Sugar-Free Homemade Halloween Candy

Kids and friends will love this Homemade Halloween Candy recipe. It is sugar-free with no added coloring. It’s a delicious way to celebrate Halloween.



White Chocolate with “Guts”

1 bag of sugar-free White Chocolate Chips

1 cups raspberries

2 tablespoons sunflower seed butter

1/2 tablespoon coconut oil, softened

1/2 teaspoon vanilla extract

5 drops stevia (optional)

Sugar-free dark chocolate chips (optional)

Dark Chocolate Monster Cups

1 bag sugar-free Semi-Sweet Baking Chips

1/4 cup coconut butter, softened

1/2 cup baby spinach

1/2 teaspoon vanilla extract

1 tablespoon allulose or maple syrup



For The Guts Filling:

  1. Cook down the raspberries in a small saucepot for about 5 minutes over medium heat. Break them with a whisk mashing them up. Then strain the berries through a fine-mesh sieve.
  2. Mix the strained berries with the sunflower seed butter, softened coconut oil, vanilla, and sweetener. Mix until smooth. This will be soft, but should still be set up, like a very thick batter or loose dough. If it’s too liquid, set it in the fridge to harden. Set aside.

For Monster Filling: 

  1. Combine the spinach and the softened coconut butter in a food processor with the vanilla extract and allulose. Blend until the spinach is blended smooth but thick, like a dough consistency. Set aside.

Assemble the Cups:

  1. Put half of the white baking chips in a small microwave-safe bowl. Heat on medium power for 1 minute. Then stir until smooth; if the chips don’t’ completely melt, heat on medium power in 15 minutes intervals until it mixes smoothly.
  2. Scoop 1 teaspoon of melted white chocolate into the mini muffin molds. Make sure to spread it smoothly.
  3. Repeat with the dark chocolate chips.
  4. Place the tray in the fridge on a flat surface, so the chocolate hardens for 10 minutes.
  5. Remove from the fridge and use a tiny spoon, like 1/4 teaspoon, to scoop the filling into the cups. This step is imperative. You need to ensure the filling stays in the middle of the cup; if not, the chocolate won’t seal around it. So, start with 1/4 teaspoon and add a little at a time if it does not spread. You could even roll it into little balls.
  6. Now melt the remaining dark and white chocolate with the instructions above and spoon the chocolate into the mini muffin tins to cover the filling completely, swirling the tops for acute effect.
  7. Now melt the remaining dark and white chocolate, with the same instructions as above, and spoon the chocolate into the mini muffin tins to cover the filling completely, swirling the tops for acute effect.
  8. To make the faces on the white chocolate, but dark chocolate chips, upside down into the tops.
  9. Set the tray in the fridge to harden for 30 minutes before unmolding.

Note: Lily’s produces sugar-free chocolate

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