These cute little ghosts are the perfect sweet treat for Halloween! The white chocolate sheets are covering a delicious surprise – chocolatey brownie batter bites! The best part is, these treats are gluten free, vegan, and free of the top 9 allergens.
Halloween is right around the corner, and that means that there are all kinds of recipes popping up for fun and spooky treats. I’ve made my fair share of Halloween desserts in the past, like these mummy donuts or these spiderweb chocolate sugar cookies.
I thought it’d be fun to come up with another fun and festive sweet treat, so I used my gluten free brownie batter bites as the base for these little ghosts. This is a no-bake treat that I think you’ll love!
Ingredient Notes
- Certified Gluten Free Oats – If you are on a gluten free diet, make sure to use certified gluten free oats. One Degree Organics oats are made in a nut free facility. GF Harvest Oats are processed in an allergy friendly facility that’s nut free.
- Unsweetened Cocoa Powder – We use Hershey’s Unsweetened Cocoa Powder. You can use any brand that works for your dietary needs.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread works well in this recipe. You could use a different brand if you prefer.
- Dairy Free White Chocolate Chips – White chocolate is the secret to the spooky look of these ghosts. Enjoy Life makes delicious allergy friendly white chocolate chips.
Step by Step Instructions
- Put the vegan buttery spread, sugar, maple syrup, vanilla, salt, cocoa powder, and oat flour in the food processor.
- Process on high speed until a thick dough forms.
- Roll into balls, and place on a cookie sheet that’s lined with waxed paper.
- Melt the dairy free white chocolate chips in the microwave.
- Cover each brownie bite with white chocolate, and press two mini chocolate chips in each one to make eyes.
- Chill in the refrigerator for at least 30 minutes so that the white chocolate firms up.
Disclosure: This post contains affiliate links.
Recipe
Brownie Batter Bite Halloween Ghosts.
Ingredients
- ½ cup vegan buttery spread
- ½ cup brown sugar
- 1 Tablespoon maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- 1 ¼ cups oat flour
- 1 ½ cups dairy free white chocolate chips
- 24 dairy free mini chocolate chips
Instructions
- Place the vegan buttery spread, brown sugar, maple syrup, vanilla extract, salt, cocoa powder, and oat flour in the food processor.
- Process on high speed until a thick dough forms.
- Take spoonfuls of the batter and use your hands to roll into a ball. Place on a cookie sheet lined with waxed paper. Repeat with remaining batter.
- Put the white chocolate chips in a microwave safe bowl, and microwave for 45 seconds. Stir well, and if they aren't fully melted, microwave in 10 second intervals, stirring in between, until fully melted.
- Pour some melted white chocolate over each brownie bite, and place two mini chocolate chips into the white chocolate to make the eyes.
- Repeat until all the brownie bites are covered. Place the cookie sheet in the refrigerator and chill for at least 30 minutes until the white chocolate is firm.
Kathy
Those are so cute. Your boys are fortunate to have you to make them fun, yummy and safe treats. Have fun. Looks like rain for our church “trunk or treat” tomorrow. I hope that changes. Have a great day.
D
These were dD