It’s time for Halloween! Black cats, skeletons, ghosts…and lots and lots of candy. This can be a scary time of year, especially if you are trying to avoid sugar and artificially-flavored concoctions of all kinds. But, never fear! You can still have a spooktacular Halloween with lots of fun and still stay on the Paleo wagon. The trick is to choose Paleo-friendly treats and eat them in moderation so that you enjoy the season but don’t reap all the negative effects of too much sugar.
For most people, Halloween has become a reason to buy and eat lots of sugary sweets, but there are lots of ways to celebrate this fun holiday without riding the blood sugar roller coaster. If you change your focus to non-food-related activities, you will be much better prepared to decide when (and how much) to indulge in seasonal treats. Dress up in a fun costume, decorate your home or workplace with spiderwebs and creepy ghouls, visit a pumpkin patch, carve a pumpkin, or go to a Halloween carnival! Engage your kids in these fun activities as well to draw their attention away from all the trick-or-treating hype, and discuss with them the types and amounts of treats are acceptable to you. Halloween can be an enjoyable, and Paleo-friendly, holiday.
Below you will find some sweet and savory seasonal treats to enjoy and share with family and friends, plus an amazing 21DSD-friendly downloadable Banana-Pecan Macaroon recipe. All these recipes are grain-free, legume-free, dairy-free, and delicious!
Fun for kids of all ages to make and eat, these simple banana pops would be a great addition to a Halloween party (or just a great snack).
Another kid-friendly treat! These Paleo pudding monsters are super cute and tasty, too!
This pumpkin bread is flavorful, moist, and very similar in taste and texture to grain-based breads, but it’s free of gluten, grains, nuts, dairy, and coconut. Toast a slice and slather it with butter for a delicious breakfast or mid-morning snack.
The Paleo Parents recreate a seasonal Little Debbie soft cookie that is grain-free and low in sugar with optional nut-free instructions. The whole family will love “carving” the pumpkin faces and gobbling up the results.
Inspired by one of the Paleo Parents’ kids, this non-caffeinated, juice-sweetened beverage can be served warm or cold, and can be made more adult-friendly by adding coffee. Sounds perfect for warming up after a night of trick-or-treating!
Halloween wouldn’t be complete without some sugar cookies! These simple treats are fun and easy to make in your favorite Halloween shapes.
Savory Meals and Snacks
Nom Nom Paleo has come up with a savory treat that combines the goodness of grass-fed hot dogs and sweet potatoes with the creativity and creepy fun of Halloween. A must read for all kinds of Halloween hilarity and you get to use a fancy new kitchen tool, too!
This hearty chili will fill you up and warm you from the inside out with its delicious spices, herbs, and lots of pumpkin!
What could be more cool (and creepy) than a whole chicken cooked inside a pumpkin? This simple recipe will amaze and entertain your guests! There are also eight more Halloween-inspired dishes to round out your holiday feast.
grain-free • gluten-free • dairy-free • sugar-free • sweetener-free • 21DSD
PREP TIME: 10 mins
COOKING TIME: 30 mins
YIELD: 8 servings (2 macaroons each)
- 1 cup pecans
- 2 bananas (green tipped for 21DSD)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups coconut, finely shredded
- 1/2 cup coconut butter, melted but not hot
- 2 tablespoon butter or ghee, room temperature
- 1 teaspoon vanilla extract
- pinch of salt
- 1/8 teaspoon unsweetened cocoa powder
- Preheat the oven to 275 degrees.
- Pulse the pecans in a food processor until the consistency of a fine nut flour (about 10 seconds). Transfer the pecan flour to a medium bowl.
- Add the bananas to the food processor and process for 30-45 seconds, or until smooth.
- Add the pumpkin pie spice, cinnamon, salt, vanilla & almond extracts to the banana mixture and process for 10 seconds, or until well combined.
- Transfer the banana mixture to the bowl with the pecan flour and mix well with large spoon. Then add in the shredded coconut and continue to fully incorporate the coconut throughout the mixture.
- Using a rounded tablespoon or small ice cream scoop, firmly pack the mixture into the scoop and tap to release onto a parchment-lined cookie sheet. Continue process with remaining mixture.
- Bake for 25-30 minutes or until the edges are golden brown.
- After they have cooled, place the macaroons in the freezer for at least 3 hours – this will help the glaze to set.
for the glaze
- Mix together the melted coconut butter and butter or ghee until smooth.
- Add in the vanilla extract and salt.
- Remove the macaroons from the freezer and place on cooling racks over parchment paper. Take a spoonful of the white coconut butter mixture and spoon over each macaroon. After that layer has set, spoon some more over for a layered effect. Once you are done and the white coconut butter is set, use a toothpick to pick up some of the cocoa-coconut butter mixture and carefully apply faces to each one.
- If you are not on the 21DSD, feel free to add 2 tablespoons of maple syrup or honey to the macaroons!