But it’s never too early to get into the Halloween spirit. Steve and I have been watching scary movies and carving pumpkins all week long. And making some (healthier) Halloween treats.
As a dietitian, it can be hard to get behind a holiday that’s centered around highly processed, sugar loaded candy. But that’s if you let the holiday be all about that. For me it’s about finding a silly costume to dress up in (this year I’ll be in Denver and my friend and I are dressing up as salt and pepper shakers who are in a cover band of Salt N’ Peppa), carving pumpkins, watching scary movies, taking a long stroll around the neighborhood on Halloween night to see all the adorable costumes little kiddos are wearing. It’s not about the Kit Kat bars or the Reese’s PB cups. It’s about having some F-U-N. And like with any holiday, it’s ONE day. One day out of your life. If you over-indulge, why beat yourself up?! Rather than letting it get you down and ruin the rest of your week, get right back on track the following day.
Another fun way to make the holiday less about individually wrapped candy bars is to make your own homemade treats right at home with your fam. Like the one I’m going to share with you today. Move over, Reese’s, there’s a new nut butter cup in town ;).
Did ya’ll catch my Maple Pumpkin Almond Butter last week? If you didn’t, you MUST. It’s probably the most delicious spread I’ve ever tasted in my life and I kid you not when I say I’ve been putting it on ev-er-y-thing. Even pumpkin spiced English muffins (yes, I need pumpkin lovers anonymous stat, I get it). I even decided to pair this pumpkin nut butter with dark chocolate to create the ultimate Halloween treat.
You can feel pretty good about giving this treat to your fam too – first of all, dark chocolate is loaded with antioxidants which research shows may help to reduce the risk of cardiovascular disease. Secondly, the filling is au natural – almond butter, pumpkin puree, spices, maple syrup, and salt – and it’s topped off with some pumpkin seeds. Nuts, seeds, and dark chocolate. Sounds like a healthier treat to me!
Plus, these cups are super easy to make. The filling takes less than five minutes to make in the food processor and from there it’s melting some chocolate, spooning in the filling, and melting some more chocolate. Done and done. You don’t have to top these cups off with pumpkin seeds at the end but I just love the salty crunch that it gives these treats. Alternatively, these cups would also be delicious with a sprinkle of flaked sea salt on top.Print
- 3 cups dark chocolate chips, divided (look for dairy-free chocolate chips if vegan)
- 1/4 cup + 2 tablespoons Maple Pumpkin Almond Butter
- 3 teaspoons dry roasted, salted pumpkin seeds
- Line a cupcake tray with cupcake liners.
- In a small saucepan over low heat, melt 1 1/2 cups chocolate chips, stirring constantly until just smooth and creamy. Remove from heat.
- Cover the bottom layer of each cupcake liner with approximately 1 tablespoon of melted chocolate. Let sit in the refrigerator for 10 minutes, or until hardened.
- Spoon approximately 1/2 tablespoon of maple pumpkin almond butter on top of hardened chocolate. Smooth nut butter out so it forms a flat disc shape.
- Using the same saucepan, heat 1 1/2 cups chocolate chips over low heat until smooth and creamy, stirring constantly. Remove from heat.
- Cover the nut butter layer with another ~1 tablespoon melted chocolate. Smooth top chocolate layer with a spoon as necessary. Sprinkle about five pumpkin seeds on top of each cup. Let sit in the refrigerator for about 10 minutes or until hardened.
- Serve at room temperature and store in the refrigerator until ready to serve.
Feel free to substitute the pumpkin seeds for a sprinkle of flaked sea salt.
Tell me, what are you looking forward to most this Halloween? Any crazy costumes? Favorite treats? Check out the recipes below for more Halloween dessert ideas: