No-bake Halloween Ghostly Cake Pops
This recipe is a fun create-play activity to get kids involved in the kitchen. These are a healthier than usual Halloween treat that are sure to have kids grabbing for them. For more of a sugary treat, use white fondant icing pieces instead of the baking paper and black icing as eyes. If you use regular dates instead of Medjool, then soak them for about 15 minutes in hot water first and drain well before blending.
Recipe - Dunboyne - Nally's
No-bake Halloween Ghostly Cake Pops
Prep Time20 Minutes
Servings12
Cook Time30 Minutes
Ingredients
100 g Cashew Nuts
1 tbsp Maple Syrup
1 tbsp Raw cocoa powder
200 g SuperValu Medjool Dates stones removed
Directions
- You will need 12 lollipop sticks or 6 paper straws, halved, 12 x 15cm square pieces of white baking paper, 12 lengths of string or butcher’s twine, 12 pairs of goggle eyes, plus glue if necessary
- Place the dates, cashews, cacao powder and maple syrup in a food processor and pulse until well blended and it comes together in a sticky lump.
- With lightly dampened hands, roll the mixture into 12 balls, about 25g each. Cover and chill in the fridge for at least 30 minutes.
- Insert a lollipop stick or paper straw in the centre of each ball. Wrap each one with a piece of baking paper, securing them with string or butcher’s twine. Decorate the front of each one with two goggle eyes. These will keep for up to one week in an airtight container in the fridge.
- Add the finely grated zest of one orange, ½ teaspoon of finely grated ginger or a drop of peppermint essence to the mixture for added flavour if liked.
20 minutes
Prep Time
30 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
SuperValu Cashew Nuts (200 g)
€2.09€10.45/kg
Signature Tastes Maple Syrup (332 g)
€4.49€13.52/kg
Dr. Oetker Cocoa Powder (190 g)
Save 20%
€2.95 was €3.89€15.53/kg was €20.47/kg
was €20.47/kg
Signature Tastes Organic Medjool Dates (150 g)
€4.99
Directions
- You will need 12 lollipop sticks or 6 paper straws, halved, 12 x 15cm square pieces of white baking paper, 12 lengths of string or butcher’s twine, 12 pairs of goggle eyes, plus glue if necessary
- Place the dates, cashews, cacao powder and maple syrup in a food processor and pulse until well blended and it comes together in a sticky lump.
- With lightly dampened hands, roll the mixture into 12 balls, about 25g each. Cover and chill in the fridge for at least 30 minutes.
- Insert a lollipop stick or paper straw in the centre of each ball. Wrap each one with a piece of baking paper, securing them with string or butcher’s twine. Decorate the front of each one with two goggle eyes. These will keep for up to one week in an airtight container in the fridge.
- Add the finely grated zest of one orange, ½ teaspoon of finely grated ginger or a drop of peppermint essence to the mixture for added flavour if liked.