Copied from the 1st Phorm Blog written by Katie Hoehn, MA, RD, CSSD, CSCS
Fall is here, which of course means Halloween, Thanksgiving, and Christmas are all right around the corner!
Now, if you’re someone like me who loves sweet treats but also wants to stay on track with their nutrition … the holidays can certainly be difficult.
There are just so many temptations being put in front of our faces at all times … especially around Halloween!
I mean heck, the entire holiday is essentially dedicated to dressing up and eating candy. I love candy just as much as the next gal, but I’d prefer it if there were a healthier alternative.
Well, the truth is, there are plenty of healthier alternatives … most of which are definitely not all that fun and exciting. That’s why we came together to create some fun, and much healthier, alternative recipes for the spooky season!
Here are a handful of sweet, delicious, and protein-packed Halloween recipes that you’ll be dying to try for yourself.
Recipes In This Article:
• Pumpkin Protein Balls
• High-Protein Gummies
• Green Franken-Protein Smoothie
• Collagen Caramel Dip
• High-Protein Candy Corn Parfaits
• Healthier Chocolate Peanut Butter Candies
• Ghoul-Berry Protein Lemonade
• Graveyard Dirt Pudding
• Chocolate Peanut Butter Candy Bar
• Spider Chocolate Peanut Butter Protein Balls
• Zombie Ice Cream Yogurt Bark
Pumpkin Protein Balls
Servings: 16 (1 Serving = 1 Protein Ball)
Prep Time: 10 Minutes
Chill Time: 15 Minutes
Ingredients:
1/3 Cup Canned Pumpkin
1/2 Cup Peanut Butter
1/2 Cup Almond Flour
3 Scoops Level-1 Pumpkin Spice Latte Protein Powder
1/4 Cup Honey
1 Tsp Pumpkin Pie Spice
1 Tsp Vanilla Extract
A Pinch of Salt
Optional Toppings:
16 Sugar-Free Chocolate Chips
Directions:
For this recipe, you’ll need:
• Medium Bowl
• Spatula
• Small Bowl
• Plate
• Plastic Wrap
• Toothpick
1. Combine the pumpkin, peanut butter, almond flour, protein powder, honey, pumpkin pie spice, and vanilla in a medium bowl. Mix well.
2. Using all of the mixture, scoop out and roll 16 evenly-sized balls with your hands. Place them on a plate to the side.
3. Cover the plate with plastic wrap and refrigerate the balls for 15 minutes.
4. Remove the balls from the fridge and use a toothpick to create partial indentations on the sides of each ball, making them look like pumpkins.
Optional: Top each one of your pumpkins with a chocolate chip “stem” and enjoy! Refrigerate leftover protein balls in an airtight container for up to 5 days.
Macros Per Serving:
Calories: 114
Protein: 7g
Carbs: 8g
Fat: 6g
Fiber: 1g
High-Protein Gummies
Servings: 4 (1 Serving = 1/4 of Recipe)
Prep Time: 5 Minutes
Chill Time: At Least 2 Hours
Ingredients:
2 Packets of Gelatin (0.5oz Total)
1/4 Cup Hot Water
8 Oz Cold Water
1 Tsp Sugar-Free Jello Mix (Any Flavor You Would Like)
1 Scoop Phormula-1 Clear (Any Flavor You Would Like)
Directions:
For this recipe, you’ll need:
• Small Bowl
• Shaker Bottle
• Pumpkin Silicone Mold
• Whisk
1. Add the cold water, protein powder, and jello mix to a shaker cup. Shake well and set aside.
2. In a small bowl, add the 1/4 cup of hot water (you can boil on the stove or microwave) and whisk in the gelatin. Then, pour the gelatin mixture into the shaker cup quickly and shake well. Let the mixture sit for a few minutes to let the foam go down.
3. Pour the mixture evenly between your silicone molds before placing them in the refrigerator for at least 2 hours. It may take slightly more time or slightly less, depending on the size of the molds you use.
4. Once the gummies are solid, remove them from the molds and enjoy! They can be stored in the fridge for up to two weeks.
Macros Per Serving:
Calories: 33
Protein: 10g
Carbs: 0g
Fat: 0g
Green Franken-Protein Smoothie
Servings: 1
Prep Time: 5 Minutes
Ingredients:
1 Cup Orange Juice
2 Scoops 1st Phorm Opti-Greens 50
1/2 Cup Frozen Pineapple
1/2 Cup Frozen Spinach
1/4 Cup Frozen Mango
1/4 Cup Frozen Banana
1 Scoop Level-1 Vanilla Ice Cream
Directions:
For this recipe, you’ll need:
• Blender
• Glass/Cup
1. Add all of the ingredients to a blender.
2. Blend the ingredients together on high for 30 seconds to a minute or until you achieve the desired consistency.
3. Pour the smoothie into a cup and enjoy!
Macros Per Serving:
Calories: 460
Protein: 32g
Carbs: 77g
Fat: 4g
Fiber: 8g
Collagen Caramel Dip
Servings: 4
Prep Time: 5 Minutes
Ingredients:
1/4 Cup Smooth Peanut Butter
1/4 Cup Sugar-Free Pancake Syrup
4 Scoops Collagen With Dermaval Salted Caramel
Directions:
For this recipe, you’ll need:
• Small Mixing Bowl
• Mixing Spoon
1. In a small bowl, stir together the peanut butter and pancake syrup. While stirring the mixture, slowly pour in the collagen until all of it is well combined.
2. Serve with fruit for dipping and enjoy! In my opinion, apples are best.
Macros Per Serving:
Calories: 162
Protein: 19g
Carbs: 7g
Fat: 8g
Fiber: 1g
High-Protein Candy Corn Parfaits
Servings: 4 (1 Serving = 1/4 the Recipe)
Prep Time: 8 Minutes
Ingredients:
2 Scoops Phormula-1 Salted Caramel Protein Powder
32 Oz Vanilla Non-Fat Greek Yogurt
1 Cup Orange Slices
1 Cup Pineapple Slices
Directions:
For this recipe, you’ll need:
• 4 Mason Jars or Glass Containers (10oz)
• Medium Bowl
• Spoon
1. Grab a medium-sized bowl and add in the yogurt and protein powder. Mix together until well combined.
2. Assemble the parfaits by first adding 1/4 cup of pineapple to each container.
3. Next, add 1/4 cup of orange slices to each container.
4. Finally, top off each container with 1/4 cup of the protein yogurt mixture.
5. Enjoy! They’re good in the fridge for up to a week.
Macros Per Serving:
Calories: 293
Protein: 41g
Carbs: 22g
Fat: 4g
Fiber: 2g
Healthier Chocolate Peanut Butter Candies
Servings: 10 (1 Serving =1 Chocolate Peanut Butter Candy)
Prep Time: 5 Minutes
Chill Time: 20 Minutes (at least)
Ingredients:
1/2 Cup Creamy Peanut Butter
1 Scoop Level-1 Salted Peanut Butter Protein Powder
1 Tbsp Pure Maple Syrup
1 Tbsp Coconut Oil
1 Cup Sugar-Free Dark Chocolate
Directions:
For this recipe, you’ll need:
• Microwave
• 10 Medium Silicone Molds (We used pumpkin-shaped molds)
1. In a microwave-safe bowl, add the chocolate and coconut oil to cook for 20–30 second intervals, stirring until smooth and fully melted/combined.
2. In a separate bowl, mix the peanut butter, protein powder, and maple syrup until it’s creamy but thick.
3. Divide half of the melted chocolate between 10 liners, coating the bottom of each. Let the molds sit in the freezer for 5 minutes until the chocolate hardens.
4. Next, remove the molds from the freezer and add roughly a Tbsp of the peanut butter filling to each mold. Flatten the tops slightly.
5. Cover the peanut butter in each mold with the remainder of the melted chocolate. As an optional step, you can also sprinkle the top of each mold with sea salt.
6. Place the molds in the fridge to set for at least 20 minutes before enjoying. You can store them in the fridge for up to 2 weeks.
Macros Per Serving:
Calories: 190
Protein: 7g
Carbs: 17g
Fat: 15g
Fiber: 6g
Ghoul-Berry Protein Lemonade
Servings: 4 (1 Serving = 1/4 of Recipe)
Total Time: 8 minutes
Ingredients:
1 Cup Fresh or Frozen Blackberries
2 Tbsp Honey
5 Cups Cold Water (or Sparkling Water for Fizz)
4 Scoops Phormula-1 Clear Lemonade
Ice Cubes
Lemon Slices (Optional, for Garnish)
Directions:
For this recipe, you’ll need:
• Blender
1. In a blender, combine the blackberries, honey, and 1 cup of water. Blend until smooth.
2. Pour the mixture through a fine mesh strainer into a pitcher to remove seeds.
3. Stir in the remaining 4 cups of cold water and clear protein powder. Taste and adjust the sweetness if needed.
4. Pour over ice and garnish with blackberries or lemon slices.
Macros Per Serving:
Calories: 147
Protein: 23g
Carbs: 14g
Fat: 0g
Fiber: 2g
Graveyard Dirt Pudding
Servings: 6 (1 Serving = 1 Jar/Cup)
Prep Time: 10-15 Minutes
Ingredients:
Pudding Layer
32 oz Non-Fat Plain Greek Yogurt
4 Scoops 1st Phorm Level-1 Milk Chocolate Protein
1/2 Cup Unsweetened Vanilla Almond Milk
3 Tbsp Cocoa Powder
Crunchy Layer
3 Level-1 Chocolate Crunch Bars, Chopped/Crushed
12 Graham Crackers, Crushed
Optional Toppings:
12 Small Gummy Worms
Directions:
1. Combine all pudding ingredients in a large bowl. Mix with a hand mixer until smooth.
2. In 6 jars, add a layer of graham cracker, followed by a layer of Level-1 Bar, followed by about 1/2 cup of pudding. Continue alternating until you reach the top of the jar, preferably ending on a Level-1 Bar layer.
3. Create your own spooky graveyard scene with your desired toppings.
(For exact portions, each jar contains 2 graham crackers and 1/2 of a level-1 bar)
Macros Per Serving (Optional Toppings Excluded):
Calories: 462
Protein: 44g
Carbs: 43g
Fat: 12g
Fiber: 2g
Chocolate Peanut Butter Candy Bar
Servings: 14 (1 Serving = 1 Bar)
Prep Time: 20 Minutes
Chill Time: 1.5 Hours
Ingredients:
Nougat Layer
1 1/2 Cups Almond Flour
4 Scoops 1st Phorm Level-1 Vanilla Ice Cream Protein
1/3 Cup Lite Maple Syrup
1/4 Cup Unsweetened Almond Milk
Date Caramel Layer
1/2 Cup Raw Peanuts, Chopped
2 Cup Dates (soaked in hot water for 5 minutes to soften, then drained)
3 Tbsp Almond Butter (or nut butter of your choice)
Chocolate Coating
1/2 Cups Sugar-Free Dark Chocolate Chips
2 Tbsp Coconut Oil
Flaky Salt
Directions:
1. Line an 8″×8″ or 9″x7″ baking dish with parchment paper.
2. In a large mixing bowl, combine almond flour, maple syrup, protein powder, and almond milk. Mix together until a crumbly and sticky texture is achieved. It should be a moldable consistency.
3. Transfer the mixture to the baking dish and press evenly to create the base layer, then place it in the freezer for 20 minutes or until solid.
4. While the nougat chills, prepare the date caramel in a blender. Mix together the soaked and drained dates with your nut butter of choice until creamy and smooth, stopping every so often to scrape the sides with a spatula.
5. Fold in the raw peanuts into the date caramel. Evenly spread the date caramel sauce over the chilled nougat layer. Place the pan back into the freezer to chill for 1 hour.
6. After 1 hour, melt the chocolate and coconut oil together in the microwave, stirring every 30 seconds until smooth. Remove the pan from the freezer and slice into 14 equal bars (Cut once through the center, then 6 perpendicular cuts).
7. Next, line a baking sheet with parchment paper and use 2 forks to carefully take one bar and dip it into the chocolate, flipping it over until fully coated. Remove the coated bar carefully and place it onto the parchment paper, and top with flaky salt.
8. Repeat the process for the remaining bars. Place the baking sheet in the fridge or freezer to set for 15 minutes or until the chocolate coating is completely hardened. Serve immediately out of the freezer.
Macros Per Serving:
Calories: 282
Protein: 13g
Carbs: 24g
Fat: 17g
Fiber: 5g
Spider Chocolate Peanut Butter Protein Balls
Servings: 20 (1 Serving = 1 Spider Ball)
Ingredients:
10oz Almond Butter
1/4 Cup of Lite Maple Syrup
1/2 Cup Unsweetened Cocoa Powder
4 Scoops 1st Phorm Level-1 Iced Oatmeal Cookie
1/4 Cup Chia Seeds
1/2 Cup Sugar-Free Chocolate Chips
80 Pretzel Sticks
Optional Toppings:
40 Small Candy Eyes (for looks)
Directions:
1. Mix the almond butter, lite maple syrup, cocoa powder, protein powder, chia seeds, and chocolate chips together until they form a smooth dough.
2. Roll pieces of dough into 20 balls, which should be a little smaller than an inch in diameter.
3. Place two candy eyes onto each chocolate peanut butter protein ball (if you’d like).
4. Break 4 pretzel sticks in half to create 8 legs per ball.
Macros Per Serving (Optional Toppings Excluded):
Calories: 178
Protein: 9g
Carbs: 11g
Fat: 12g
Fiber: 3g
Zombie Ice Cream Yogurt Bark
Servings: 12 (1 Serving = 1 Bar)
Prep Time: 10 Minutes
Chill Time: 8 Hours
Ingredients:
32oz Plain Greek Yogurt
1/3 Cup Lite Maple Syrup
2 Scoops 1st Phorm Level-1 Vanilla Ice Cream
Optional Toppings:
Level-1 Bars (Chopped/Crushed Up)
Chocolate Chips
Sprinkles
Directions:
1. Begin by mixing yogurt, lite maple syrup, and protein powder in a large mixing bowl.
2. Then, line a 10×15 in baking sheet with parchment paper and pour the mixture over, being sure to spread it out evenly using a spatula or the back of a spoon.
3. Finally, add toppings if you’d like and freeze for 8 hours or more until solid.
4. Once frozen, break the bark into 12 pieces (1 cut down the center, then 5 perpendicular cuts).
Store any leftovers in the fridge for up to one week, or the freezer for up to one month, and enjoy!
Macros Per Serving (Optional Toppings Excluded):
Calories: 77
Protein: 12g
Carbs: 6g
Fat: 1g
I hope you fall in love with these Halloween recipes, and bust them out every year to help stay on track … earn your fitness goals … and still satisfy your sweet tooth all at the same time!
Looking for More Healthy Recipes?
For more healthy recipes, check out these Pumpkin Spice Protein Recipes here. You’ll get over 20 protein-packed recipes to fuel your health and fitness goals and satisfy your fall cravings!
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