Halloween is not exactly associated with images of health and nutrition. It's a day for candy, candy, and more candy. But not all candy is created equal. These recipes look and taste like the real deal, but they're refined sugar free so they're low on the glycemic index. Plus, they're loaded with high-protein, energy-boosting ingredients like coconut flour, maca and raw cashews. So don't be a scrooge. Go ahead. Let them eat candy.

In a high-speed blender or food processor, combine the coconut, coconut oil and honey until the mixture holds together. Divide the mixture into 12 pieces and shape into 2 1/2-by-1-inch bars. Press two almonds on top and freeze until firm, about 10 minutes.

Meanwhile, bring water to a low simmer in a double boiler. Place 2/3 of the chocolate in the double boiler and melt to 115 degrees. Stir in the remaining 1/3 chocolate and let sit for 5 minutes; stir to combine. Let the chocolate cool down to 90 degrees. Submerge each coconut bar into the melted chocolate and turn to coat, shaking off any excess. Place on parchment paper and let set, at least or overnight. Repeat with the remaining coconut bars and chocolate, reheating the chocolate to 90 degrees as needed. Store the almond joy bars at room temperature in an airtight container or refrigerate.