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Healthy Halloween Party Treats

Halloween… it’s all fun and games until you’re knee deep in the candy bowl! Well, it doesn’t have to be that way. Make sure to plan prior to splurging at this year’s monster bash.

Do not fret, a healthy diet all week long and an additional trip to the gym will leave you some wiggle room for a few extra pieces of candy corn.

Tip: Fill up on healthy fiber foods before the party, so that you are less likely to overdo it on the sugar.

In the event that you’re the host with the most this year, I’ve gathered a few of my favorite healthy Halloween party treats. Try one or all this Halloween, as they will likely be a big HIT at your affair!

Yogurt-covered Pretzel “Fingers”


Makes: ~30 yogurt-covered pretzel rods (10 ounces)

Prep Time: <5 minutes

Total Time: 3 hours


  • 1, 10-ounce bag of pretzel rods
  • 2 cups white chocolate chips
  • 1 ½ cups vanilla Greek yogurt, nonfat
  • 2 ounces pumpkin seeds, roasted and salted
  • 1 ounce dried fruit (cranberries, cherries or raisins)


  1. Crumb pumpkin seeds and cherries in a food processor. Set aside.
  2. In a small saucepan, melt down the white chocolate chips with the Greek yogurt over low to medium heat. Stir frequently.
  3. When the consistency of the white chocolate and yogurt mixture is creamy and the chips have completely melted down, dip each pretzel rod into the mixture. Coat to about halfway up the pretzel rod.
  4. Place coated pretzel rods onto a wire rack with aluminum foil underneath to catch all drippings.
  5. Sprinkle ground pumpkin seeds and cherries onto the pretzel rods.
  6. Refrigerate for two to three hours until coating dries.
  7. Serve!

Nutrition Facts Per Serving (3 pretzel rods): 235 Calories, 11 g Fat (6 g Sat), 0 mg Cholesterol, 98 mg Sodium, 32 g Carbohydrate, 2.5 g Fiber, 6.5 g Protein

Cocoa “Boo” Balls


Makes: 8 servings

Prep Time: <5 minutes

Total Time: 3 hours


  • ¼ cup granola, low fat
  • ½ cup oats
  • 1 tablespoon cocoa powder
  • ½ tablespoon cinnamon, ground
  • 1 tablespoon (2 ounces) of dried cherries
  • 1 tablespoon (2 ounces) of pumpkin seeds, roasted and salted
  • 1½ tablespoons honey
  • 1½ tablespoons peanut butter, creamy, reduced-fat
  • ½ tablespoon (1 ounce) shredded coconut, unsweetened


  1. In a food processor, grind and crumb the granola, oats, cocoa powder, cinnamon, and pumpkin seeds.
  2. Add cherries, honey, peanut butter and coconut and process until the mixture begins to bind like dough.
  3. Portion out tablespoon-sized amounts of the mixture and roll into small balls. (Just for fun, make your boo balls look like tiny ghosts by coating each with extra shredded coconut and use the seeds for eyes!)
  4. Place onto parchment paper and refrigerate for at least three hours or until they are firm.

Recipe inspired by fitfluential.com

Nutrition Facts Per Serving: 123 Calories, 5 g Fat (2 g Sat), 0 mg Cholesterol, 32 mg Sodium, 18 g Carbohydrate, 3.5 g Fiber, 3 g Protein

Gooey Pumpkin Butter-Candied Apples


Makes: 8 Apples

Prep Time: 45 minutes

Total Time: 1 hour


  • 8 apples, skin-on, cored
  • 1, 15-ounce can of pumpkin, unsalted and fat free
  • ½ cup apple cider vinegar
  • ½ cup maple syrup
  • 1 teaspoon cinnamon, ground
  • ½ teaspoon clove, ground
  • ½ teaspoon nutmeg, ground
  • ½ teaspoon ginger, ground
  • Salt to taste


  1. Preheat oven to 425°F.
  2. Place apples in a baking sheet that is at least 2 inches deep. Set aside.
  3. In a medium saucepan, mix all remaining ingredients and bring to a boil.
  4. Reduce heat and simmer for 40 minutes or until pumpkin butter becomes viscous. Stir constantly as it thickens, making sure none of the mixture sticks to the saucepan.
  5. Pour pumpkin butter over the apples, coating completely. Bake in the oven for 15 minutes.
  6. Remove from oven and allow to cool for ten minutes.
  7. Serve on a stick or with creamy Greek yogurt and garnish with nuts or seeds!

Homemade Pumpkin Butter recipe adapted from Serious Eats

Nutrition Facts Per Serving: 162 Calories, <1 g Fat, 0 mg Cholesterol, 52 mg Sodium, 41 g Carbohydrate, 5 g Fiber, <1 g Protein

Article published on the Pathmark Wellness Blog


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