Low Calorie Halloween Snacks

Table laden with Halloween snacks
Table laden with Halloween snacks

Say no to the traditional calorie-packed snacks whether its “trick or treat” this Halloween. Also remember it’s not always about the calories and fat free ingredients, you also need to keep an eye on the sugar content too. Here are a few healthy treats for you to try out this Halloween season.

Peanut Butter Chocolate Chip Popcorn Balls


  1. Air-popped popcorn – 5 cups
  2. Honey – 3 tbsp.
  3. Peanut butter – 4 tbsp.
  4. Semi-sweet chocolate chips – 3 tbsp.


In a large mixing bowl, combine popcorn and chocolate chips. In a small saucepan, mix honey and peanut butter over a medium high heat until the peanut butter bubbles.

Pour this mixture over the popcorn and chocolate chips and mix well with a wooden spatula.

Dip your hands in an bowl of iced-water and roll popcorn into 2-inch balls.

Place the balls on a sheet of parchment paper and allow them to cool.

Not-so-scary Brownies


  1. Semi-sweet chocolate chips – 1/2 cup
  2. Butter – 1 1/2 tbsp.
  3. Prune puree – 1/4 cup
  4. Instant coffee crystals – 1/4 teaspoon
  5. Vanilla extract – 1 1/2 teaspoon
  6. Dark brown sugar – 1/4 cup
  7. No-calories sweetener – 1/2 cup
  8. Egg – 1 beaten
  9. Cocoa powder – 1/4 cup
  10. baking powder – 1/2 tsp
  11. All-purpose flour – 1/4 cup


Pre-heat the oven to 325 Degree F. Prepare the muffin tray.

Melt the chocolate chips and butter in a medium bowl in the microwave on high for 45 to 60 seconds

Using a whisk, blend the mixture well. Stir in the prune puree, instant coffee, vanilla and brown sugar. Whisk well so the mixture is smooth and silky.

Add the beaten egg, cocoa powder, baking powder, and flour subsequently. Mix well after each addition.

Spoon 2 tbsp. of batter evenly into the muffin tray. Bake for 10-12 minutes.

Cook the pan on the wire rack for 5 to 10 minutes.

Pumpkin Muffins


  1. Spice cake mix – 1 box
  2. Pumpkin Puree – 1 ounce


Preheat the oven to 350 Degree F. Prepare the muffin tray.

In a mixing bowl, add the cake mixture and the pumpkin puree and mix well. Do not add water, oil or eggs.

Divide the batter evenly in the muffin tray. Bake for 13 to 15 minutes.