RASPBERRY BLOOD GUMMIES

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10 OF THE BEST HEALTHY HALLOWEEN RECIPES! 

RASPBERRY 

BLOOD GUMMIES 

No need to worry about the fillers and additives in regular, over-processed candies with these 

quick and simple gummies. Make with grass-fed gelatin, well-known for gut healing benefits or 

swap for a vegan version using the seaweed agar-agar. 

INGREDIENTS 

1 cup raspberries 

1 cup water 

3 tbsp raw honey 

1/2 cup grass-fed gelatin powder or agaragar 

METHOD 

1. Blend raspberries into a puree, pour into 

saucepan. 

2. Add honey & gelatin or agar-agar. Whisk 

until thick. Low heat 5-10 minutes. 

3. Pour into molds and refrigerate for 1 

hour until set. 

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CHOCOLATE MOUSSE 

JACK’O’LANTERNS 

Everyone loves the creaminess of chocolate mousse! The kids will love scooping this out of 

Jack’O’Lanterns and won’t even realize how healthy this is! 

INGREDIENTS 

6 mandarins / oranges 

2 cup soaked cashews 

1 cup coconut cream 

3 tbsp maple syrup 

1/2 - 1 cup Food Matters Superfood 

Chocolate or raw cacao powder (1 cup will 

have a much richer flavor) 

Handful of mint leaves 

METHOD 

1. Prep the mandarins by slicing off the 

tops (save these) and scooping out the 

fruit to leave an empty skin. 

2. Draw faces on the Jack’O’Lanterns. 

3. Make the chocolate filling by adding 

soaked cashews, coconut cream, maple 

syrup and Superfood Chocolate or 

raw cacao to the food processor and 

process all ingredients in the food 

processor until smooth and creamy. 

4. Fill the emptied mandarins with 

chocolate filling and place in the fridge 

to set for 1-2 hours. 

5. Slit a small cut in the top of the 

mandarin tops with a sharp knife and 

slot in 1-2 mint leaves. 

6. Once the chocolate has set, remove 

from the fridge and serve with the 

mandarin tops. 

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CANDY CORN 

SMOOTHIE 

Candy Corn’s will be scattered everywhere over Halloween! Why not skip the hit of artificial 

sugar and create these beautiful smoothies, inspired by the Candy Corn, for a healthy Halloween 

breakfast. They kids will love them too! 

INGREDIENTS 

1 cup frozen mango chunks 

1/2 cup coconut milk 

1 frozen banana 

A thumb-size piece of turmeric 

1 cup frozen pineapple chunks 

METHOD 

1. Place 2 clear cups in the freezer. 

2. Pour the milk into a blender. Slice the 

banana and add it to the blender. Blend 

until smooth. Remove the cups from the 

freezer and spoon the banana mixture 

evenly into the bottom of each of the 

cups. Return the cups to the freezer for 

5 to 10 minutes. 

3. Rinse out the blender. Add the mangoes 

and turmeric and blend until smooth. 

4. Take the cups out of the freezer and 

spoon the mango layer evenly into the 

cups. Return to the freezer for 5 to 10 

minutes. 

5. Rinse out the blender. Add the 

pineapple, and blend until smooth. 

Spoon evenly into the cups and serve. 

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CHOCOLATE COATED 

STRAWBERRY SPIDERS 

The combination of strawberries and chocolates is always a winner! Easily converted into a 

healthy Halloween treat that will be loved by both kids and the adults! 

INGREDIENTS 

1 punnet of strawberries 

Goji berries, enough for 2 each strawberry 

Batch of raw chocolate recipe or organic 

dark chocolate 

RAW CHOCOLATE RECIPE 

3 tbsp coconut oil, melted 

1/3 cup raw cacao powder 

2 tbsp maple syrup 

1/2 tsp vanilla 

pinch of salt 

METHOD 

1. Whisk together your raw chocolate 

ingredients or melt dark chocolate over 

boiling water, bain-marie style. 

2. Dip strawberries into the chocolate and 

place on a tray lined with parchment 

paper, and save a little bit of extra chocolate 

to stick goji berry eyes on. 

3. Decorate with plastic spider legs. 

4. Using a toothpick, spot a tiny bit of 

melted chocolate in the place of the 

eyes and attach goji berries. 

5. Place into the freezer to allow chocolate 

to set. 

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PUMPKIN PIE 

‘CHEESECAKE’ SLICE 

Autumn is well under way in the US and this means it is time to embrace the abundance 

of pumpkins! Pumpkin pie lovers rejoice! We’ve recreated the humble old favorite into a 

healthier treat that is nearly raw, but just as yummy! 

INGREDIENTS 

BASE 

1 cup medjool dates 

1 cup almonds 

1 tsp vanilla 

1 tsp cinnamon 

2 tsp coconut oil 

PUMPKIN ‘CHEESECAKE LAYER’ 

2 cups cashews, soaked overnight 

1 cup pureed pumpkin (step 2) 

1/2 cup maple syrup 

1 tsp ground cinnamon 

1/2 tsp ground nutmeg 

1/4 tsp ground ginger 

1/4 tsp ground allspice 

1/4 ground cloves 

1 tsp vanilla 

2 tbsp coconut oil 

METHOD 

1. To make the base first, pulse dates, almonds, 

coconut oil, vanilla, and cinnamon in the food 

processor into a crumble. Press this mixture 

into a lined slice tin, pressing down until 

smooth. Place in the freezer while you create 

the middle layer. 

2. To make pumpkin puree, take 1/4 of a small 

pumpkin, chop into even cubes and steam 

until soft. Once soft enough, place into food 

processor and process into a smooth puree. Set 

aside in a bowl to cool. 

3. To make the ‘cheesecake’ layer, place cashews, 

maple syrup, cinnamon, nutmeg, ginger, 

allspice, cloves and coconut oil in the food 

processor. Process until smooth. 

4. Divide layer in half. Leaving one-half in the food 

processor and pour the other half of the layer 

over the base, smooth this and return to the 

freezer to set for about half an hour. 

5. With the half of the mixture still in the food 

processor, add in the pumpkin puree and 

process until mixture is nice and smooth. 

6. Pour pumpkin layer on top of the other layer 

and smooth evenly. Return to the freezer to set. 

7. To serve, remove from freezer about 1 hour 

before serving and slice while still frozen. 

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The only thing scary about these gluten-free treats is how 

scary good they are! A chocolate cupcake that tastes as rich 

as a brownie and an airy, whipped coconut cream icing; these 

are sure to be a hit with your family this Halloween!


SPOOKY CHOCOLATE 

CUPCAKES 

INGREDIENTS 

2/3 cup extra virgin coconut oil 

150 ml organic maple syrup 

2 tsp natural vanilla extract 

3/4 cup chickpea flour + 1 tbsp 

1 cup raw cacao powder 

1 1/2 cup almond flour 

2 tsp baking powder 

1.5 oz organic dark chocolate, melted 

1 ripe banana 

200mL unsweetened almond milk 

Handful of cacao nibs or carob buttons 

(for garnish) 

ICING INGREDIENTS 

1 can of coconut cream, chilled in the 

fridge for 24hrs 

¼ cup organic pure maple syrup 

1 tsp natural vanilla extract 

UTENSILS 

1 x 12 hole cupcake tins 

3 mixing bowls 

Electric mixer or med whisk 

Small saucepan 

Piping bag with large round end 

METHOD 

1. Preheat oven to 350°F (180°C) and line 1 

cupcake tins with 12 liners. 

2. In a saucepan over low heat, melt the coconut 

oil, vanilla, and maple syrup together. Set aside. 

3. Combine the chickpea and almond flour, cocoa 

and baking powder in a large bowl. 

4. Mash the banana and add to the milk. 

5. Make a well in the center of the dry ingredients 

and mix in the coconut oil mixture. Once just 

combined, slowly add in the milk and banana 

mix until just comes together and finally, drizzle 

in the melted chocolate. 

6. Divide equally into the cupcake tins and bake 

for 20 – 25 min or until a toothpick is inserted 

and comes out clean. Remove from oven and 

let the cupcakes cool for a couple minutes in 

the tin before transferring to a cooling rack. 

ICING 

1. Remove the can of coconut cream from the 

fridge and open. Gently remove the hardened, 

creamy top and save the liquid half for another 

use, such as in a smoothie. 

2. With an electric mixer or some good old 

fashioned elbow grease, whip the cream until it 

starts to bulk up and become fluffy. Drizzle in 

the maple syrup and vanilla, and adjust to the 

sweetness you prefer. 

3. Once the cupcakes have cooled, fill your piping 

bag with your biggest cylindrical piping tip and 

starting from the outside of the cupcake, pipe 

inwards and upwards to form little ‘ ghostly’ 

peaks. Garnish with fake spiders, or any 

creepy-crawly of your choice just like we have! 

Alternatively, turn them into ghosts by adding 

cocoa nibs as eyes and a mouth to finish off 

your mini phantoms. 

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SWEET POTATO 

PUMPKIN FACE 

CHIPS 

Pop a bowl of these sweet potato chips out at the Halloween party to break up the sweet treats! 

INGREDIENTS 

1 large sweet potato 

2 tbsp coconut oil, melted 

Pinch of salt 

1 tsp ground cinnamon 

METHOD 

1. Preheat oven to 400° Fahrenheit. (200° 

Celsius). 

2. Cut ends off sweet potatoes. Slice them 

thinly, then using a sharp vegetable 

knife cut out shapes to resemble 

Jack’O’Lanterns. 

3. In a large bowl, toss sweet potato slices 

with coconut oil, cinnamon, and salt, 

making sure all pieces are coated. 

4. Spread out over a baking sheet. Bake for 

40-45 minutes (until edges are lightly 

browned), flipping halfway. 

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PUMPKIN SPICE & 

EVERYTHING NICE 

CUPCAKES 

These are the perfect after school snack for the Fall season. Naturally sweet and guilt-free, fluffy 

and with a creamy topping; these will easily become a family favorite! 

INGREDIENTS 

1 cup homemade or organic pumpkin puree 

(room temperature) 

1 1/2 cups almond flour 

1/2 cup chickpea flour 

1/4 cup organic pure maple syrup 

1/4 cup raw organic honey (substitute more 

maple syrup if preferred) 

2 eggs, room temperature 

1/2 cup almond or coconut milk 

1/2 tsp ground cinnamon 

1/4 tsp ground allspice 

Pinch of nutmeg 

1 tsp baking soda 

METHOD 

1. Preheat oven to 375°F (190°) and line a muffin 

tin with your choice of festive liners. 

2. In a stand mixer or bowl, combine the pumpkin 

puree, honey, and maple syrup. Beat in eggs, 

one at a time. 

3. In a separate bowl, combine the dry 

ingredients. 

4. Alternate between adding the dry ingredients 

and the milk. Mix until just combined and then 

spoon mixture evenly between 12 cupcake 

liners. 

5. Bake for 20-25 min or until the center springs 

back when pressed on. Remove from oven, flip 

on their sides in the tin and let cool. 

ICING 

1. 1 cup coconut butter (room temperature) 

2. ¼ cup organic pure maple syrup 

Whip together until airy and fluffy. Once the 

cupcakes are cool enough, Pipe whatever festive 

design you’d like on your cupcakes. An extra 

sprinkle of cinnamon or coconut sugar on top 

gives a festive touch. 

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QUINOA CHILI IN A 

PUMPKIN CAULDRON 

Chili is an Fall staple in most households. Why not spruce it up a bit for the Halloween season by 

switching out the con carne for some protein packed quinoa and put away the slow cooker in 

replacement for this season’s best gourd! Chili in a pumpkin is appealing for the eyes and your 

taste buds! 

INGREDIENTS 

1 sugar pumpkin – hollowed out & seeded 

(Keep the seeds and the lid) 2 cups of 

cooked quinoa 

1 can chickpeas & kidney beans 

1 can diced tomatoes 

1 medium onion, diced 

1 medium carrot, diced 

1 large celery stalk, diced 

1 cup mushrooms, sliced or diced 

1 bell pepper, any color you like! 

2 cloves garlic 

1 tbsp ground cumin 

1 tsp smoked paprika 

1/4 tsp ground chili 

Salt & pepper to taste 

Cilantro or parsley roughly chopped for 

garnish 

Avocado, diced for garnish 

Olive oil for light frying 

METHOD 

1. Preheat oven to 350°F (180°) 

2. Cook quinoa as per packet instructions 

3. Heat olive oil in a large pot over medium heat. 

Add onions, carrots, celery and mushrooms. 

Once coated in the olive oil, add the spices and 

stir. Cook through until onions are translucent 

and carrots and celery are nearly cooked 

through. All the residual moisture from the 

mushrooms should be cooked out by this point. 

4. Add the minced garlic and chopped bell 

pepper. Cook for 3-5 min 

5. Add the canned beans and tomatoes and give 

a good stir. If too thick, fill up half the can of 

tomatoes with water and add into thin out. 

6. Let simmer on low for 10 minutes and remove 

from heat. 

7. Add in cooked quinoa and stir to combine. 

Pour your chili mixture into the hollowed 

out pumpkin and place on a baking tray and 

transfer to your oven. 

8. Bake for 45 min- 1 hr. Once the pumpkin is a 

dark orange and you can pierce the inside and 

have no resistance from the knife when put 

through the flesh, she’s ready to come out! 

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9. Serve with the lid off to the side and a fresh 

sprinkle of cilantro or parsley and have diced 

avocado on the side as an optional topping.

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ZOMBIE EYES 

While snacking on Zombie Eyes doesn’t sound too appetizing to everyone, they are 

guaranteed to be a hit with the kids! Plus, this Zombi Eye’s pack a nutritional punch for 

the little ones! 

INGREDIENTS 

1 punnet of cherry tomatoes (more on the 

large side) 

5 hard-boiled eggs 

2 ripe avocados 

1 heaped tbsp organic greek yogurt 

Juice of 1/2 lemon 

Salt & pepper to taste 

Pinch of smoked paprika 

6 Kalamata olives, halved 

UTENSILS 

Piping bag 

Sharp knife 

Small metal scoop/ melon baller 

Small saucepan 

METHOD 

1. Wash and dry the tomatoes and slice a very 

thin layer off the bottom so they sit flat on a 

cutting board. 

2. Slice off the very top of the tomatoes and 

hollow out the seeds and center, leaving an 

empty cavity 

3. Mash up your boiled eggs in one bowl and in 

another, mash together your avocados and 

yogurt. 

4. Combine your egg and avo mix and stir 

thoroughly. Season with salt, pepper and lemon 

juice to taste. 

5. Fold down your piping bag and spoon in your 

green egg mixture. Depending on the size of 

the opening on your tomatoes, cut your piping 

bag tip so it can easily fit inside while still 

allowing it to be big enough for the filling to 

come out. 

6. Slowly pipe the mixture into the tomatoes until 

slightly coming out of the top. Repeat on all 

tomatoes 

7. Sprinkle each ‘ eyeball’ with the paprika to give 

a bloodshot look to them and top with a half an 

olive to finish off the eye. Serve up to your little 

grommets and goblins as a fun lunchtime snack 

or as a movie-time munchies. 

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RASPBERRY BLOOD GUMMIES

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