Organic & Non-GMO

Halloween Treats

Sweet Potato Black Quinoa Coffins

  • 1 cup black quinoa
  • 2 medium sweet potatoes
  • 1 pomegranate
  • 2 tsp chopped red onion (optional)
  • ¾ cup chopped pecans
  • sea salt and black pepper to taste
  • ½ tsp nutmeg
  • 1 tsp coconut oil
  • 1 tsp honey to drizzle
  • 4 green olives
  • 1 green pepper cut into thin slices


  1. Preheat oven to 375 degrees
  2. Wash and scrub sweet potatoes and prick with a fork
  3. Bake sweet potatoes on pan for about 40-50 mins or until tender
  4. While sweet potatoes are baking, cook quinoa to package instructions
  5. After quinoa is finished cooking, combine onions, pecans, coconut oil, nutmeg, and pomegranate seeds to quinoa and stir
  6. Allow sweet potatoes to cool slightly, cut in half longwise, and scoop out a couple of tablespoons of the middle
  7. Fill each sweet potato half with ¼ quinoa mixture
  8. Decorate each “coffin” with green olive head and green peppers for the body
  9. Drizzle each coffin with honey if desired
  10. You might have left over quinoa, depending on how big your sweet potatoes are, the left overs are perfect to enjoy the next day as a salad.

Halloween Bark


  1. Combine almond butter, coconut oil, salt, vanilla, and maple syrup and stir well
  2. Place mixture in a 8×8 pan or small dish lined with parchment paper
  3. Top with chocolate pieces
  4. Place in freezer for at least 3 hours
  5. Cut into small bite square sized pieces and enjoy!