Sharpen Your Fangs and Read About Our Top 3 Teeth Friendly Treats

When we think of Halloween we think of trick or treating, movie binging and the copious amounts of sweets and chocolates we can devour to celebrate the occasion. So, not only is it a spooky season it is a scary reality that these treats can harm your teeth. So, the Safe Dental Team have found some fun and tasty alternatives to harmful sugary sweets and chocolates!

8 Silly Apple Bites

Silly apple bites, alternative to sugary halloween snacks, safe dental morley leeds recommendation

Author: Fork & Beans  

Prep Time: 15 mins  

Total Time: 15 mins 

Produces : 8 Silly Apple Bites

Ingredients

  • 2 green apples, each quartered
  • sunflower butter
  • 32 sunflower seeds
  • 2–3 strawberries, sliced
  • 1–2 homemade googly eyes per apple bite

Instructions

  1. Cut the middles out of each quarter of the apple to create a mouth. Don’t worry about perfection, you are filling this gap with sunflower butter anyway so if you cut too deep, you can always just cover it up and no one will know.
  2. Coat the inside of the cut gap with a filling of sunflower butter.
  3. Place 4 sunflower seeds on the top of the “mouth” for the teeth.
  4. Place 1 sliced strawberry inside the mouth for the tongue.
  5. “Glue” each eye above the mouth with a dab of sunflower butter to stick.
  6. Serve with a smile.

Peanut Butter Chocolate Fat Bombs

chocolate peanut butter fat bombs- alternative to sugary sweets halloween at Safe Dental Morley

Author: lowcarbmaven.com

Prep Time: 15 mins  

Total Time: 15 mins 

Produces : 32 servings

Ingredients

Chocolate Layers

Peanut Butter Layer

Instructions

  1. Spray an 8×8 inch pan with baking spray and line with parchment. It does not need to cover all 4 sides, just the bottom and up two opposite sides. The baking spray helps it stick to the pan.
  2. Finely chop the chocolate and begin melting it in a double boiler for best results.
  3. Put the 6 ounces of butter in a medium bowl and sift the powdered sweetener over. Mix with a hand mixer until the sweetener begins to dissolve.
  4. Check the chocolate. Add the melted chocolate, vanilla, and stevia glycerite to the butter and beat until fluffy and almost mousse-like. This will take several minutes. 
  5. Spread 1/2 of the mixture into the prepared 8×8 pan and place into the freezer. NOTE: If the chocolate was too hot and melts the butter, just put the mixture into the refrigerator for a few minutes until it cools-off and it will whip.
  6. Blend the ingredients for the peanut butter layer with a hand mixer until nice and light. Spread all of the peanut butter on top of the chocolate layer and place into the freezer for 5-10 minutes or until slightly firm to the touch.
  7. Spread the chocolate mixture on top of the peanut butter layer and refrigerate over-night. 
  8. Run a sharp knife along the sided of the pan that were not lined with the parchment and lift the whole thing out of the pan by puling up on the parchment. Cut into 32 pieces with a sharp knife and store in an air tight container in the refrigerator. Keeps up to 10 days in the refrigerator.

Notes

*** Use your favorite nut or seed butter

Chocolate Halloween Cookies

sugar free halloween cookies, sweet alternative halloween at safe dental morley leeds

Author: Katrin Nürnberger

Prep time: 15 mins

Cook time: 6 mins

Chill time: 15 mins

Total time: 21 mins

Produces: 20 servings

 

Ingredients

  • 40 g / 1/3 cup coconut flour
  • 80 g / 2/3 cup plus 2 tbsp almond flour ground almonds work as well
  • 60 g / 1/3 cup powdered sweetener (So Nourished)
  • 120 g butter softened, unsalted
  • 2 tbsp cacao powder unsweetened
  • 1/4 tsp baking powder
  • 1/4 tsp xanthan gum optional

For the glaze

  • 50g unsweetened chocolate
  • 2 tbsp powdered sweetener (So Nourished)

Instructions

  • Preheat your oven to 180 Celsius / 350 Fahrenheit

Cookies

  • Mix all the dry ingredients in a food processor or with a blender, then add the butter and combine until you have a smooth dough.
  • Divide into 2 balls and roll out between two sheets of non-stick baking paper.
  • Place in the freezer for 15 minutes. This is an essential step!!
  • Cut into shapes with a cookie cutter of your choice. If the dough has been in the freezer for too long, it might break easily. In this case, just wait a few minutes to continue. Place the cut-outs on a baking sheet lined with parchment paper.
  • Form the leftovers of the dough into a ball, roll out again and repeat the freezer step.
  • Bake your first batch for 6-7 minutes until the edges are just beginning to brown.
  • Let cool completely before glazing. These cookies are VERY FRAGILE when straight out of the oven. They firm up as they cool down. 

Chocolate Drizzle

  • Slowly melt chocolate in a water bath (see post) or in a pot over a low heat. You can also do it in a microwave in 30 second bursts. Add powdered sweetener and stir until combined. 
  • Fill into a ziplock bag, pierce a hole and drizzle over the cooled cookies.

Notes

Options for the chocolate drizzle:

 

You can use unsweetened chocolate such as Montezuma’s in the UK (also available at Sainsbury’s) or alternatively a chocolate with 90% cocoa solids such as Lindt, which is very low in sugar. 

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