This Dark Chocolate Coconut Ghosts recipe is just an excuse to make healthy snacks in the shape of pumpkins or ghosts or spiders.
Ingredients
• 1/2 cup oat flour
• 6 pitted medjool dates
• 1/2 cup water
• 1/4 cup non-dairy milk
• 1/4 cup cacao or cocoa powder
• 1 1/2 tsp baking powder
• Coconut Frosting
• 1/2 cup coconut milk powder
• 2 tbsp water
• 1 Tbsp powdered coconut sugar or stevia.
Instructions
1. FOR THE CUPCAKES: Preheat the oven to 350F.
2. Blend the water, milk, and dates on high until smooth.
3. In a large bowl, stir together the oat flour, baking powder, and cocoa powder.
4. Add the blended ingredients, and stir until everything is well combined.
5. Spoon into a mini muffin pan with paper liners or greased with coconut oil.
6. Bake for 13-15 minutes until the center bounces back when lightly pressed.
7. Let them cool for at least 10 minutes before removing from the pan.
8. Chill overnight.
9. FOR THE FROSTING: Whisk all the ingredients together until smooth. If it is too thick, you can add a little bit more water.
10. TO MAKE THE GHOSTS: Take 1 mini cupcake and use a bread/cake knife to cut off the domed top. Flip it over, and place it on a plate.
11. Take a second cupcake, flip it upside down, and use the cake/bread knife to shape it into a gumdrop shape that fits on top of the first cupcake.
12. Dollop the frosting on top of the ghosts and let it drip down to look adorable and ghostly. Use cacao nibs or chocolate chips for eyes.
13. As quickly as possible, place them in the freezer to harden the frosting.
14. Devour these spooky snacks, and keep the leftovers in the fridge.