Homemade, allergen-free Halloween candy


Every Halloween I always have to make the decision between taking Lactaid pills before consuming Halloween candy or splurging on a personal stash of vegan candy. Many other people with dietary restrictions or allergies find Halloween difficult, as most candies are individually wrapped, making it difficult to actually understand what ingredients are in the candy you’re about to eat. These three homemade candy recipes will make Halloween much easier for allergy sufferers.

Homemade Almond Joy Mugs – Recipe adapted from www.beamingbaker.com

Stephanie Gerson / Daily Nexus

This freezer-friendly version of the beloved Almond Joy only requires five ingredients but still tastes like the real thing!

Ingredients (for 6 bars):

Based:

  • 1 ½ cup unsweetened coconut flakes
  • 1 tablespoon of coconut oil
  • 3 tablespoons of maple syrup
  • 12 almonds

Chocolate dip layer:

  • 3 tablespoons dairy free chocolate chips (I used the Enjoy Life Foods brand)
  • 1 teaspoon of coconut oil

Instructions:

  1. Combine coconut flakes, coconut oil and maple syrup in a bowl until blended.
  2. Pour the coconut mixture into a blender and pulse for a few seconds until the mixture reaches a pasty consistency. This step is optional but highly recommended!
  3. Line a loaf pan with parchment paper or foil and press the coconut mixture into the pan. Freeze for 15 minutes.
  4. In a small bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds at a time, stirring after each increment until mixture is smooth.
  5. Take the coconut base out of the freezer and cut it into bars.
  6. Dip the bottom of each bar in the melted chocolate.
  7. Dip the bottom of each almond in the chocolate and press it onto the top of each bar.
  8. Finish the bars with a drizzle of chocolate, place in the freezer for 10 minutes and enjoy!

Chocolate Peanut Butter Cups

Stephanie Gerson / Daily Nexus

Who doesn’t love Reese’s peanut butter cups? They’re actually easier to make than you might think!

Ingredients (for 6 cups of peanut butter)

  • ¼ cup smooth peanut butter (replace with sunflower seed butter if you are allergic to tree nuts)
  • ½ cup dairy free chocolate chips
  • 2 tablespoons of coconut oil

Instructions:

  1. Create the chocolate layer by melting the chocolate and coconut oil in the microwave at 30 second intervals until smooth.
  2. Line a muffin pan with paper cups. Fill the molds with half the chocolate mixture and freeze for 15 minutes.
  3. Once the 15 minutes have elapsed, spread a thin layer of peanut butter on the layer of chocolate. Freeze for 5 minutes.
  4. Add the remaining portion of the chocolate mixture over the peanut butter layer and freeze for 30 minutes.
  5. Garnish your peanut butter cups with flaky sea salt or a drizzle of peanut butter and enjoy! These will last in the freezer for up to four days.

Rolos (chocolate and caramel bites) – Salted caramel paleo cup recipe adapted from www.kalejunkie.com

Stephanie Gerson / Daily Nexus

Rolos have been my favorite candy since I was little. This recipe relies on dates for the caramel component instead of the sugar, butter and cream.

Ingredients (for about 8 bites):

Chocolate coating:

  • â…“ cup of chocolate chips
  • 1 teaspoon of coconut oil

Date Caramel:

  • 5 Medjool dates
  • 3 tablespoons canned whole coconut milk
  • 1 tablespoon of smooth peanut butter
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of water

Instructions:

  1. Melt chocolate chips and coconut oil in microwave at 30 second intervals until smooth.
  2. Pour half of the mixture into a circular mold and freeze for 10 minutes. I used a silicone ice cube tray.
  3. Create the date caramel by combining dates, coconut milk, peanut butter, vanilla extract and water. If your blender is not very powerful, chop the dates first and use more water if necessary. The final consistency should be smooth and not too runny.
  4. Add a spoonful of date caramel in the center of each Rolo. Freeze for 5 minutes before adding the remaining amount of the chocolate mixture.
  5. Freeze again for 20 minutes before eating!

If you’re not a chocolate lover like me, there are plenty of allergy-free candy brands you can support this Halloween! Some of my favorite brands include:

I love that all of these recipes require few cooking utensils and can even be made in a dorm! Enjoy your homemade treats with friends and have a safe and fun Halloween!

A version of this article was published on p. 14 of the October 28, 2021 print edition of The Daily Nexus.

Stephanie Gerson

Stephanie Gerson is a first year art history student at UCSB. She is originally from Palo Alto, California, and is passionate about sustainability, fashion, photography, and vegan cuisine. In her spare time, Stéphanie loves to take bike rides on campus, meet up with friends or spend hours on her latest embroidery!

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