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.
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.
Looking for more healthy Halloween recipes?
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.
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.
- 12 dried apricots
- 2 large mint leaves, each sliced into 6 long strips
- chocolate cookie icing
- 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.
- 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.
- 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.
- Serve immediately or arrange in a single layer in an airtight container and store in the fridge for up to 12 hours.
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