It’s nearly Halloween, so what treats (or tricks) do you have in store? Trying to eat more healthily can be challenging at this time of year (especially with the kids). However, it can be done! So how about some healthy chocolate drizzled oatcakes with assorted toppings to add colour, flavour, texture and nutrients?

This is not so much a recipe than a creative way to encourage healthier eating. They are quick to make, so ideal for busy folk wanting a healthier Halloween treat (the most time consuming bit is melting the chocolate). I think of them as a healthier chocolate biscuit loaded with munchy delights!

You can use milk chocolate for the recipe if you prefer, at the cost of increasing the sugar content. I love to use dark chocolate for the mood-boosting cacao. By drizzling the chocolate into spooky whirls, you can create a spider-web like effect. Alternatively, you can just spoon the chocolate on and use the melted chocolate as a tacky surface to stick your toppings to.

I love using sliced up wafers of protein bar from Pulsin to make an eye-catching, delicious garnish at the same time as boosting the protein content. The goldenberries (cacao –coated and plain) add a sweet, tangy burst of chewiness that complements the nutty oatcakes and rich chocolate, at the same time as adding a healthy dose of anti-oxidants. Talk about functional food! Have a Spooktacular Halloween!

Preparation time: 15 mins

Makes: 20 chocolate oatcakes

Ingredients:

• 20 store-bought oatcakes (gluten-free if required)
• 50-100g dark chocolate (depending how much melted chocolate your oatcake designs take up; vegan if required)

Toppings:

• 2 Pulsin protein boosters sliced thinly and lengthways into wafers (the variety featured in the photos is vanilla chocolate chip)
• A small handful of dried goldenberries, cacao-coated goldenberries, goji berries, pistachios, pumpkin seeds, dried raspberries

Method:

• Place your oatcakes on a large tray or plate, which can fit in the fridge.

• Break up the chocolate and place in a heatproof jug and melt in the microwave for a few minutes. Alternatively, melt on the hob using a bain-marie until you have silky liquid.

• Using a teaspoon, drizzle or blob the chocolate onto your oatcakes and then decorate with your toppings of choice. Place the tray of oatcakes in the fridge for about 30mins until the chocolate set. Enjoy!

Variations:

Other topping ideas. Use dried fruit like cranberries, sliced apricots, sliced crystallised ginger, raisins, chopped nuts, cacao nibs, protein crispies.