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Halloween is a couple of days away and I already dread all the junky candy and treats that all the kids across the country will put in their bodies next week, and the many weeks after that as they work through the candy they collected. As a parent, I always had a one week cutoff — after Halloween was over my kids could keep their candy for one week, eating a few pieces each day. Of course I was very unpopular at my house and my children tried to hide as much of their candy or eat as much of their candy as they could before the week was up.

Always being sensitive to sugar, I physically felt ill just thinking about my kids eating all that candy. When I eat too much sugar my brain fogs, my skin crawls, and I feel overly tired. I’m not sure if my kids have the same physical reaction…what I do know is that they would be mostly unmanageable for the week following Halloween — moody and irritable, less focused and basically difficult.

Halloween is a long standing tradition, trick or treating and stuffing your bag and your mouth with as much candy as possible. I just feel deep down that it doesn’t have to be to such an extreme and there are definitely better choices to be made. When my son suggested making fudge with avocado and coconut oil we came up with this recipe. I felt a small victory for moving in the right direction.

Instead of high-fructose corn syrup and red dye 5, this treat is made with ripe avocados, organic pumpkin puree, dark chocolate chips, coconut oil, cocoa powder, ground almonds, walnuts, farm-fresh eggs, and spices that are loaded with anti-oxidants and real flavor.

And the best part about it…we made this treat together. We talked about the benefits of all the healthy ingredients, we laughed about how crazy this concoction is, we licked the spoon and the bowl clean, and invested one more memory into building a better relationship.

Print Recipe
A Real Treat for Halloween - Ghoulishly Good Chocolate Pumpkin Fudge Brownies
  1. Preheat the oven to 350 deg.
  2. Bring water in a double boiler to a boil.
  3. Add the chocolate chips, avocados, and coconut oil, stirring constantly until melted, smooth, and combined. Set aside and allow to cool.
  4. Mix together all dry ingredients in a large bowl.
  5. In a small bowl, beat eggs with vanilla and then whisk in pumpkin puree.
  6. Fold chocolate mixture into dry ingredients.
  7. Add egg mixture to the chocolate batter.
  8. Line an 8" x 8" or 9" x 9" baking pan with parchment paper and spray with cooking oil.
  9. Pour batter into the pan, smoothing it out evenly covering the bottom of the pan.
  10. Sprinkle chopped walnuts on top.
  11. Bake for 30 minutes. Cool completely. Refrigerate for 1-2 hours to set.
  12. Cut in squares.

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