Are you ready to be spooked?
Perfect — because this is the first of many Halloween recipes I’ll be sharing for Health-oween. Put your cauldron to the side, set the eye of newt aside, and get ready for creepy and delicious treats, breakfasts, dinners, and drinks.
*witch crackle*
I’m seriously excited about this series.
First up: monster eyeballs — vegan blueberry macaroons topped with a marshmallow and chocolate center.
After making these I realized a simple swap would make them even healthier: use banana slices for the white of the eyeballs. I kicked myself for not thinking of it sooner — Kevin and I brainstormed ingredients in the grocery store for a long time and somehow banana never came up. There’s always next year!
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- 2 teaspoons freshly ground chia seeds
- 3 tablespoons water
- 1 cup frozen wild blueberries
- 1 tablespoon coconut nectar or honey
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 1/2 cups shredded unsweetened coconut
- 2 marshmallows, sliced with holes punched into the center of each slice (see note)
- 8 dark chocolate-covered banana pieces (see note)
- Combine the chia and water in a small dish and set aside to thicken.
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper or a silicone mat.
- Place blueberries, coconut nectar, and extracts into a small saucepan. Heat over medium and simmer, stirring constantly, until the liquid reduces by about half and is thick but not syrupy. Transfer to a medium bowl.
- Stir in the chia mixture until combined.
- Add the shredded coconut and mix thoroughly so the coconut is fully coated.
- Spoon tablespoon-sized portions into the palm of your hand and roll gently into circles. Press them flat into coin shapes and place on the prepared baking sheet.
- Bake for 15–20 minutes, until the edges are lightly golden.
- Remove from the oven and top each macaroon with a marshmallow slice (or banana slice) and a chocolate piece.
- Return the tray to the oven for 2–3 minutes to melt the marshmallow or warm the banana slightly — watch closely to avoid burning.
- Allow the eyeballs to cool slightly on the sheet, then transfer to a cooling rack to finish cooling.
Many of the ingredients for this recipe were provided by Fair Trade USA in celebration of Fair Trade month. I wasn’t sure how I’d use the dark chocolate-covered bananas, so I’m glad they found a home in this recipe. It was tempting to eat them straight from the package, but they worked perfectly here.
Start by making the chia “egg” and preparing the blueberries.
Cook the blueberries down until they’re reduced and thickened like the photo above.
Stir in the shredded coconut and mix well so all the coconut is coated with the blueberry mixture.
Form the mixture into small purple mounds and place them on the baking sheet.
While the macaroons bake, prepare marshmallow or banana slices no thicker than 1/4 inch. Punch a small hole in the center with the back of a pen, a straw, or a nutcracker so the chocolate piece can sit inside without popping up.
Press a chocolate piece into each marshmallow or banana slice so it sits securely.
When the macaroons come out of the oven, place the prepared eyeball topping on each one and return to the oven briefly to melt and set everything together. Watch carefully to avoid burning — though a slightly charred marshmallow can look suitably spooky.
Let them cool for a few minutes before serving — and if you want to be playful, serve them with a side of candy “flies.”
Do you have a favorite Halloween recipe you’d like to make healthier? I’d love to hear about it!