Halloween Ghost Chocolate Crispy Bars (Vegan No-Bake)
These Halloween Ghost Chocolate Crispy Bars are rich, chocolatey and crunch with a no-bake chocolatey crispy base and a dark chocolate top. Add on white chocolate ghosts for the best vegan and gluten-free treat this spooky season.
I love making festive recipes and Halloween is a great opportunity to add eyes, faces and these adorable white chocolate ghosts. There are few dairy-free white chocolates to choose from, making this recipe naturally vegan, gluten-free, dairy-free and egg-free. It requires no baking and makes for the best spooky recipe this trick-or-treat season. The base is rich and chocolatey with nut butter and coconut cream for a gorgeous crispy yet fudgy texture all topped with more dark chocolate.
Why will I love these?
These bars are amazing:
- Rich, chocolatey and crispy
- Crunchy, smooth and melt-in-your-mouth
- Made with wholefood ingredients
- Naturally dairy-free, egg-free and plant-based
- Easily nut-free and gluten-free
- Can be made ahead of time
- Will keep for 1 week in the fridge
- Decorated with dairy-free white chocolate
- Requires no baking
- Easy to make
- Fun to decorate
- Great all year round (make swirls instead of ghosts on top)
- Use your favourite dark chocolate
- Packed with antioxidants, healthy fats and a serotonin boost
If you already love the sound of these spooky bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourites and recommended products in the “shop the recipe” section.
For the base:
- Dark chocolate: I use the Pink Himalayan Salted dark chocolate from Divine which is so delicious and I love the sweet and salty element. You can use a bar chopped up small, or use chips or buttons.
- Smooth runny cashew butter: or try almond or peanut butter, too. To make these bars nut-free, use sunflower seed butter or tahini.
- Coconut oil: to help the bars set more solid once in the fridge.
- Coconut cream: this is the thick solid part from a chilled tin of full-fat coconut milk and makes the bars melt in your mouth.
- Maple syrup: for a little sweetness.
- Rice crispy cereal: or your favourite puffed or crispy cereal like cornflakes, hoops etc.
And for the topping:
- Dark chocolate: as above.
- Cashew butter: as above.
- Dairy-free white chocolate: use chips, buttons or a bar, chopped up.
- Coconut oil: to thin out the chocolate as it melts.
Are these bars gluten-free and nut-free?
These bars are naturally gluten-free, as long as your puffed cereal is gluten-free. To keep the bars nut-free, swap the cashew butter for sunflower seed butter or tahini.
How do I make them?
These are ready in a few steps:
- Melt the chocolate, cashew butter and coconut oil: until smooth and glossy.
- Stir in the coconut cream and syrup: until smooth.
- Add in the puffed cereal: and stir.
- Pour into a lined tin: smooth out, and chill in the fridge.
- Melt the dark and white chocolate: separately.
- Pour over the dark chocolate: and smooth out.
- Drop on spoonfuls of the white chocolate: and swirl to make ghost faces.
- Chill in the fridge: until set.
- Remove from the tin and slice into bars: and enjoy.
How long will they last?
Keep these bars in the fridge for 1 week in a sealed container or in the freezer for 1 month. Allow to defrost before eating.
What other recipes can I try?
For more Halloween ideas:
- Chocolate Berry Halloween Cupcakes
- Chocolate Chunk Mummy Blondies
- Halloween Chocolate Banana Cookie Bars
- Hidden Pumpkin Lemon and Ginger Loaf Cake
- Halloween Chocolate Oreo Cookies
Halloween Ghost Chocolate Crispy Bars (Vegan No-Bake)
These Halloween Ghost Chocolate Crispy Bars are rich, chocolatey and crunch with a no-bake chocolatey crispy base and a dark chocolate top. Add on white chocolate ghosts for the best vegan and gluten-free treat this spooky season.
Ingredients
For the Crispy Base:
- 180g dark chocolate, chopped small
- 120g smooth runny cashew or almond butter
- 40g coconut oil
- 80g coconut cream (the thick part from a tin of full-fat coconut milk)*
- 2 tbsp maple syrup
- 75g rice crispy cereal
For the Chocolate Top:
- 90g dark chocolate, chopped small
- 30g smooth runny cashew butter
- 30g dairy-free white chocolate
- ½ tsp coconut oil
Instructions
- Line a 6-inch/15-cm square tin with parchment paper.
- Add the chopped chocolate to a heatproof bowl with the cashew butter and coconut oil. Warm over a pan of simmering water or in the microwave until melted.
- Pour in the coconut cream and maple syrup and whisk until smooth.
- Pour in the crispy cereal and stir well. Pour into the lined tin and press down into the tin.
- Chill in the fridge for 1 hour, or until firm to touch.
- For the chocolate top, melted together the dark chocolate and cashew butter as above, until smooth. Add the white chocolate and coconut oil to a second bowl and melt together.
- Remove the tin from the fridge and pour over the melted dark chocolate, leaving a small amount in the bowl. Smooth out to evenly cover the crispy base.
- To make the ghosts, spoon over the white chocolate into circles and drag the chocolate down to make ghost tails. Use a toothpick and the leftover dark chocolate to make the eyes and mouths.
- Set in the fridge for 30 minutes, until set firm.
- Remove from the tin and use a warm sharp knife to slice into 9 squares.
- Enjoy straight away or keep in the fridge for up to 1 week.
Notes
*Chill a tin of full-fat coconut milk in the fridge overnight and then scoop off the solid part to weigh 80g. Save the rest for curries and smoothies.
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Stay in touch
I look forward to hearing what you think of these Halloween Ghost Chocolate Crispy Bars so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With spooky love x
p.s. this recipe was first made with Divine Chocolate but all opinions are my own and this blog post is not sponsored.
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