Cheerios and Chocolate Halloween Treats

By Eat More Chocolate Team      

April 21, 2015

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What I love about this dessert is that there is minimal mess, no bake, and extra delicious.

  • Prep: 15 mins
  • Cook: 20 mins
  • 15 mins

    20 mins

    35 mins

  • Yields: 6 Tarts



Add Cheerios, dates, salt and almond butter to your food processor. Combine well for about 45-60 seconds until you have a fine meal. The "dough" should stick together when you pinch it.


Carefully melt your chocolate in the microwave or in a metal bowl over a simmering pot of water (bain marie.) Take chocolate off heat when melted and add coconut milk or cream. Combine well until creamy and smooth.


Place Cheerios or press bits of dough into the faces in the molds (eyes, nose & mouth) Carefully cover face with a few spoonfuls of chocolate ganache - each pumpkin should be filled about 1/3 with ganache.

Put in the refrigerator or freezer until firm, about 20 minutes. Press Cheerios mixture firmly into the molds (over the chocolate) until you have reached the tops of the pumpkins.

Chill again in the refrigerator for about one hour. Gently remove Cheerios Chocolate tarts from the molds.

Note: Variations

Add a pinch of cinnamon, nutmeg, pumpkin pie spice or chai spice to your chocolate or dough mix.
If you don’t have Cheerios you can try grinding another unsweetened cereal in your food processor.
Instead of dark chocolate, use milk or white chocolate.
Instead of almond butter you can try peanut butter, sunflower seed butter, pecan butter, etc.
Add some extract to your chocolate for added flavor: peppermint, orange, coconut, etc.



1 1/2 cups Cheerios

1/2 cup pitted coarsely chopped Medjool Dates

1/4 teaspoon Salt

1/4 cup Natural Almond Butter

one 9.7 ounce bar of Chocolate

1/4 cup light Coconut Milk or Heavy Cream