Spooky & Delicious: Recipes from Little Chewz Celebrates Halloween
- Little Chewz
- 2 days ago
- 3 min read
Updated: 8 hours ago
Halloween is one of my favorite times of year. Pumpkins glow, costumes come alive, and kitchens fill with the scent of fall spices and festive treats. When I wrote Little Chewz Celebrates Halloween, I wanted to bring that cozy magic to life not just through story, but through food.
Food has always been the heart of my work at Little Chewz. Recipes connect us, build memories, and give kids and families a fun way to explore creativity. In my Halloween book, you’ll find a mix of healthy Halloween recipes and fun party treats, each chosen with love and a story behind it.
Family Traditions with a Spooky Twist
Brain Cupcakes (1930 Recipe with a Modern Twist): This recipe is close to my heart. The base comes from a treasured family recipe from the 1930s, passed down through generations. I gave it a modern spin to make it both delicious and delightfully spooky. These cupcakes are a crowd favorite, and they remind me that food is a way to carry our stories forward.
Eyeball Cake Pops: These were one of the very first recipes I ever tried for my kids’ Halloween party. I’ll be honest, cake pops take patience and skill! But the end result was worth it: fun, slightly creepy, and an instant hit with the kids.
Caramel Apples (Two Ways): No Halloween would be complete without caramel apples. In the book, I share both a tried-and-true classic caramel sauce and a lighter, dairy-free coconut milk caramel version. This way families can pick whichever fits their taste and lifestyle.
Healthy Halloween Snack Ideas
For balance, I also wanted to include recipes that nourish the body while still keeping the spooky fun alive.
Chia Cauldron Pudding Cups: Layers of bright orange mango chia pudding and deep purple blueberry purée create a magical “cauldron” look. Kids love the colors, and parents love the brain-boosting omega-3s and fiber. Here’s an easy recipe you can try at home:
Chia Cauldron Pudding Recipe
Ingredients:
1 cup coconut milk (or almond milk)
3 tbsp chia seeds
1 tbsp honey or maple syrup
½ cup mango purée (fresh or frozen, blended)
½ cup blueberry purée
Instructions:
In a jar, whisk coconut milk, chia seeds, and sweetener. Chill for at least 2 hours (or overnight).
Divide into cups: first a layer of mango chia, then a layer of blueberry purée.
Top with coconut flakes, berries, or a sprinkle of “magic dust” (hemp hearts!).
Cinnamon Sugar Sweet Potatoes
Roasted until golden, these taste like a healthier version of churros. Kids don’t even realize they’re eating vegetables!
Brain-Boosting Bark
Dark chocolate topped with sunflower seeds, dried blueberries, and hemp hearts. It’s simple, festive, and fuels the brain, a perfect classroom or after-school snack.
Why These Recipes Matter
When I created this book, my goal wasn’t just to fill pages with recipes, it was to build connection. Each recipe is either a family treasure, a parenting memory, or a healthy twist on tradition. Together, they show kids (and adults!) that food is more than fuel. It’s storytelling, creativity, and community.
Comments