Healthy Halloween Recipes: Apricot Jack-o’-Lanterns

I think you’ll love these healthy Halloween treats: Apricot Jack-o’-Lanterns. They’re one of my favorite healthy Halloween recipes. Stinking cute, right?

Halloween seems to be about two things for my kidlets: costumes and candy.

The costumes are fun but I worry about all that candy. That’s why I came up with healthy Halloween recipes.

I’ve already taken a batch of these apricot jack-o’lanterns to each of my kids’ schools. The kids ate ’em up! They are stinking cute, after all.

Healthy Halloween Recipes: Apricot Jack-o'-Lanterns - These healthy Halloween snacks are so cute, your kids will gobble them up.

I have advice: The face-drawing on each one can be time-consuming. It took me about 15 minutes to do 20 of them. So what I decided to do is make 1 apricot jack-o’- lantern per child plus a few extras. Then I sent a bowlful of undecorated apricots mixed with a handful or two of chocolate chips to supplement the snack. They each get one decorated apricot and then the little mix of Halloween colors to go with it.

I also like to make these healthy Halloween treats as a snack for my kids at home. Since the store-bought cookie icing I’ve used keeps in its packet (even after opening) for a long time, I can quickly draw faces on a few apricots as an afternoon treat whenever they ask for them.

Healthy Halloween Recipes: Apricot Jack-o'-Lanterns - These healthy Halloween snacks

Looking for more healthy Halloween recipes?

Check out my recipe for salty sweet roasted pumpkin seeds.

Roasted Pumpkin Seeds

Gather up the three ingredients that are needed to make these Jack-O-Lanterns and get started. I know your kids will love them as much as mine do.

Apricot Jack-o'-Lanterns

These healthy Halloween treats are a tiny bit finicky to make. Your first few faces might not be perfect. But you'll get the hang of it quickly and will then be pumping out jack-o'-lanterns faster than your kids can gobble them. Note: The icing called for here gets firm quickly so that you don't have to worry about it rubbing off if you're transferring them in a container to school. But I still pack them in a single nonoverlapping layer.



  1. Put the apricots on a plate or cutting board. Push down on them to make them as flat and round as possible. The softer ones flatten easier than older drier ones.
  2. Use a paring knife to cut a hole into the top edge of an apricot from which the stem will stick out. Using something small and blunt like the end of a baby spoon or the non-pointy end of a chopstick, carefully push a strip of mint into the hole. The idea is to have most of the mint inside of the apricot with just a little bit sticking out. Repeat with remaining apricots and mint strips.
  3. Cut the smallest bit off of the tip of the cookie icing possible. You want the finest stream of chocolate you can get. Draw faces on the apricots using the icing.
  4. Serve immediately or arrange in a single layer in an airtight container and store in the fridge for up to 12 hours.
Disclosure: This post contains Amazon affiliate links meaning that if you click one and buy something, I will earn a small percentage of the sale price. All opinions are my own.

8 Responses to “Healthy Halloween Recipes: Apricot Jack-o’-Lanterns”

  1. elisssabeth — October 30, 2014 @ 9:31 am (#)

    This worked out pretty well…they were cute and the kids loved the look of them. I made them the night before the party and some of the icing on the “moister” of the apricots had run a little bit…like seeping into the cracks of the apricot. Not bad, just an FYI to be aware of….might have been avoided if I refrigerated them, maybe. I don’t know if the preschoolers I made them for will actually EAT them, but *I* thought they tasted very good!
    Another FYI…use MEDITERRANEAN apricots like the ones pictured. The color of the Mediterranean ones is a nicer lighter, brighter orange than the ones from Calif, plus the California ones were a bit too sour for little kids…the Med apricots were nice and sweet. Also, dried peaches don’t work…they are brown and don’t taste very good. :P
    This was fun and even though I made 63 of them, I only used two bags of Mediterranean apricots, maybe 10 mint leaves, and one squeeze bag of black icing!

    • Christine Pittman — November 12, 2014 @ 11:52 am (#)

      Elisssabeth, I’m delighted that you liked the recipe. Thanks for all the extra info. I’m sure it will really help my readers. I bet that refrigeration would have worked. Without covering them. As to whether the kids ate them, this year I sent a bunch to my 6-year-olds class. I made enough for one each (27 kids) plus sent a big bag of undecorated ones. At the last minute I decided to toss the tube of icing in as well. The report back from the teacher was that the kids LOVED decorating them themselves AND gobbled them up. Note that I didn’t use the mint this year, simply because I forgot to buy it. They looked cute without the mint and I probably won’t bother with it in the future. Thanks again! -Christine

    • Christine Pittman — November 1, 2013 @ 8:33 am (#)

      So happy you like the idea, Lynda. I think they’d make an excellent treat for a soccer game.


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