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Witches Hats for A Spooky Halloween

sugar free Halloween recipes

Couldn’t resist a little spooky treat for Halloween. There’s so much sugar around on this day, and not being one that really advocates the stuff, I thought you might like some sugar free Halloween recipes to try instead.

Last month my girls over at the Free From Collective and I put together a fun array of #FreeFromHarvest recipes to ease you into Winter. This month we’re getting all freakishly creative with our #FreeFromHalloween recipes.

What do you think to my party piece? Witches Hats! So easy to make. They’re simply pears dipped in chocolate on a dark chocolate circle. I made the chocolate so I could sweeten it with just a touch of natural honey, but feel free to use dark chocolate if you prefer and melt down in the same way. The kids will love dunking and getting covered in chocolate goo with these ones.

Let’s get creative.

Witches Hats For a Spooky Halloween
Overview
Serves:
6
Difficulty: Easy
Cooking Time: 20 minutes
For the pears
  • 6 pears
  • 160 g cacao butter
  • 55 g raw cacao powder
  • 1 tsp honey or to taste
  • 1 pinch sea salt optional
To Serve
  • 10 g desiccated coconut
Method
  • Fill a saucepan with an inch of boiling water. Add the cacao butter to a heat proof bowl or jug and place into the pan. On a low heat, stir the cacao butter until fully melted. Turn off the heat.
  • Stir the raw cacao powder into the cacao butter until combined. Add the honey to taste and optional tiny pinch of salt. Check it’s to your desired sweetness to adjust accordingly. Remove the chocolate bowl from the pan of water.
  • Spoon 1 tablespoon into the base of 6 – 8 silicone muffin cases or small aluminium muffin tins with removable bases (you just need to make sure it’s one the chocolate won’t leak out of.) Place in the fridge and allow to set for at least 10 minutes. This will become the base of your hat so it needs to be bigger than the base of the pears, about 6 cm in diameter.
  • Once set remove the chocolate circles from the cases ready for the pears.
  • Wash and dry the pears. Cut the bases off the pears so they stand straight. Holding the stalk of one pear, dip into the chocolate until fully coated. Shake off the excess chocolate and place onto one of the chocolate disks. Repeat the process for all the pears.
  • Sprinkle with flaked coconut or your choice of topping. Goji berries or raw cacao nibs would be nice too. Any excess chocolate can be set into moulds and enjoyed later.
  • Sprinkle with flaked coconut or your choice of topping. Goji berries or raw cacao nibs would be nice too. Any excess chocolate can be set into moulds and enjoyed later.
  • Place the pears in the fridge to set. About 15 minutes.
Print Recipe
Overview
Serves:
6
Difficulty: Easy
Cooking Time: 20 minutes
For the pears
  • 6 pears
  • 160 g cacao butter
  • 55 g raw cacao powder
  • 1 tsp honey or to taste
  • 1 pinch sea salt optional
To Serve
  • 10 g desiccated coconut
Method
  • Fill a saucepan with an inch of boiling water. Add the cacao butter to a heat proof bowl or jug and place into the pan. On a low heat, stir the cacao butter until fully melted. Turn off the heat.
  • Stir the raw cacao powder into the cacao butter until combined. Add the honey to taste and optional tiny pinch of salt. Check it’s to your desired sweetness to adjust accordingly. Remove the chocolate bowl from the pan of water.
  • Spoon 1 tablespoon into the base of 6 – 8 silicone muffin cases or small aluminium muffin tins with removable bases (you just need to make sure it’s one the chocolate won’t leak out of.) Place in the fridge and allow to set for at least 10 minutes. This will become the base of your hat so it needs to be bigger than the base of the pears, about 6 cm in diameter.
  • Once set remove the chocolate circles from the cases ready for the pears.
  • Wash and dry the pears. Cut the bases off the pears so they stand straight. Holding the stalk of one pear, dip into the chocolate until fully coated. Shake off the excess chocolate and place onto one of the chocolate disks. Repeat the process for all the pears.
  • Sprinkle with flaked coconut or your choice of topping. Goji berries or raw cacao nibs would be nice too. Any excess chocolate can be set into moulds and enjoyed later.
  • Sprinkle with flaked coconut or your choice of topping. Goji berries or raw cacao nibs would be nice too. Any excess chocolate can be set into moulds and enjoyed later.
  • Place the pears in the fridge to set. About 15 minutes.
Print Recipe

For more #FreeFromHalloween recipes check out these amazing creations from;

Gluten Free Blogger – Pumpkin Spice Spooky Swiss Roll (GF) 
The Intolerant Gourmand – Halloween Cookies (GF, Vegan) 
Charlotte’s Lively Kitchen – Halloween Meringues (DF, GF, NF, SF CF)
The Free From Fairy – Raspberry (‘blood’) Chocolates (GF, Vegan, RSF)
Glutarama – Slimy Wagon Wheels (GF, SF, NF)
The Gluten Free Alchemist – Halloween Pumpkin Mini Rolls (GF, NF) 
Dairy Free Kids – Halloween Barm Brack (DF)
The Adventures of an Allergy Mummy – 3 Freakishly Fantastic Drinks Recipes For Kids (GF, SF, NF)
Free From Farmhouse –  4 Easy Halloween Cupcakes (DF, SF, V) 
Gluten Free Cuppa Tea – My Spooky Halloween Party Rings Recipe (GF, DF, Low 
Eats Amazing – Creepy Crudites Cups (DF, GF, NF, SF, V) 
Peachicks Bakery – Pumpkin Spice Halloween Cookies (GF, DF, V) 

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  • So pretty!! Definitely going to give them a go at the weekend as a toffee apple alternative!

  • Oh my! I love this! What’s not to love? Pears and chocolate are a fab combo.

    • Jo Harding

      Thanks so much Vicki. Had so much fun making these. Hope you enjoy sweetie x