Trick AND Treat: Homemade Healthy Candy Bars

With Halloween & trick-or-treating right around the corner, I wanted to test out some homemade candy bar alternatives I had seen. See if they were good… easy… etc.

Could they stop you from having to dip into your own household supply before the 31st?

Could they stop you from sneaking from one of your kid’s candy stash while they slept?

The answer, if you’re willing to put in a little work, is YES.

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The first attempt I made some using chocolate chips & melting them with coconut oil.

The chocolate was a thinner consistency, but hardened easily. It coated the homemade Snickers & Mounds I came up with, using a date, honey & coconut oil filling.

For a client, I threw them on some rice cakes with a little nut butter!

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The second attempt, however, I took it a step further.

I saw someone use cacao powder to make their chocolate base from scratch. Which, of course, meant I was curious to try my own spin on it!!

Chocolate:

1/2 c. Avocado Oil
7 [heaping] TB. Natierra Cacao Powder
4 TB. Maple Syrup*
Pinch of Pink Himalayan Salt

Caramel Filling:

6 Dates, pitted
1/2 TB. Avocado Oil
1/2 TB. Maple Syrup*
Pinch of Pink Himalayan Salt

* If you’re looking for a great organic maple syrup, I recommend The Maple Guild 😉

For the chocolate, add all ingredients to a small bowl & stir.

To make candy bars, spread roughly half the chocolate in the bottom of a small pan & partly up the sides. I used a 6×6 square cake pan.

Put in freezer to harden.

You want to make sure you have enough left to cover the top of the candy bars after you add the fillings.

For the caramel filling, place all ingredients in Magic Bullet or similar device & blend until smooth.

Spread on top of chocolate in the 6×6 pan.

Top with favorite candy bar ingredients:
Snickers: Add Peanuts
100 Grand: Add Rice Krispies [Nature’s Path, Barbara’s & One Degree are all Gluten Free]
See’s Dark Chocolate Walnut Square: Add Walnuts
Mounds/Almond Joy: Add Coconut [& Almonds]

…..you get the idea!

Finally, top with remaining chocolate & put in freezer to harden.

And add a sprinkle of pink Himalayan salt, if you prefer!

Since I had a little more chocolate, I decided to do a spin on Reese’s Peanut Butter Cups.

To make cups, spread some in bottom of cupcake liners & a little up the sides to create a crater. Put in freezer to harden.

Fill with your favorite nut butter. Here, I used Betsy’s Best Sun Butter, which has chia seeds in it [the black specks you see].

Top with remaining chocolate & back in freezer to set. Again, you don’t have to, but I sprinkled with pink Himalayan salt. 😀

What candy bar would you want to try first??

6 thoughts on “Trick AND Treat: Homemade Healthy Candy Bars

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