Happy Halloween!

I know I'm a few days early, but I'll be traveling during Halloween this year and I wanted to make sure I posted some healthy, delicious recipes and alternatives to all that sugar laden candy. No candy for me this year--I'm still on my Paleo challenge through the end of the month! For the rest of you, there are definitely some candy options that are healthier than others.

6 mini tootsie rolls - 140 cals. 1 mini 3 musketeer bar - 24 cals. 1 dum dum lollipop - 20 cals. Funsize Lemonheads - 50 cals. York Peppermint Patty - 140 cals. Handful of candy corn (about 10 pieces) - 64 cals.

And now for some yummy recipes!
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Paleo Almond Joy
*this recipe is from one of my awesome CrossFit trainers, Jenna Innis. These are so delicious! Check out her blog at hcfchallenge.wordpress.com*

Ingredients:

• 1 1/2 c 70% (or higher) dark chocolate
• 1/2 c coconut oil
• 1 T sugar
• 1/4 c finely shredded, unsweetened coconut (also called dessicated)
• 1 t coconut extract
• 25 almonds, toasted

Method:

Place the chocolate in a bowl in the microwave for 30 second increments, stirring between each time. It should only take 2 cycles to get the chocolate melted.

Line a mini-cupcake pan with paper liners. Using a spoon, drop about 1 tablespoon worth of chocolate on the bottom of the liner and swirl it around with the spoon, making sure the chocolate gets on the sides of the liner! Place in the fridge to harden, about 5 minutes.

In the bowl of an electric mixer, add the coconut oil, sugar, dessicated coconut and coconut extract. Mix until smooth, about 2 minutes. Using a clean spoon, drop about 1 tablespoon worth of the mixture into the center of the hardened chocolate. Place in the fridge to harden, about 10 minutes.

Top each candy with the rest of the chocolate. Use your finger to smooth it, if ya gotta! Top with a cooled, toasted almond and stick the pan in the fridge to harden.

Paleo Apple Streusel
*this recipe is from one of my favorite paleo websites Jen's Gone Paleo*

Apples:
Four Gala or Granny Smith Apples, peeled and small diced (1/4"x1")
1 T. Arrowroot Powder
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg (I always buy whole nutmeg and grate, when needed)
1/4 tsp. Ground Ginger
1/4 tsp. Cayenne Pepper
Dash of Sea Salt

Crisp Topping:
2 T. Coconut Oil, melted
1/2 C. Almond Flour (I used the raw almond meal...no need to use blanched here)
1/4 C. Ground Flax Seed
Handful of Walnut, ground
1/4 C. SlicedAlmonds
1/4 C. Dried, Shredded, Unsweetened Coconut
1 T. Pure Maple Syrup
1 tsp. Ground Cinnamon
Dash of Sea Salt

Mix all ingredients together.

1. Preheat oven to 350F.
2. Toss together all ingredients, in a bowl.
3. Rub four 8oz. ramekins with coconut oil.
4. Toss together all ingredients, in a bowl and evenly distribute the mixture to the four ramekins.
5. Top with crisp topping mixture.
6. Bake for 45-60 minutes, until apples are soft and topping is golden brown.
7. Serve with Coconut-Cinnamon Crema

Heather's Pumpkin Goodness Bars
*I saved the best for last for this one. My friend and fellow crossfitter, Heather Ross came up with these and they are AH-MAYYYY-ZING. Please check out her blog for more super yummy paleo recipes at 321paleo.blogspot.com*
Ingredients:

• 2 cups almond flour
• 1 t baking soda
• 1 t pumpkin pie spice
• 2 t cinnamon
• 1/3 cup coconut oil
• 1/3 cup honey
• 1 can pumpkin puree
• 1 t pure vanilla
• 2 free range eggs
• Set aside:
• 2 handfuls of walnuts
• 3 handfuls of pecans
  

Directions:

• Preheat oven to 375
  
• put coconut oil and honey in a microwave save bowl and heat for 30 seconds
• mix all ingredients together (except the nuts you have set aside) until smooth
• pour batter into a 9'' circle pan
• put your nuts in a food processor and pulse 5 times (nuts should be chunky)
  
• sprinkle nuts on top of the batter
• bake for 20 minutes
• let cool and store in the refrigerator for a few hours

HAVE A HAPPY, HEALTHY, AND SAFE HALLOWEEN EVERYBODY!