No tricks, all treats. Happy Halloween from all of us at Botanica Health! Here’s a wickedly cute recipe to celebrate the spooky season with.
These No-Bake Ghost Cake Pops are made with our Reishi Hot Chocolate which comes from a whole food blend of organic cocoa, dates, Reishi Mushroom and coconut. Dairy free, gluten free, and vegan, too! This recipe is kid-friendly for the whole family to enjoy!
No-Bake Healthy Ghost Cake Pops
Makes 7 cake pops
Prep Time 20 minutes
Set time 40-50 minutes
3/4 cup super-fine almond flour
2 1/2 tbsp Botanica Reishi Hot Chocolate Mix
4 tbsp cocoa powder
3 tbsp maple syrup
10 dates softened with hot water
225 grams (1 1/3 cups) vegan white chocolate
1 tsp extra virgin coconut oil
7 paper straws cut for cake pop sticks
Soak the dates for 10 minutes in hot water.
Blend or pulse the drained dates in a small blender or food processor. You may need to add in some of the almond flour to help blend the dates.
Put the date paste and almond flour in a bowl with cocoa powder, Botanica Reishi Hot Chocolate, maple syrup, and mix well. You may have to use your hands to mix it. (The cake pop batter shouldn’t stick to your hands when rolling into balls.) If the mixture is too dry, you can add 1 tsp more maple syrup. If it is too wet, you can add 1 tsp of cocoa powder.
Roll your cake pops into seven-round balls. If you want to have taller ghosts, you can roll them into an egg shape.
Place your cake pops into the fridge for 20-30 minutes to firm up.
Use a double boiler or a pot with a glass bowl or stainless bowl to melt the white chocolate. Fill the pot up with 1-inch water and ensure the top bowl is not touching the water when placed on top. Place the chocolate and coconut oil into a bowl.
Turn the stove onto medium-low heat and let the water come to a gentle boil. Stir chocolate ingredients until the chocolate starts to melt.
Remove from heat and stir until all chocolate chips have melted, and then remove from bottom pot. Pour melted chocolate into a small bowl to make dipping easier.
Take out cake pops from the fridge, dip cake pop sticks into the white chocolate, and press into the balls 1/2 way through. You can return to the freezer for 1 min to firm up.
Take cake pops and dip them into the white chocolate to make sure they are fully covered. Keep excess on the cake pop to make the skirt part of the ghost. Place onto a parchment-lined plate.
Place cake pops back into the refrigerator for 20 minutes.
Use a black edible pen to draw on eyes and a mouth.