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Healthier Halloween Treats

Chocolate dipped fruit is a great way to enjoy halloween in a healthier way. They’re so easy to make and a great way to get the kids involved!

Chocolate dipped apples

Makes 12 - various toppings

Prep time: 5 minutes, Cooling time: 25 minutes

Ingredients:

  • 12 Apples
  • 1kg Plain chocolate, chopped
  • 12 Wooden lolly sticks
  • 75g Chopped roasted peanuts
  • 75g Smarties
  • 100g Orange sprinkles

Method:

  1. Insert the wooden sticks into the cores of the apples at the base of the apple.
  2. Melt the chocolate gently in the microwave, stirring frequently until melted.
  3. Dip apples into the melted chocolate, turning to coat completely.
  4. Dip or roll in the Smarties, nuts, or sprinkles then place on a sheet of greaseproof paper.
  5. Repeat with each apple.
  6. Allow apples to set at room temperature until the chocolate is firm, about 25 minutes, before serving.

Boo-nanas

Makes 8

Prep time: 10 minutes, Freeze time: 5 hours

Ingredients:

  • 200g bar white chocolate, broken into chunks
  • 4 large, ripe Heritage bananas
  • Hand full of chocolate chips for eyes

Method:

  1. In a small bowl, gently melt the chocolate either in the microwave.
  2. Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Line a large baking tray with greaseproof paper, and make sure there’s room for the tray in the freezer.
  3. Using a pastry brush, coat a banana half in chocolate, then set it on the prepared sheet.
  4. Now add 2 chocolate chips for eyes and 1 for a mouth.
  5. Freeze the lollies for at least 5 hours.

Chocolate dipped tangerine pumpkins

Makes 10

Prep time: 10 minutes, Cooling time: 25 minutes

Ingredients:

  • 10 tangerines, peeled
  • 250g Milk or Dark chocolate, chopped
  • Mint leaves or celery to decorate

Method:

  1. Like with the chocolate dipped apples, melt the chocolate gently in the microwave, stirring frequently until melted.
  2. Lower a tangerine into the melted chocolate, coating it completely. Using a spoon, scoop it out of the chocolate and place on to a sheet of greaseproof paper, with the base side facing down so it doesn’t roll around.
  3. Place 1 or 2 mint leaves on the top, coming out of the middle of the segments to look like the stalk of the pumpkin.
  4. Alternatively, you could use small bits of thinly chopped celery. Repeat with each tangerine.
  5. Allow them to set at room temperature until the chocolate is firm, about 25 minutes, before serving.

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