We all know the saying: “Trick-or-treat, smell my feet, give me something good to eat…and that will make my pants fit tomorrow!”

OK, so we added that last part. But seriously, we did not work our derrieres off all summer long only to fall into that Halloween slippery, sugary slope of mini candies. But before you know it, you’ve consumed an entire giant pumpkin tub of candy and your sexy nurse costume is feeling 12 sizes too small.

With so much sweets around, it’s really easy to fall out of our fitness routine and end up in sweatpants eating any and all candy in your eye line.

Well lucky for you, we’ve got a healthy take on a Halloween favorite from Diane Sanfilippo, author of The 21- Day Sugar Detox! It’s sugar-free, gluten-free, dairy-free, but definitely not delicious-free!

Happy Trick-or-treating!

Almond Butter Cups from The 21-Day Sugar Detox by Diane Sanfilippo

Yields 6 servings (12 pieces)

Ingredients: 

For the shells

1/4 cup coconut oil

Melted 1/4 cup coconut butter, softened

1/2 cup unsweetened cocoa powder

1/2 teaspoon pure vanilla extract

Pinch of sea salt

Pinch of ground cinnamon

For the filling

3 tablespoons almond butter (or other nut butter)

1 tablespoon coconut oil

Pinch of sea salt

Directions:

1. Line 12 cups of a mini-muffin tin with mini parchment paper liners.

2.  Make the shells: In a medium-sized mixing bowl, whisk together all the ingredients for the shells. Spoon a 1/8-inch layer (approximately 1 teaspoon) of the shell mixture into the bottom of each of the prepared cups. Place the tin in the refrigerator or freezer to set.

3. While the first layer of the shells is setting up, make the filling: Combine all the ingredients for the filling in a small mixing bowl. Place the filling mixture into a 1-quart plastic bag or a pastry bag. Snip off a tiny corner of the bag with scissors.

4. Remove the shells from the refrigerator or freezer, and begin to pipe a small amount (about 1/2 teaspoon) of the filling into the center of each one, leaving some of the edge visible.

5. Once all the shells have been filled, cover the filling with an even layer of the remaining shell mixture.

6. Place the muffin tin back in the refrigerator or freezer to set, and serve cold or at room temperature.

xx, The FabFitFun team.