Say hello to these spider web inspired, secretly healthy donut recipe for you and your little ones to enjoy throughout the spooky celebrations. Simple to make using nut butter, coconut oil, melted Supertreats and dried fruit with a green icing, these are sure to be a hit at any Halloween party!


For the donuts -

  • 3 tablespoons nut butter
  • 1 tablespoon coconut oil
  • 2 x Cheery Chia Supertreats bars, broken up into pieces
  • 2 tablespoons maple syrup
  • 150g rolled oats
  • 75g dates, sultanas or raisins

For the green icing -

  • 1 tablespoon cornflour
  • 100ml milk
  • 150g thick natural yogurt
  • 3 tablespoons maple syrup
  • 1 teaspoon superfood green powder
  • ¬Ĺ teaspoon vanilla extract

For the spider webs -

  • 1 teaspoon coconut oil
  • 1 x Silky Milky Supertreats bar, broken up into pieces


Get making!

  1. First make the donuts – Gently melt the nut butter, coconut oil, Supertreats bars and maple syrup until smooth. Place the oats and dried fruit in a food processor then add the melted Supertreats mixture and process until broken down and the mixture comes together.
  2. Line a 3-4 hole donut tin with cling film and use your fingers to push the mixture into the holes. Chill in the fridge for at least 1 hour.
  3. Meanwhile make the green icing – Mix the cornflour with 2 tablespoons water to form a paste. Heat the milk up in a small pan then whisk in the cornflour mixture and cook on a medium heat for a few minutes until thickened. Leave to cool then place in a blender along with the yogurt, maple syrup, green powder and vanilla. Blend until quite thick and smooth.
  4. When the donuts have firmed up, lift out and place on a wire rack. Spoon the green icing over each donut to cover the top and down the sides. Chill for at least 30 minutes to allow the icing to firm up.
  5. Now gently melt the Supertreats and coconut oil, pour into a piping bag with a very small hole and pipe spider web patterns on each one. Return to the fridge for 10 minutes – then enjoy!


Keep any remaining donuts in the fridge for up to 1 week.