4 Homemade Halloween Candies

If you're still wanting to enjoy candy for Halloween, but want to cut back on the processed foods, these recipes are for you! They may not necessarily be considered "healthy" (it's still candy after all), but they are significantly less processed than the versions you would find in the store. Just make sure to eat them in moderation, as hard as they may be to resist ;)

Peanut Butter Cups


  • 3/4 cup virgin coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 16 oz jar natural peanut butter


  • In a medium pot, combine all ingredients except the peanut butter. Whisk thoroughly over low heat until the chocolate is smooth.
  • Using either an oiled silicone mini muffin pan OR foil cupcake papers in a regular muffin pan, fill the wells 1/3 of the way up with chocolate. Freeze these for 15 minutes.
  • Remove them from freezer and add another 1/3 using peanut butter. Freeze for 15 minutes.
  • Remove them from freezer and add the last 1/3 with more chocolate. Freeze for at least 2 hours.

Note: Store in freezer. These get melty pretty quickly, so if you want to serve them but don’t want them frozen, put them in the fridge for about 20 minutes, then serve. These are very good straight out of the freezer.



  • 1 1/2 cups fruit and/or vegetable juice
  • 4 tablespoons Gelatin 
  • 2-4 tablespoons honey
  • 1/2 teaspoon vanilla extract


  1. Pour juice into a small-medium saucepan. Sprinkle the gelatin over the top and let sit for just a few minutes until it starts to “bloom” (it will get wrinkly looking on the surface and all of the white powder from the gelatin will absorb into the liquid). When all the gelatin is absorbed, mix it well.
  2. Then place the saucepan over medium heat on the stove. Let the liquid warm, but don’t let it boil. You want all of the gelatin to dissolve and turn thin and runny (it will be grainy at the beginning but after a couple of minutes in the heat it should dissolve completely).
  3. Add the honey and vanilla.
  4. Put the liquid in a little jar (I use my measuring cup) into a Loaf Pan or your fun gummy molds and refrigerate for about 2-3 hours. 
  5. Remove from molds. Keep your homemade healthy gummies in an airtight container in the refrigerator for about 2 weeks. If you leave them outside they will last but I recommend storing them in the refrigerator.

Almond Joy


  • 1 cup (90 grams) unsweetened shredded coconut, lightly packed
  • 3 tablespoons coconut oil
  • 2 tablespoons honey (or pure maple syrup)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 12 (or more) whole almonds
  • 4 ounces (110 grams) semi-sweet chocolate, chopped


  1. In a food processor, process the shredded coconut, coconut oil, honey, vanilla extract, and salt until it forms a thick paste, about 2-3 minutes. Test the coconut to see if it holds together by squeezing it in your palm. If the coconut is still too loose, continue to process for 1-2 more minutes.
  2. Drop the coconut mixture by the tablespoon onto a non-stick baking mat or parchment paper. Form each ball into a small rectangle by pressing it into formation. Press an almond on top of the coconut rectangles. Freeze the coconut for 15-30 minutes, or until solid.
  3. Melt the chopped chocolate in the microwave in 15 second increments, stirring between each increment until the chocolate is smooth. Skewer each frozen candy bar onto a toothpick and dip into the melted chocolate, tapping off any excess chocolate. Wait for the chocolate to dry before removing from the toothpick.
  4. Serve immediately or store at room temperature for several days (if they last that long).

Snickers Candy Bar


  • For the nougat:
  • ½ cup creamy almond butter
  • 2 Tablespoons maple syrup
  • 1 Tablespoon coconut flour
  • For the caramel filling:
  • 12 soft Medjool dates, pitted (about ¾ cup packed)
  • ⅓ cup water
  • scant ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 tablespoon coconut oil, melted
  • ¼ cup chopped peanuts, or other nuts/seeds of choice
  • For the dark chocolate coating:
  • 1 cup dark chocolate chunks
  • 1 teaspoon coconut oil


  1. To create the nougat layer, combine the almond butter, coconut flour and maple syrup in a medium bowl and mix well to combine. Press the dough onto a baking sheet lined with parchment paper, and use your hands to create a uniform rectangle shape that is about ½-inch thick. Place in the freezer to set.
  2. To prepare the caramel filling, combine the pitted dates, salt, vanilla, and coconut oil, and and water in a high-speed blender, and blend until completely smooth and creamy. You may need to stop and scrape down the blender a couple of times to make sure the caramel is blended uniformly. Be sure to taste the caramel and adjust the flavor or texture, as necessary.
  3. Remove the nougat layer from the freezer and spread half of the caramel filling evenly over the top, using a spatula to smooth.
  4. Sprinkle the ¼ cup of chopped peanuts, or other nuts, over the top of the caramel layer, and use your hands to gently press the chopped nuts into the caramel filling. Place in the freezer to set for at least 30 minutes.
  5. For the chocolate coating, combine the dark chocolate chunks and coconut oil in a heat-safe bowl and melt in the oven, or microwave, until completely smooth and melted.
  6. Remove the candy bars from the freezer, and slice into 6 full-size bars. Slice these full-size bars in half, to create a "fun size" version, if you prefer.
  7. Use a spoon to spread the melted dark chocolate over the tops and sides of each bar, then pick them up to coat the bottom, as well. Return the chocolate-coated bars to the parchment-lined baking sheet, and allow to set in the freezer for at least 15 minutes before serving. The longer the bars set in the freezer, the firmer they get!
  8. Due to the nature of this recipe, these bars will melt quickly if left at room temperature. Serve directly from the freezer for best results!