These healthy Halloween dessert squares are a fantastic nutritious substitute to candy or chocolate without compromising on flavor or spooky decorations. The squars are made with wholesome ingredients such as dark chocolate, agave and nut butter to offer a sweet yet natural treat to tuck into this fall season.
The squares are dubbed the Black Magic Protein Squares by food blog Feeding My Addiction and they are certified vegan, gluten-free, refined-sugar free and also high in protein. The squares are made with oat, almond and coconut flour mixed in with a chocolate protein and nut butter for flavor. The squares are topped with a homemade chocolate ganache made from coconut oil and dark chocolate. To finish the Halloween dessert off, top with colorful autumnal sprinkles and decoration.
Sinister Protein Squares
These Healthy Halloween Desserts are Made with Dark Chocolate and Agave
Trend Themes
1. Healthy Halloween Desserts - Creating healthy Halloween treats offers an opportunity for food companies to cater to those seeking healthier alternatives to traditional candy.
2. Plant-based Protein Snacks - Consumers are increasingly seeking out plant-based protein options, presenting a market opportunity for companies to create innovative snacks to meet this demand.
3. Alternative Flour Ingredients - Using alternative flour ingredients in baking, such as coconut flour and almond flour, is a growing trend, opening up opportunities for companies to offer healthier, gluten-free options in the baking industry.
Industry Implications
1. Healthy Snack Foods - The health food industry can benefit from offering creative and healthy snack options, such as protein bars and squares like the Sinister Protein Squares.
2. Plant-based Foods - The demand for plant-based foods is on the rise, and adding plant-based proteins to snack foods like the Sinister Protein Squares can offer an innovative twist on traditional snack options.
3. Alternative Baking Ingredients - The baking industry can tap into the trend of using alternative flour ingredients by offering products made with gluten-free flours such as coconut and almond flour, presenting a disruptive innovation opportunity for the industry.