5 Popular Sugar-Free Halloween Candy Recipes

Do you have diabetes, or is your child a type 1 diabetic? If so, you'll appreciate these sugar-free candy recipes, perfect for a healthy Halloween treat. By using our zero-calorie, zero-glycemic  Powdered BochaSweet Sugar Replacement you can enjoy the sweetness without compromising your health. It's known that high-glycemic sweeteners, common in most candies, aren't healthy and contribute to various health issues. Unfortunately, the sugary treats typically distributed during Halloween can pose serious, even life-threatening risks to children with type 1 diabetes. So, what's a parent to do? Do you deny your child the fun of trick-or-treating? Certainly, giving candy — effectively a harmful substance — to a child with type 1 diabetes, or anyone with the condition, isn't a solution. In fact, the consumption of sugar, with its myriad health and dental downsides, should be avoided by everyone. This Halloween, choose a healthier approach with our low-carb, sugar-free holiday candy recipes. Whether you're tempted by chocolate coconut almond clusters, peanut butter cups, chocolate-covered nuts, and raisins, or gummy bears, our sugar-free candy recipes are the ideal way to satisfy those Halloween cravings.

Chocolate Coconut Almond Clusters

First up we have our Chocolate-Coconut Almond Clusters which are notorious for being known as "Almond Joy". This delicious sugar-free recipe with only 1.8g net carbs per candy receives a rich flavor from shredded coconut, coconut cream, melted chocolate, and our sugar replacement. These are made simply by using a silicone mold to create the shape of the candy.

• Prep Time: 15 minutes
• Freeze Time: 30 minutes
• Total Time: 45 minutes
• Yield: 20 candies

Ingredients:

Sugar-Free Simple Syrup

• 1 cup Powdered BochaSweet
• 1/4 cup water

Coconut Mixture

• 1/2 cup shredded coconut
• 1 teaspoon chicory root inulin
• 1/4 cup simple syrup
• 2 tablespoons coconut milk
• Almonds (for topping)

Chocolate Base

• 2 oz unsweetened chocolate
• 3 oz melted cacao butter
• 1/2 cup Powdered BochaSweet
• 1/8 cup cocoa powder
• 1/4 cup milk protein powder
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the simple syrup: Add Powdered BochaSweet and water to a pot. Stir on medium-low heat until the powdered sugar is completely dissolved in the water.
2. Prepare the coconut mixture: Mix shredded coconut, chicory root inulin, simple syrup, and coconut milk in a food processor. Fill up the silicone molds with the coconut mixture. Dip almonds into simple syrup and place on top of the coconut mixture. Freeze until the coconut mixture is solid.
3. Prepare the chocolate base: Add the unsweetened chocolate, melted cacao butter, Powdered BochaSweet, cocoa powder, milk protein powder, and vanilla extract to a double boiler. Heat on medium heat until well mixed and no lumps remain. Fill the silicone molds with the first melted chocolate layer and place in the fridge or freezer. When it is ready cover the other side with melted chocolate. Place onto a wire rack and freeze for 15-20 minutes.

NUTRITIONAL INFORMATION (PER SERVING):

Peanut Butter Cups

These sugar-free peanut butter cups taste just like store-bought candy without any of the additives and high glycemic ingredients. A creamy milk chocolate base surrounds a creamy sweet peanut butter filling.

• Prep Time: 15 minutes
• Freeze Time: 30 minutes
• Total Time: 45 minutes
• Yield: 15 candies

Ingredients:

Peanut Butter Filling

• 1/3 cup melted peanut butter
• 3 tablespoons sugar-free simple syrup
• 2 teaspoons almond or peanut flour

Chocolate Base

• 2 oz unsweetened chocolate
• 3 oz melted cacao butter
• 1/2 cup Powdered BochaSweet
• 1/8 cup cocoa powder
• 1/4 cup milk protein powder
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the chocolate base: Add the unsweetened chocolate, melted cacao butter, Powdered BochaSweet, cocoa powder, milk protein powder, and vanilla extract to a double boiler. Heat on medium heat until well mixed and no lumps remain. Fill the silicone molds 1/2 way up and make sure to use a spoon to cover the edges. Freeze for 10 minutes.
2. Prepare the peanut butter filling: Add the melted peanut butter, simple syrup, and almond flour into a bowl. Fill the center with the peanut butter filling and freeze again.
3. Cover the top layer of the peanut butter cup molds with the remaining chocolate. Freeze until the candy is firm.

NUTRITIONAL INFORMATION (PER SERVING):

Chocolate Crunch Bars

This crunchy chocolate candy recipe is both fun and enjoyable to eat with real rice crispy cereal coated with milk chocolate in the middle of the bars. This recipe uses the same chocolate base recipe for our Chocolate Coconut Almond Clusters and Peanut Butter Cups. Each serving is just 1.6 grams of net carbs.

• Prep Time: 15 minutes
• Freeze Time: 15 minutes
• Total Time: 30 minutes
• Yield: 20 candies

Ingredients:

Crispy Rice or Protein Crisps

• 1/2 cup crispy rice

Chocolate Base

• 2 oz unsweetened chocolate
• 3 oz melted cacao butter
• 1/2 cup Powdered BochaSweet
• 1/8 cup cocoa powder
• 1/4 cup milk protein powder
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the chocolate base: Add the unsweetened chocolate, melted cacao butter, Powdered BochaSweet, cocoa powder, milk protein powder, and vanilla extract to a double boiler. Heat on medium heat until well mixed and no lumps remain.
2. Spread a little crispy rice into the silicone molds. Pour the chocolate over and mix it well. Freeze to set for 10-15 minutes.

NUTRITIONAL INFORMATION (PER SERVING):

Chocolate Covered Nuts and Raisins

This popular candy is known by the store-bought name "Goobers" and "Raisinets". Our sugar-free version is made using peanuts, almonds, and raisins with a milk chocolate-covered coating. This recipe is simple to make and mixes your desired amount of nuts and raisins into melted chocolate. Transfer to a parchment paper lined baking sheet and freeze to set. Enjoy a delicious, low carb and sugar-free snack.

• Prep Time: 10 minutes
• Freeze Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2-3 cups

Ingredients:

Peanuts, Almonds, and Raisins

• 1/2-1 cup peanuts
• 1/2-1 cup almonds
• 1/2-1 cup raisins

Chocolate Base

• 2 oz unsweetened chocolate
• 3 oz melted cacao butter
• 1/2 cup Powdered BochaSweet
• 1/8 cup cocoa powder
• 1/4 cup milk protein powder
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the chocolate base: Add the unsweetened chocolate, melted cacao butter, Powdered BochaSweet, cocoa powder, milk protein powder, and vanilla extract to a double boiler. Heat on medium heat until well mixed and no lumps remain.
2. Mix the nuts and raisins into the melted chocolate base. Using two forks spread onto a parchment paper-lined baking sheet. Freeze to set.

Gummy Bears

Whether you crave berry, orange, or lemon gummy bears we have the recipe for you. This recipe quickly makes your favorite gummy bears within minutes. All that is required is a few ingredients: beef gelatin, preferred flavoring, Powdered BochaSweet, and water.

• Prep Time: 5 minutes
• Fridge Time: 30 minutes
• Total Time: 35 minutes
• Yield: 159 gummy bears

Ingredients:

Orange Flavor

• 1-2 tablespoons carrot juice (for color)
• 1/2 teaspoon orange extract
• 1 cup water
• 1/2 cup Powdered BochaSweet
• 1/4 cup beef gelatin

Berry Flavor

• 1/4 teaspoon beet powder (for color)
• 1/2 teaspoon of berry flavor
• 1 cup water
• 1/2 cup Powdered BochaSweet
• 1/4 cup gelatin

Lemon Flavor

• 1/2 teaspoon lemon juice powder
• 1 cup water
• 1/2 cup Powdered BochaSweet
• 1/4 cup gelatin

Instructions:

1. Whisk the dry ingredients into a bowl.
2. Add the flavorings of your choice and water into a pot. Pour in the mixed dry ingredients. Heat until dry ingredients are completely dissolved.
3. Using a gummy bear dropper, fill up the gummy bear molds. Refrigerate for 30 minutes.

NUTRITIONAL INFORMATION (PER 40 ORANGE GUMMY BEARS):

• Calories: 45
• Carbs: 20g
• Net Carbs: 5g

• Protein: 8g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 35mg
• Potassium: 60mg
• Fiber: 3g
• Sugar: 2g