Happy (almost) Halloween babe! We’re sharing some of our all-time favorite Halloween treats ~ these are all TIU approved, made with clean ingredients and no processed sugars, and scary good! And they’re perfect for a fun night in with your boos 👻 Some healthy treats, wine or kombucha, and Hocus Pocus...who could ask for a better Halloween?!
Hope you have an amazing holiday boo-tiful 🎃 💛
Makes 6 servings
2 cups of your fave vanilla yogurt, plus another 1/4 cup (separated) for purée
2 Tbsp. pumpkin purée
12 pieces unsweetened dried mandarin oranges (or dried apricots or mangoes)
2 Tbsp. chopped pistachios
1 Tbsp. butterscotch chips (or chocolate, white chocolate, or peanut butter chips!)
Sprinkle of cinnamon
1. Line a baking sheet with wax or parchment paper.
2. Spread 2 cups yogurt on the baking sheet until it’s about 1⁄4-inch thick.
3. Combine 1⁄4 cup yogurt with pumpkin purée. Top a spoonful of this mixture at a time onto yogurt on the baking sheet. Use a knife to swirl pumpkin-yogurt mixture into yogurt.
4. Top yogurt with dried oranges, pistachios, butterscotch chips, and a sprinkle of cinnamon.
5. Freeze for about 1 hour or until yogurt is frozen solid. Break into pieces and enjoy!
6 g protein / 1 g fiber/ 2 g fat / 14 g carbs / 95 calories
Makes about 24 bites; serving size is 1
1 cup almond flour
2 scoops peanut butter Tone It Up Protein
3⁄4 tsp. baking powder
1⁄2 tsp. pumpkin spice seasoning
1⁄4 tsp. sea salt
1 cup peanut butter
1 cup pumpkin purée
2 Tbsp. maple syrup
1/3 cup mini chocolate chips
1⁄2 cup finely chopped almonds (for rolling)
1. Pre-heat oven to 350 degrees.
2. In a medium-size mixing bowl, combine almond flour, protein powder, baking powder, pumpkin spice seasoning, and sea salt. Mix well to combine.
3. In a separate medium-size bowl, combine peanut butter, pumpkin purée, and maple syrup. Mix well to combine. Slowly mix in almond flour mixture until all ingredients are combined. Fold in chocolate chips.
4. Put mixture in fridge for about 10 minutes to chill. Meanwhile, finely chop the almonds in a food processor.
5. Line a baking sheet with parchment paper.
6. Remove cookie mixture from fridge. Roll cookies into 1 Tbsp. size bites and then roll the bites in the chopped almonds. Place on cookie sheet.
7. Bake at 350 degrees for 8-10 minutes. Enjoy!
6 g protein / 2 g fiber / 9 g fat / 7 g carbs / 127 calories
Makes about 12 servings
1 1⁄2 cups unsweetened shredded coconut
1⁄2 cup macadamia nuts or cashews
10 pitted dates
Zest of 1 lemon
1 scoop vanilla Tone It Up Protein
1⁄2 tsp. vanilla
1 cup frozen blueberries
Pinch of sea salt
White chocolate chips for topping (optional)
1. Line a small freezer-safe square dish with parchment paper (we used a 4×6 glass dish). Set aside.
2. Put all ingredients (except for white chocolate chips) in a food processor and blend well.
3. Spread the blueberry mixture into the prepared dish and press with a spoon until you have an even layer.
4. Sprinkle with white chocolate chips and freeze for about 1 hour or until solid. Cut into bars & enjoy!
4 g protein / 4 g fiber / 9 g fat / 22 g carbs / 178 calories
Makes 1 serving
12 oz. of hot water
1 scoop Tone It Up Marine Collagen
2 apple cinnamon tea bags
1 tsp. pure maple syrup
1 tsp. apple cider vinegar
1 cinnamon stick
1 round slice of honey crisp apple
1. Add 1 scoop of Tone It Up marine collagen to a large (12 oz.) mug and pour in hot water. Stir to combine.
2. Add tea bags, maple syrup, apple cider vinegar, cinnamon stick, & apple slice.
3. Give it a little stir and let brew for 3-4 minutes. Enjoy!
8 g protein / 6 g fiber / 0 g fat / 15 g carbs / 83 calories