Kirkman Group, Inc.
Halloween: a night filled with ghosts and goblins and tricks and treats. It is a fun time of year that always seems to be here before we know it! October is a month full of a variety of sweet treats. From class parties, costume parties, and trick-or-treating there is always an option to indulge in something delicious! For parents of children with food allergies, the overwhelming presence of food that may contain an allergen can be stressful. Planning ahead and being prepared is a great way to keep Halloween focused on the tricks and treats instead of the stress and worry!
Here are some great allergen-free treats you can make for you kid to keep them included in all of the festivities, and help keep you worry-free!
There is nothing spooky about these delicious 3-ingredient chocolate bars! They are quick and easy to make, and guaranteed to satisfy every kids desire for chocolate on Halloween night! They are allergen-free and a great treat to enjoy after trick-or-treating!
Tip: Enlist the help of your neighbors to give out these candy alternatives to your trick-or-treater. Most neighbors will be happy to help when you explain your child’s special needs.
½-cup plus 1-tablespoon dark cocoa powder
4-tablespoons coconut oil, melted
¼-cup Kirkman® No Sugar – Sugar Substitute (or ¼-cup agave or honey, which makes a smoother bar)
- Mix together melted coconut oil with No Sugar – Sugar Substitute (or agave/honey). Add dark cocoa powder and stir well for at least 3-4 minutes. You want the mixture to be extra thick.
- Pour into a parchment paper-lined flat container.
- Stick in the freezer until solid (about 30 minutes) and chop into pieces or bars.
- Store in the fridge, since coconut oil is almost liquid at room temperature.
Allergen Free Carmel Apples
Halloween doesn’t feel complete without consuming a gooey, sticky caramel apple! Try this recipe for homemade caramel apples. You won’t be able to resist having one or two!
4 popsicle sticks
6 ounces gluten-free, dairy-free dark chocolate
1-cup full fat canned coconut milk
1-cup coconut sugar
¼ teaspoon fine-ground sea salt
- Press a popsicle stick into the top of each apple and place apples in the refrigerator to chill overnight.
- To make salted caramel, place coconut milk, coconut sugar and salt in a heavy-bottom pot. Whisk to combine ingredients. Bring mixture to a boil, watching carefully so that it doesn’t boil over. Boil 15 minutes over medium heat, and then reduce heat to low and simmer 5 minutes, watching carefully to make sure mixture doesn’t burn. Put on ovenproof gloves and carefully pour caramel into a small bowl. Stir regularly as it cools to room temperature. Caramel should thicken to a molasses-like texture when it reaches room temperature (about 20 minutes). If it doesn’t thicken, pour it back into the pot and let it simmer over lowest heat 3 to 5 minutes. Wear gloves to pour caramel back into the small bowl and stir periodically as it cools to room temperature. (Caramel should be fairly thick. If it’s too thin and hot, it will run off the apple, taking the chocolate with it.)
- Melt chocolate in a double boiler. Carefully pour melted chocolate into a bowl. Fill another bowl about half full and set aside.
- Dip each chilled apple into melted chocolate and swirl it around. Hold the apple over the bowl, twisting it until chocolate begins to dry. Place each apple on wax paper to dry completely.
- When dry, dip each chocolate-covered apple into salted caramel and swirl it around. Alternatively, spread the caramel over the apple with a butter knife. Only a small amount of caramel is needed for each apple.
- Let the apples sit upside down to dry completely.
There is nothing that says “Halloween” more than pumpkin! Be sure to try this pumpkin cookie recipe – it’ll be the center of every October festivity you attend!
1-cup unsweetened pumpkin
½ -cup coconut oil, melted
¼-cup sweetener, either granulated (Kirkman® No Sugar – Sugar Substitute) or liquid (you can use coconut sugar or honey)
1½-cup gluten-free flour (you can use almond flour)
1/32-tsp stevia extract, or approximately 4-8 Tbsp. sweetener of your choice, to taste
1-tsp baking soda
- Preheat oven to 375º. Combine pumpkin, oil, and sweetener in a medium bowl.
- Add flour, baking soda, & seasonings. Mix until combined.
- Make scoops of the mixture with a 2-Tbsp. muffin scoop.
- Place scoops on a baking sheet
- Bake 8 -10 minutes or until lightly browned. They will harden a bit as they cool, but will still be nice and soft.