Eat This, Not That: Halloween Treats

Two drink cups designed with jack-o-lantern faces. Two fake black spiders are propped against them.

Ghosts aren't the only spooky thing about Halloween. It can be scary to find out how much sugar is lurking in some of our favorite sweet treats. To avoid a bunch of added sugars, consider these healthier alternatives to the traditional candy options this season.

Chocolate-Covered Dates

These delicious bites leave you with the same satisfaction in flavors of gooey caramel and creamy peanut butter. Recipe adapted from Eating Well.


  • 10 dates, pitted
  • ¼ cup natural peanut butter
  • 2 tablespoons peanuts
  • ⅓ cup of sugar-free chocolate
  • ¼ teaspoon salt (optional)


  1. Slice your dates in half. The pit should already be removed.
  2. Fill the dates with a small spoonful of natural peanut butter and three to four peanuts for crunch.
  3. Melt your chocolate on the stove in double boiler or in the microwave. If using the microwave use 30 second intervals mixing in between.
  4. Slightly close the stuffed dates then drizzle chocolate all over.
  5. Finish with a sprinkle of salt if desired.
  6. Put them in the freezer for 10 to 15 minutes so the peanut butter can set. Then store them in the fridge.

Protein Jello Bites

Jello comes in several flavors making this a good alternative to fruit-flavored candies. For a twist, try using Halloween-themed molds that make this treat more fun to eat. Recipe inspired by Shelly Vicari.


  • ½ cup Very Hot Water
  • ¼ cup Cold Water
  • 1 small (3-ounce) package Sugar Free Jello Gelatin, powder (any flavor)
  • 1 cup non-fat Greek Yogurt (any flavor)
  • ¼ cup Protein Powder (any flavor)
  • Disposable cups or silicon mold


  1. Heat the ½ cup of water in the microwave. Pour hot water over sugar free Jello gelatin powder and stir until dissolved.
  2. Pour in cold water. Set aside.
  3. Mix yogurt and protein powder together until well combined.
  4. Pour into gelatin mixture. Stir until both are combined.
  5. Pour into cups or molds (about ¾ full) and refrigerate for a few hours.