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Halloween Grave Monsters Recipe
A crafty recipe that's almost begging for kids to get involved, these nutrient-dense sweets are a welcome wholesome addition to any Halloween table.
INGREDIENTS1 full 4oz bag Navitas Organics Cacao Nibs 12 very large Medjool dates 1 cup Semi-Sweet Chocolate Chips 36 Navitas Organics Whole Cashew Nuts 12 Navitas Organics Goji Berries, plus extra for decoration Candy “eyes,” optional |
DIRECTIONSPour the Cacao Nibs onto a serving plate to create the “dirt.” Set aside momentarily. Pipe a small stripe of chocolate into the interior cavity of the date, then press 3 or 4 Cashews inside with their smaller point hanging outside of the date to create “teeth.” Use the paring knife to create two small slits for eyes, cut the Goji Berries in half and press them inside. Attach the candy eyes on top (if using), allowing a bit of the Goji Berry's color to peek out from behind. Press into place until firmly stuck. Drizzle additional chocolate on top of the date “head” and roll in the Cacao Nibs until lightly coated. Let the molten chocolate cool and harden at room temperature (or in the refrigerator to accelerate cooling), and serve on the Cacao Nib mound. You can also add additional Goji Berries inside the mouth or around the monsters. Makes 12 servings
Submitted by Julie Morris |
A crafty recipe that's almost begging for kids to get involved, these nutrient-dense sweets are a welcome wholesome addition to any Halloween table.
Ingredients
-
1 cup Navitas Organics Cacao Nibs
- 12 very large Medjool dates
1 cup semi-sweet chocolate chips
36 cashew nuts
-
12 Navitas Organics Goji Berries, plus extra for decoration
- Candy “eyes,” optional
Directions
- Pour the Cacao Nibs onto a serving plate to create the “dirt.” Set aside momentarily.
- Using a paring knife, make a slit down one side of a date lengthwise, taking care not to slice through to the other side, and remove the pit. Repeat with the remaining dates.
- Melt the chocolate over a double boiler or by heating in a saucepot on the lowest heat setting. Transfer the molten chocolate to a squeeze bottle.
Pipe a small stripe of chocolate into the interior cavity of the date, then press 3 or 4 cashews inside with their smaller point hanging outside of the date to create “teeth.”
- Use the paring knife to create two small slits for eyes, cut the Goji Berries in half and press them inside. Attach the candy eyes on top (if using), allowing a bit of the Goji Berry's color to peek out from behind. Press into place until firmly stuck.
- Drizzle additional chocolate on top of the date “head” and roll in the Cacao Nibs until lightly coated. Let the molten chocolate cool and harden at room temperature (or in the refrigerator to accelerate cooling), and serve on the Cacao Nib mound. You can also add additional Goji Berries inside the mouth or around the monsters.