This is so typical of me.
Yet, I have no Halloween candy treats to present to you.
I know, I’m such a slacker.
Buttttttttttttt (that’s a big butt)…somewhere I’m chuckling like a little girl inside.
But, I do have something sweet on deck for ya.
I pulled through.
Oh, and it’s healthy.
I mean, sweet potatoes are veggies.
So it just hasssssss to be healthy.
You definitely won’t feel guilty about the 123763764 Reese’s P.B. cups you are going to have tonight.
I made some homemade coconut butter just for this treat.
You know this is serious business.
I never like to jip the Trick Or Treater’s.
You know what I’m saying?
I was that kid who got all dressed up on Halloween and walked up and down the block with one of my parents to fill my jack o’ lantern basket w/ loads of candy.
I was also extremely disappointed when I received what I like to call “dollar store candy.”
You know, the fake tootsie rolls that are 3 months expired.
C’mon people, at least give me some Wal-Mart stuff.
So, you can bet that I’ve got a good stash filled w/ mini snickers, twix, reese’s, and those occasional MNM’s.
I’m also definitely that person who sits on their front porch in their p.j.’s eating the candy out of the bowl, leaving only half the bowl for the actual trick or treaters.
Mhhhhm…I just healthified your Halloween.
- 1 recipe homemade or store bought coconut butter
- 1.5 T. slightly melted coconut butter from the batch above
- .5 T. melted coconut oil
- 2 T. pure maple syrup
- .5 t. pure vanilla extract
- 15 oz. can organic sweet potato puree, or 15 oz. of mashed, roasted sweet potato, from 1 medium sweet potato
- 1.5 t. pumpkin pie spice
- Go ahead and prepare the coconut butter according to the recipe, unless you are using store bought.
- In a large food processor, process the 1.5 T. coconut butter along with the remaining ingredients until smooth.
- Serve topped w/ a bit of shredded coconut or spread on anything you want for a healthy snack.