Candy Consumption with a Clean Conscience

   Halloween is a time of fun and sweet indulgences.  And doesn't everyone want to partake in the festivities?  I know I do.  Unfortunately not everyone can consume the now traditional Holiday sweets without consequence.  Well, that's just not fair!  That's why I am sharing some easy and common tricked out treats that anyone can make for our favorite Witches and Ghouls with common  dietary restrictions.  Not only are these candies nutritionally friendly, but they taste darn good too!

   Enjoy!

Gum Drops (Diabetic Friendly)                                       

5 Tbl Unflavored Gelatin

1/4 C Juice (flavor of your choice)

1/4 C Water

1 tsp Vanilla Extract

1- Line an 8-by-8-inch baking pan with parchment paper (long enough to hang over the edges)

2- Combine the Gelatin, and Water in a saucepan.

3- Whisk over medium heat until the Gelatin dissolves.
4-Stir in the cold Juice and Vanilla Extract.
5-Pour the mixture into the pan. Let set overnight until firm.

6-Use mini cookie cutters or a hot knife to cut the gumdrops into squares or other shapes.

(Non- Diabetic Option - Roll in Sugar)

Candy Corn (Dairy Free)                                                            

1 C Sugar

2/3 C Corn Syrup              

5 Tbl Vegan Margarine      

1 tsp Vanilla Extract           

2 1/2 C Powdered Sugar   

1/3 C Powdered Soy Milk 

1 Pinch Sea Salt                 

Red & Yellow Food Color 

1- In a large saucepan, bring the Sugar, Corn Syrup, Margarine, & Vanilla to a boil.
2- Reduce the heat to medium & boil the mixture for 5 minutes, stirring occasionally. Then remove from heat.
3- Add the powdered sugar, powdered soy milk, & salt to the pot & stir.
4- Let the mixture stand until slightly warm to touch, about 20 minutes.
5- Divide the dough into 3 equal pieces.
6- Add several drops of yellow food coloring to one piece of dough & knead food coloring into the dough until smooth and color is even.
7- Repeat using red & yellow food coloring (for orange) with the second piece & leave the last piece white, but knead it until smooth.
8- Roll each piece into ropes of equal length (don't roll too thin or the dough will break) and push the three ropes together to form a long rectangle.

9- Using sharp knife, cut the ropes into triangles.

Candy Bar (Gluten Free)                                                               
For the Nutty Base:

4 1/2 C Raw Cashews, finely ground

6 Tbl Agave Nectar

1 tsp Cold Water

1/4 tsp Sea Salt

For the Coconut Filling:
2c  Shredded Coconut (no sugar added)
1/2c Agave Nectar or Honey
For the Chocolate Topping:
1 1/4 C Cocoa Powder
1 1/4 C Maple Syrup
1/3 C Coconut Oil (or Cold-Pressed Oil)
1/4 C Cold Water
1/8 tsp Salt
1. Line an 8" x 8" pan with parchment paper.
2- In a bowl, combine Cashews, Agave, Cold Water and Salt, stirring until the mixture is very thick and holds together.
3-Press the mixture into the prepared pan and place the pan in the freezer for at least 1 hour.

4- In a small bowl, combine the Coconut and Agave. Spread over the cashew mixture and return the pan to the freezer for 1 hour more.

5- In a small bowl, mix the Cocoa Powder, Syrup, Oil, Water and Salt until smooth.

6- Line cookie sheet with parchment paper. Remove the pan from the freezer, and, using a sharp knife, cut the mixture into bars.
7- Dip each of the bars into the chocolate mixture, then place on the cookie sheet.
8- Pour any excess Chocolate Sauce over the bars, then return to the freezer for 1-2 hours more or until set.