remaining almonds into small pieces and sprinkle over the squares. Put back into the until the chocolate is set. Store in an airtight container in the refrigerator.

8. @Chocolatecoveredkatie DIY Peanut Butter Cups

1/4 cup peanut butter or allergy-friendly sub

1-2 tbsp sweetener of choice, optional

pinch salt, optional

1/2 cup chocolate chips or sugar free chocolate chips

optional 2 tsp vegetable or coconut oil for a smoother chocolate sauce

For the base: Carefully melt the chocolate chips and stir with the optional oil until smooth.

Spread about 1 tsp up the sides of mini cupcake liners.

Freeze. Meanwhile, stir nut butter together with the optional sweetener and salt. Add about a tsp of filling to each liner, then cover with another tsp chocolate. Freeze again to set.

Let’s Get Making 🙂



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