Low sugar Halloween treats: Dark chocolate ghosts with a hazelnut butter centre

Low sugar Halloween treats: Dark chocolate ghosts with a hazelnut butter centre

With an irresistibly gooey hazelnut butter centre, these dark chocolate ghosts are the perfect treat for kids and grown ups alike this Halloween. Made with antioxidant boosting raw cacao and sweetened with just a little honey, they’re a dairy and refined sugar free twist on one of our favourite treats.

Ingredients

  • 260g cacao butter
  • 100g raw cacao powder 
  • 4 tablespoons hazelnut butter
  • 2 tablespoons honey 
  • Small pinch of salt

Makes 4 large ghosts*

GF - grain and gluten free

RSF - Refind sugar free

DF - Dairy free

bare-biology-kids-healthy-sweet-treats-recipe-dark-chocolate-ghosts-with-hazelnut-butter-centre-paleocrust-jo-hardingPhotography by Paleocrust

Method 

Fill a pan with an inch of boiling water.  Add the cacao butter to a heat proof bowl and place into the pan.  On a low heat, stir the cacao butter until fully melted (make sure the water doesn’t spill over into the cacao butter.)

Add the cacao powder and honey to your desired sweetness and mix well. 

Pour a little melted chocolate into each silicone ghost mould, enough to cover the bottom. Set in the freezer for 20 minutes. 

When the base is set, remove from the freezer and add a tablespoon of hazelnut butter to the centre of each chocolate.  Cover with the remaining melted chocolate and place back in the freezer for about 45 minutes to set. 

Once set, remove from the moulds and enjoy. 

“Food is one of life’s most powerful medicines. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, eggs, nuts, organic meat, fish and some low GI fruits as a treat.  For me, it’s about keeping things simple but using these food groups in a fun, creative way to nourish and support your body.” Jo, founder, Paleo Crust.

* The number of chocolates will depend on the size of the moulds used. If you are using smaller moulds, use less hazelnut butter per chocolate. 
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