Can you blame kids for wanting to avoid their parents on Halloween? They trek for miles in elaborate costumes seeking the ultimate sugar buzz only to head back home to a scrutinizing mom or dad who takes away most of their yummies. But they need a sugar buzz to have the energy to throw toilet paper and rotten eggs at houses when late night kicks in! At least that’s how we Halloweened back in my day, all decked out in our 1980s kamikaze bandanas and white Reebok aerobic kicks.

Okay, enough of my failing comedic attempts. The truth is that most Halloween candy is full of the not-so-healthy stuff, like high-fructose corn syrup, partially hydrogenated fats and a bunch of dyes and colors that nature would have a difficult time recognizing. Sure, it’s only one night of the year and it’s a special fun night for your kids, but does that mean that we, as a society, have to purchase enormous amounts of low quality candy from low quality manufacturers? No!

In fact, we don’t have to buy candy at all. We can make a variety of super yummy, good-for-you treats right in our own kitchens, and I’m talking super yummy—not nuts and berries and raisins. (For the record, if you don’t want kids trick-or-treating at your house ever again, give them raisins. It’s insulting to a child, especially one who’s craving a mini Snickers!) Follow the recipe at right for a treat that will please your candy-craving kids and that you can feel good about giving them this October.

Fudgy Peanut Butter Bites
(makes 9-12 brownie size pieces)

These treats are health conscious, taste great, are eco-friendly to boot, and are a lot cooler than raisins—to kids and adults alike. And all you need to make them is a food processor and a few simple, preferably organic, ingredients; oats help provide a stickiness, and the dates and peanut butter provide dense body and fullness.

If you want to package them to hand out as party favors or to give to your own costumed visitors, you can buy (or borrow) a heat sealer and small plastic bags and design your own labels on the computer. Because there are no preservatives, storing the bites in the refrigerator or freezer will keep them fresher for a longer amount of time. I suggest doubling the recipe for this time of year, or making a few separate batches. This will depend on the power of your food processor.

Ingredients:
2 cups organic rolled oats
1 1/2 cups organic dairy-free chocolate chips
1 cup organic pitted dates
1/2 cup organic smooth peanut butter
1/4 cup soy, rice or almond milk
2 tbs canola or safflower oil
1/8 teaspoon salt

Instructions:
Process the rolled oats, using a good food processor, into a course grind (approximately 90 seconds). Then, add the chocolate chips and process (approximately 90 seconds). You should have a slightly clumpy looking dry mix, almost like coarse flour. Next, add the pitted dates and process (again about 90 seconds). At this point, you won’t know what you are looking at, but trust me, the next step brings it all together. Add the peanut butter, milk (whichever you choose), canola or safflower oil and salt. Process this mixture and work with it until it becomes a thick, smooth paste.

Okay, the work is done! Bake the “paste” in a 9” x 9” baking pan (or whatever you choose to bake them in) at 350 degrees for 10 to 12 minutes. Let them cool and then cut into whatever shapes and sizes you desire!

Joel Schantz is the founder and creator of Crispy Cat Candy Bars, an Asheville-based company. He has two daughters with his wife, Julie, and is addicted to vegan sweets and rock n’ roll. He can be reached at joel@crispycatcandybars.com, or visit Crispy Cat on the Web at www.crispycatcandybars.com.

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