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Cut down on Sugar this Halloween with these Sugar Free Halloween Treat Recipes

Cut down on Sugar this Halloween with these Sugar Free Halloween Treat Recipes

3 minute read time

Recently sugar has certainly been getting more than its fair share of media attention. In a bid to get healthy, many people across the UK are no longer reaching for the ‘white stuff’ and are adopting a sugar free diet. But this can be challenging when Halloween is upon us.

Many of us will have excitable memories of dressing up in our scariest Halloween outfit knocking on the doors of our neighbours and being offered a sweet treat. It can certainly be sugar overload!
From toffee apples to super sour sweets children are spoilt with the sugar filled offerings at Halloween. If you, like many others, are wanting your family to cut down on sugar we’ve cooked up some ghoulish goodies for Halloween which contain NO refined sugar! We’re sure these will go down a storm…

Coconut Ghost Bites – (Makes 16)

256g of shredded coconut (unsweetened)
113g of melted, cooled coconut oil
64g almond flour
85g of maple syrup/honey
2 tsp vanilla extract
100g dark chocolate


1. Place all ingredients (not including the chocolate) into a blender/food processor. Blitz until all the ingredients have combined.
2. Shape the mixture into balls with your hands, place onto baking paper and press into a ghostly shape. Place into the fridge to set for 15 minutes.
3. Melt the chocolate and create ghostly features using a cocktail stick.
4. Refrigerate again for 5-10 minutes.
5. Serve on a bed of grated dark chocolate for decoration.

Pumpkin Cupcakes – (Makes 6)

cupcake new

128g of flour (use the flour of your choice i.e. plain, whole wheat, gluten free flour mix etc.)
1 tsp baking powder
3 tbsp honey/maple syrup or 12g of Stevia
Pinch of salt
1 tbsp olive oil
75ml water
115g of pumpkin puree
1 mashed banana
1 mashed avocado
1 tsp cinnamon
For the frosting;
225g of cream cheese
12g Stevia
235g whipping cream
1 tsp cinnamon
115g of pumpkin puree


1. Preheat the oven to 180C.
2. Mix together all the dry ingredients.
3. Gradually add the other ingredients one by one.
4. Once the ingredients are all well combined, divide into cupcake cases on a muffin/cupcake baking tray. Fill each to ¾ full.
5. Bake for 15 minutes at 180C (or until sponge is light and springy).
6. Once cooled you can begin frosting. Whip the cream until stiff, add the cream cheese, pumpkin puree, cinnamon and Stevia, then mix until well combined.
7. Pipe onto the cakes.

Bat-alicious Brownies


600g sweet potato
80g ground almonds
100g buckwheat flour
14 dates
4 tbsp raw cacao
3 tbsp maple syrup


1. Preheat the oven to 180C.
2. Steam the sweet potato chunks until they are very soft.
3. Blitz the dates and softened sweet potato in a food processor.
4. Stir in the rest of the ingredients.
5. Place mixture into a lined baking tray and bake for 20 minutes.
6. Once out of the oven, leave to rest in the baking tray until cooled.
7. Serve and enjoy!

If you are concerned about your sugar intake or want to find out more about sugar’s impact on the body, why not take a look at our brand new infographic where you’ll find heaps of info on the sweet stuff!


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