Halloween is a fun time of year filled with costume parties, trick or treating and lots of sweet treats. But maybe this year, you’re looking to make a Halloween treat that doesn’t come with the sugar rush. Whether it’s for the kids or your next Halloween party, here are a few heart healthy snacks you can easily craft to delight taste buds and hearts alike.
Banana Popsicle Ghosts and Mummies
Recipe modified from Well Plated.
- 4 large fresh bananas
- 1 cup non-fat vanilla Greek yogurt
- Mini semi-sweet chocolate chips – for ghost eyes
- 16 popsicle sticks
- 1/3 cup creamy natural peanut butter
- For the Banana Popsicle Ghosts: Line a large baking sheet with parchment paper. Peel 2 bananas and slice each in half crosswise. Slice each half in half again lengthwise so that you have 4 long, narrow pieces total. Carefully insert a popsicle stick into the bottom of each, then place on a baking sheet.
- For the Banana Popsicle Mummies: Cut the pointy tips off of the 2 remaining bananas, then slice the bananas crosswise into 3 equal round “logs.” Insert a popsicle stick into one end of each, then place on baking sheet. Freeze all banana pops for at least 30 minutes or overnight.
- For the ghosts, add vanilla yogurt to a small bowl. Once the bananas are frozen, dip them into the yogurt, then return them to the lined baking sheet. Place 2 mini chocolate chips on each of the ghosts for eyes. Do not place the eyes on the mummies yet. Return to the freezer for at least 1 hour to allow the yogurt to set.
- For the mummies, place the peanut butter in a small microwave-safe bowl, then heat until smooth and creamy, about 30-45 seconds, stirring as needed. With a small spoon, drizzle on top of the banana mummies to make “bandages.” Place mini chocolate chips for eyes. Return to the freezer until the peanut butter is firm, about 30 additional minutes. When ready to serve, let the banana popsicles soften at room temperature for a few minutes. Enjoy immediately, or place in a freezer-safe bag and freeze for up to 2 months.
Spooky Black Bean Hummus and Graveyard Taco Cups
Who doesn’t enjoy a good Halloween party? If you’re planning the next boo bash, it’s easy to make some heart healthy snacks and treat your guests to a healthier version of black bean dip and homemade taco cups. These recipes are creative and easy enough that your kids can get in on the prep.
Spooky Black Bean Hummus
Recipe modified from FatFree Vegan Kitchen.
- 2 cloves garlic
- 2 15-ounce cans of black beans
- 2 tbsp tahini
- 3-4 tbsp lime juice
- 1 tsp cumin
- 1/8 –1/4 tsp chipotle pepper
- 3 tbsp plain, non-fat Greek yogurt
- Salt to taste
- For design: non-fat sour cream or non-fat Greek yogurt mixed with lime juice (to make yogurt sour cream)
- Optional: black olives
- With food processor running, drop in the garlic cloves and process until finely chopped.
- Add the black beans, and process until pureed.
- Add the remaining ingredients (use the lesser amounts) and process until smooth. Taste and correct seasonings, adding more as needed.
- Spoon the hummus into a serving dish, smoothing the top.
- Using a pastry bag and sour cream or yogurt sour cream, pipe on the design. Place a plastic spider into the web, or make one yourself from black olives.
- Refrigerate until ready to serve.
Graveyard Taco Cups
Recipe modified from Fork and Beans.
- 2 FlatOut pizza crusts
- 1 can low-sodium (or no salt added) black beans, pureed
- 2 avocados
- 2 cloves garlic
- Cilantro, chopped, to taste
- Juice of 1 lime
- Black beans or olives, chopped
- Green onions, chopped
- Preheat your oven to 375 degrees.
- Stencil out a tree on a piece of paper first and cut it out to use as a stencil for the pizza crusts. You can also do this for the tombstones or use a Halloween cookie cutter.
- Cut out your crusts as trees and tombstones.
- Lightly coat with olive oil and a sprinkle of sea salt. Place on a baking sheet and cook for 5-8 minutes, or until just lightly browned. Allow to completely cool and using an edible pen, write R.I.P. on each tombstone.
- Heat up your black beans over medium-low heat until warmed through. Remove from heat and puree.
- To make the guacamole, scoop out the avocado flesh into a bowl. Add the minced garlic, lime juice, cilantro, and sea salt for taste. Mash until smooth.
- Layer your cups with the black beans, guacamole and top with the chopped black beans or black olives and green onions.
For more great recipes, check out recipe page for heart healthy snacks and meals you can make any time of the year.