Halloween is nearly upon us. It’s a holiday typically filled with spook, fright, and sugar – lots and lots of sugar. But it doesn’t have to be!
I’m willing to bet we’ve got some health-conscious birds in our flock looking to celebrate what is, in my opinion, the best holiday of the year without overloading their body with refined sugar, corn syrup, and artificial dyes. That’s why we’ve adapted and shared these three healthy Halloween recipes from delightfully creative bloggers and infused them with CBD. You know, to help maintain your balance while you’re getting the sauce spooked outta ya.
While these yummy sweet treats do still feature some natural sugar from fruits, maple syrup, stevia, and dark chocolate, we can assure you that they are much easier on your blood sugar levels than any candy you’ll find in the stores.
Candy Corn Fruit Parfait
This is the simplest and yet most aesthetically pleasing recipe on our list. We adapted this guy from Diane’s recipe on Suburbia Unwrapped, because it just looks so cute and literally anyone can make it. We also swapped out the standard whipped cream for our own CBD Maple Cinnamon Whipped Cream recipe, which is also super simple to whip up (lol) at home on the spot.
Speaking of whipped cream…if you missed last week’s blog post, our special CBD Maple Cinnamon Whipped Cream made another special appearance in our recipe for CBD apple pie.
- 1 cup pineapple, bananas, or mango
- 1 cup of fresh tangerines
- 1 cup of Maple Cinnamon CBD Whipped Cream:
- 8 oz heavy whipping cream
- 2 tbsp maple syrup
- 1 tsp vanilla
- ½ tsp cinnamon
- ¼ tsp salt
- 25 drops Concentrated Hemp Classic
- Add all whipped cream ingredients to a bowl. Use a standing mixer to whip on high until the mixture forms stiff peaks.
- Add pineapple or substitute to the bottom of a clear cup. Gently pack down with a spoon, trying to fill in any gaps to form an even layer.
- Add tangerines on top of the pineapple. Gently pack down.
- Spoon whipped cream on top of the tangerines.
- Serve and enjoy!
Halloween Sweet Potato Fries
These are also accessible to even the most novice of chefs. Sweet potatoes are a classic autumn staple, and it turns out they’re a lot like cookies in the sense that you can jazz them up with some cute cookie cutters! This recipe adapted from cooking website Tablespoon calls for roasting your sweet potatoes in the oven with a blend of sugar, salt, and pumpkin pie spice. To keep the refined sugar content down, you can also swap out the sugar for stevia or another natural sweetener of your choice – or you can go the savory route with the author’s suggested substitute of Old El Paso Taco Seasoning.
Adding CBD to this recipe is quite easy as well – just drizzle it on the same way you drizzle the olive oil. We recommend using our Concentrated Hemp Signature CBD Oil for the added spice of the frankincense and black cumin seed.
- 2 large sweet potatoes
- ½ teaspoon pumpkin pie spice
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 25 drops of Concentrated Hemp Signature CBD Oil
- ½ tablespoon salt
- Mini Halloween cookie cutters (if you don’t already have some, try these)
- (Optional) Instead of the spice, sugar, and salt, try a pinch of Old El Paso Taco Seasoning
- Scrub the sweet potatoes clean. Slice into ¼ inch rounds.
- Use mini cookie cutters to cut shapes into the center of each sweet potato slice. Or, use a small knife and carve a mini jack-o-lantern face into the sweet potato slices.
- Place sweet potatoes on a parchment-lined baking sheet. Drizzle with olive oil, CBD oil, and sprinkle with pumpkin pie spice, sugar, and salt (or spice substitute). Bake in an oven preheated to 400°F and cook until tender, about 18 to 22 minutes.
- Sprinkle again with the remainder of your spice. Serve and enjoy!
Chocolate Chip Pumpkin Cookies
This recipe requires just a little bit more involvement, but the extra effort is 100% worth it. These pumpkin cookies from Amy’s Healthy Baking are oh so heavenly for Halloween…or really any autumnal occasion. Heck, you can even bust these babies out for Thanksgiving next month!
Again, this recipe calls for a bit of sugar as well as chocolate chips. If you’re looking for healthier alternatives to these ingredients, sub them out for stevia and dark chocolate chips. The recipe also goes for the Halloween look by adding the chocolate chips to the cookies pre-bake in a smiley face pattern to make them look like little Jack-O-Lanterns. Maybe it’s due to my lack of artistic talent, but my smiley face cookies came out looking like grotesque, little orange goblins. I suppose that’s still fitting for Halloween… point is, if you don’t want to create nightmarish-looking cookies, you can just stir the chocolate chips into your cookie dough or forego the chocolate all together.
- 1 cup whole-wheat flour
- ½ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch of salt
- ¾ teaspoon cinnamon
- ½ teaspoon allspice
- ½ cup pumpkin purée
- ¼ cup unsweetened applesauce
- ½ teaspoon vanilla extract
- 25 drops of Concentrated Hemp Classic
- 3 tablespoons milk or dark chocolate chips
- 3 tablespoons fiber bran cereal (for pumpkin stems)
- Preheat the oven to 350°, and line two baking sheets with parchment paper.
- In a large bowl, whisk together the flour, sugar (or substitute), baking powder, baking soda, salt, cinnamon, and allspice. In a small bowl, stir together the pumpkin, applesauce, vanilla, and CBD oil.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until incorporated. If you want to mix the chocolate chips into the dough instead of making jack-o-lantern faces, fold them in now.
- Using 1½ tablespoons of dough at a time, shape into a circle and place on the prepared pans. To make the jack-o-lantern faces, press two chocolate chips into the dough circle for the eyes and four for the smile. Bake cookies at 350° for 12 to 14 minutes. Let them cool on the pan for 3 minutes before sticking a few pieces of cereal into the top of each as the stem. Put the cookies onto a wire rack to cool completely.