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Vegan Halloween Ghosts

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Course Dessert
Servings 10 ghosts

Ingredients
  

Truffle Filling

  • 50 g frozen berries
  • 1-2 tbsp lemon juice freshly squeezed
  • 100 g sugar
  • 1 pinch vanilla extract
  • 100 g hazelnuts
  • 150 g dried dates
  • 5 tbsp raisins
  • 50 g coconut desiccated
  • 100 g flour
  • 1 pinch salt
  • 1 ½ tbsp cocoa powder
  • 100 g dark vegan chocolate minimum 70% cocoa
  • 150 g vegan butter
  • 1 tsp instant coffee
  • 3 tbsp dark rum optional

Butter cream

  • 75 g vegan butter room temperature
  • 125 g powdered sugar
  • 2 tbsp water
  • 2 tsp vanilla extract

Marzipan

  • 500 g marzipan
  • 200 g dark vegan chocolate

Instructions
 

Truffle Filling

  • Combine frozen berries, lemon juice, sugar, and 1 pinch vanilla in a saucepan and let boil. Let simmer for a couple of minuts before removing from heat
  • Blend the nuts in a foodprocessor to flour
  • Blend the dates as well till they are mashed
  • Combine nut-flour, dates, raisins, coconut, flour, salt, and cocoa in a bowl
  • Melt 100 g dark chocolate and 150 g butter in a water bath. When melted, add the coffee and stir till it has an even texture and the coffee has dissolved
  • Add the dark chocolate, berries, and rum to the bowl and stir till the dough has an even texture
  • Let the dough cool in the fridge while making the butter cream

Butter Cream

  • Whisk all the ingredients together in a bowl using an electric whisk till the butter has a thick, airy texture

Putting The Cake Together

  • Roll the dough into 15 cylinders which has to be about 3 cm tall
  • Roll the marzipan layer into a thin, rectangular piece using a rolling pin on the kitchen table, which has been sprinkled with some powdered sugar. Sprinkle the marzipan with powdered sugar as well if it sticks to the pin
  • Use a bowl of about 11 cm in diameter to cut out 15 round pieces of marcipan
  • Apply a thin layer of butter cream on top of the round pieces of marzipan
  • Place each piece of marzipan on top of each cylindrical pieces of dough. The buttercream should "glue" to the dough. Push gently at the foot of the cake to make the marzipan fold around the cake
  • Melt the rest of the chocolate in a water bath
  • Dip the bottom of the cakes in the melted chocolate and place it on a piece of baking paper in order for it to dry
  • Use a toothpick to add drops of chocolate as the eyes on the ghost
  • Wait for the chocolate on the cake to dry before serving