Allergen-free Halloween Treats: Chocolate Sunflower Butter Cups, and Old-Fashioned Popcorn Balls

The following recipes are great allergen-free treats for Halloween. Not only are they dairy-free, soy-free, egg-free, peanut-free, tree nut-free, wheat-free, gluten-free (and of course shellfish-free and fish-free!), but they are also made without high fructose corn syrup or artificial flavors or colors, making them healthy whole foods options for this holiday season.

Chocolate Sunflower Butter Cups

These are as easy to make as it gets. I make them with my 5 year old food allergic son Lennon, who likes the process as much as the product.

Ingredients

1 10 oz bag plus 1/ 2 cup Enjoy Life Semi Sweet Chocolate Chips (dairy-free, soy-free, gluten-free, and made in a dedicated peanut-free, tree nut-free facility)
1/4 cup sunflower butter (SunButter is made in a dedicated peanut-free, tree nut free facility)
mini cupcake pan
12 mini muffin liners

Put 12 mini muffin liners in mini cupcake pan. Melt chocolate chips in microwave safe bowl, for 30 second increments. Stir. Keep heating until chocolate chips are melted and smooth when stirred. Do not overcook, as chocolate burns easily.

Spoon 1 1/2 tsp. melted chocolate into the bottom of each mini muffin liner, top with 1 tsp. sunflower butter, then 1 1/2 tsp. chocolate. Refrigerate until set. These are great chilled but even better when you let them come to room temperature. Makes 12 cups.

Old-Fashioned Popcorn Balls
These taste just like the popcorn balls I used to make with my mom as a kid. Back in those days, we gave out homemade treats for Halloween.

Ingredients

6 cups salted popcorn (pop it yourself for the best flavor)
2 cups salted roasted sunflower seeds (optional, if you choose not to use them, add 2 more cups popcorn instead)
1/2 cup molasses
1 1/2 cups brown rice syrup (Lundberg's is gluten-free)
1Tbsp. cider vinegar
2 Tbsp. dairy-free, soy-free shortening (I use Spectrum Naturals organic vegetable shortening)

Put popcorn in large bowl and stir in sunflower seeds. Bring molasses, brown rice syrup, and vinegar to a boil over medium heat, reduce heat to low and simmer until very hard-ball or crack stage (270° F.), stirring often to prevent burning. This will take about an hour and a half. If you don't have a candy thermometer, you will know you've reached hard-ball stage when the syrup turns into a glassy like spire when dropped into a glass of cold water. Remove from heat, stir in shortening, and pour over popcorn and sunflower seeds. Turn with two large spoons to combine as much as possible, without breaking up the popcorn. Cool slightly. Lightly grease hands with some vegetable shortening, and shape mix into balls. Cool on waxed paper. Wrap balls in wax paper and tie with halloween-themed ties. Makes 10 2 1/2 inch balls.