“Ewww” is all I can say when I look at these warty, mangled witch fingers, and “yum” is the tune I sing when I eat them. This post was inspired by a request on our Facebook page for a “ghoulish healthy treat.” Toasted almonds, pumpkin seeds, cocoa, chlorophyll and dates not only make a nutrient-dense and naturally sweetened treat for the spookiest of holidays, but these hideous beauties are gluten-free, too.
Happy Halloween to YU!
Unbleached parchment paper
Try to buy everything organic. Here’s why.
12 Medjool dates
1/2 cup almonds
1/4 cup cocoa
1/4 cup flax seeds (ground)
1/2 cup hemp seeds
1/4 cup pumpkin seeds
1/4 tsp fine ground sea salt
2 tbsp almond butter
2 tbsp grade B maple syrup
2 tbsp sucanat
2 tbsp pure water
1/8 tsp ground cardamom
Let’s get started.
Preheat oven to 350°F. Set aside 1/4 cup raw almonds and 1/4 cup of hemp seeds.
Place the other 1/4 cup of raw almonds on a parchment-lined baking sheet and bake for 7 minutes.
Take pumpkin seeds…
… and toast in a pan heated to medium until they pop and brown—about 5-7 minutes.
Remove pits from your dates (here’s how). Place dates in the food processor…
… along with all other ingredients, except chlorophyll and the 1/4 cup of almonds and 1/4 cup of hemp seeds that you set aside. Everything else goes in the food processor.
Pulse until you get a ball of “dough.”
Take the 1/4 cup of almonds you set aside and carefully, and vertically, slice them in half. Rugged slices are good—these are fingernails and I doubt that witches are big on manicures. If you can find them, and want to skip this step, pick up some raw slivered almonds. They have to be raw to soak up the chlorophyll. Fresh sliced are best though.
Pour some chlorophyll into a small dish—be very careful. It will dye everything it touches. I like to lay down a piece of parchment for working.
Now place your sliced almonds in the chlorophyll and use a fork to turn them around a bit.
Lift them out of chlorophyll with fork and set them on a plate, inside-up, to dry out.
Eeewww! Ok, moving on to making more lovely grossness. Get your warts ready (a.k.a. the 1/4 cup of hemp seed you set aside). Place them on a dish.
Now, I prefer lots of warts, not only for excellent ghoulish aesthetics, but for ease of handling as well. It’s your call though. Perhaps a variety of witch fingers ranging from minimally warty to maximum wartage would be a good way to go? Just pinch off some dough and roll into 2″ long cylinders. Then roll some cylinders into your hemp seeds and place on a piece of parchment.
Now we aren’t making tootsie rolls here, we are making witch fingers, so let’s form some knobby knuckles.
Find the center point of your cylinder and pinch a bit below and above that center point.
Then press down a bit on that center point…
And for the best part, grab a naturally dyed, green fingernail…
… and press into the tip of your witch finger.
Eewww! I love it.
Have fun, and be safe tonight (and this weekend) everyone!
Adaptations & Tips:
1. Reminder: chlorophyll WILL DYE whatever it touches, so be sure to work on a sheet of parchment paper and be careful. If you are afraid of, or can’t find chlorophyll, make smaller fingers and use pepitas for nails.
2. Make sure almonds are raw—they are the easiest to slice and soak up the natural dye well.
3. Add leftover chlorophyll to a big glass of water and drink up for blood cleanin’, detoxifying benefits. It’s really fresh and delicious. Be brave, try it.
4. If you want to share your Witch Fingers, just roll ’em up individually in a small piece of parchment so they don’t stick together. Perfect for traveling and lunches for the kiddos.
5. For extra chocolatey flavor, add 1/4 tsp chocolate extract to food processor.
– – –
Like what we offer herbivores?
– – –
HUNGRY FOR MORE? Sign up for free recipes, tips and a 5-day meal plan with shopping list and prep sheet.