Coco-Choco Halloween Truffles!: Spiders, Mini Bats and Monster Eyeballs


Halloween was a BIG deal at my house growing up. My mom would throw the most famous Halloween parties in our building, and all the kids from my class and the neighbours would attend. We would cover the house in cobwebs, have spooky treats, and my mom would sneak off at just the right moment, change into a very scary witch (to the point of being unrecognizable), and would then read the kids' fortunes. All of which were eerily accurate since she had called all their parents a week before, to ask about what was going on in their lives.

Needless to say, I love Halloween! The best part being the candy overdose of course, and the costumes. 

Today, as a special treat and specially made for our friends at Vegan Outreach, we're making scary but cute Halloween truffles. I call them coco-choco spiders, mini bats and monster eyeballs, and they're the kind of decorated treat that anyone can do, no need to be a master pastry chef yielding a pastry bag or weird looking spatulas.

Did I mention that these are like little clouds of chocolatey, coconutty heaven? Yeah...

Did I mention there's zero cooking involved? That's right!

Let's make some critters! Be warned... you will feel watched the entire time!



Yield: 12 Halloween truffles⎮ Prep time: 35 minutes ⎮ Cook time: None


For the coco-choco truffles:

1/3 cup pitted dates

1/2 cup ground almonds

1/2 cup unsweetened coconut flakes

1 & 1/2  tablespoons maple syrup

1 & 1/2  tablespoons cocoa powder

1/4  teaspoon vanilla extract

A pinch of sea salt

1-1 & 1/2 tablespoons of water (as needed)


For decorating:

Black fondant

White fondant

Short black licorice sticks

Vegan chocolate sprinkles

Extra coconut flakes

Halved mini oreo cookies (cream removed)


  1. In a food processor, add the dates, ground almonds, coconut flakes, maple syrup, cocoa powder, vanilla extract and salt. Pulse until grainy.
  2. If the mixture is sandy and not sticky, add between 1-1 & 1/2 tablespoons of water and pulse again.
  3. Form the mixture into 12 balls and set them aside.
  4. Make the googly eyes by shaping the white fondant into the white part of the eye (I love making big round eyes for the monster eye balls, smaller long eyes for the mini bats, and smaller round eyes for the spiders). Make a tiny ball with the black fondant and use a toothpick to press it into the white of the eye. Set them aside.
  5. Cut the licorice into thin strips (these will be the legs of the spiders).
  6. For decorating the spiders: Roll the balls in the chocolate sprinkles, stick 4 licorice legs into the ball on each side. Wet the back of the googly eyes with a bit of water and press two into each truffle (you might need to remove a few of the sprinkles in that space if the eyes aren’t sticking properly).
  7. For decorating the mini bats: Roll the balls in the coconut flakes so that they’re coated only halfway up (this will be the top of the head). Stick two mini oreo halves into the truffles to make the ears, and wet the back of the googly eyes with a bit of water and press two into each truffle.
  8. For decorating the monster eyeballs: Roll the balls in the coconut flakes so that they’re coated only halfway up (this will be the top of the head). Wet the back of one large googly eye with a bit of water and press one into each truffle.
  9. You can make these ahead of time, but if doing so, make sure to take them out of the fridge 1-2 hours before serving so that they come back to room temperature and are nice and soft.
  10. Happy Halloween! May it be spooky, fun and delicious!

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