Halloween is fast approaching, and with it comes sugar-filled tummies and hyperactive little ghosts. However, as with all things I Quit Sugar, we say Halloween can be a sugar-free affair. The concept of Halloween has changed over the years, and the once simple pagan tradition has transformed into a “big business” venture for the sugar industry. In America, Halloween themed candy, costumes and props account for eight billions dollars in revenue. Yep, EIGHT BILLION DOLLARS!
Let’s take Halloween back from the sugar industry and get back to basics. No more sugar binges, and no more mass consumerism. Why not start you own healthier Halloween traditions with this delicious sugar-free recipe:
Monster Nut Butter Cups
Prep time: 10 minutes
- 1/2 cup coconut oil, melted
- 1/2 cup raw cacao powder
- 1 tablespoon brown rice syrup (also known as rice malt syrup)
- 2 tablespoons coconut cream
- 1/4 cup peanut, macadamia or almond butter
- 1 pinch sea salt
- Arrange small candy cups on a baking pan.
- In a small bowl, combine the coconut oil and cacao powder until smooth, then stir in syrup and coconut cream.
- Pour a thin layer into the bottom of the candy cups. Freeze for five minutes, then remove from the freezer and spoon 1/3 teaspoon of the nut butter into each.
- Pour the remaining cacao mixture on top and scatter sea salt over. Refrigerate for 30 minutes until set (or, if you’re short of time, freeze them).
- Eat straight from the fridge – these will melt at room temperature.
We advise eating sweet foods like this as an occasional treat only. Also, we encourage you to cut back on the sweeteners in our recipes even more if you can. Read more on our stance here.
This recipe is originally from Sarah Wilson’s I Quit Sugar Cookbook, available for purchase online at IQuitSugar.com.