Ghost Cups with Chocolate Pudding

These little ghost cups are a delicious, no-bake Halloween treat! Fully edible, these are made of white chocolate cups filled with a cashew chocolate pudding and topped with whipped cream.

These little ghost cups were so much fun to make. I like to think they are kinda healthy-ish but that might just be me trying to justify eating two of these at one go.

And, these little ghost cups are completely edible!

How to make no-bake ghost cups?

I started off by soaking some cashews to make the chocolate cashew filling. I chose to soak the cashews overnight. But if you are in a hurry, you can use this quick 30 minute soaking method as well.

The next day, before I checked on the cashews, I decided to make the edible bottom bowls. I started by melting some white chocolate and swirling it around some silicone muffin liners. When the melted white chocolate had coated the silicone liners about ⅔rds of the way up the sides, I let them sit until the white chocolate had hardened.

By the way, speaking of molds, have y’all seen these new cake shaper molds? They are tiny pieces of silicone that piece together to make a variety of shapes. I have no idea how well or easily they operate but, I did think the concept was too cool.

But, I digress…

While the white chocolate cups were hardening, I drained the soaking cashews to make the chocolate filling. The chocolate filling I’ve used here is very similar to this dairy free chocolate pudding I shared a few years ago. 

However, I did use oat milk instead of almond milk and I used a bit more sugar instead of honey to sweeten up this chocolate filling. I also used a bit of coconut oil to harden the chocolate filling up a bit so it was more like a cheesecake-like filling than pudding.

By the way, I think my blender is on the fritz as my chocolate filling wasn’t velvety smooth. But, if you have a high powered blender, just blend until this is smooth. Make sure to scrape down the sides ever so often and keep blending and you will end up with a velvety smooth and delicious filling.

When I was done blending the ingredients for this chocolate filling, I spooned a tablespoon of it into the white chocolate cups. Then I added a teaspoon or so of raspberry jam to some and a teaspoon or so of crushed Oreos into the rest. I topped these off with more of the chocolate filling.

Then I swirled on some fresh whipped cream on top. Thank goodness I have LACTAID on hand – eh?! Instead of fresh whipped cream, you can also use coconut whipped cream or even some non dairy whipped topping. I wouldn’t use cool whip as it deflates so quickly.

I then added in some “eyes” and boom! Edible chocolate ghost cups! 

There’s really no cooking involved in making these. If you opt to use the quick soak method for the cashews for the filling, you can these no bake chocolate ghost cups ready to enjoy in less than an hour. 

When I made these my daughter was impatient and bit into one. I thought for sure she’d make a big mess but I was wrong. I did eat the whipped cream and chocolate filling out of these with a spoon. But, if I hadn’t already packed these little spoon molds I have, I would have made some edible white chocolate spoons for these ghost cups as well.

Ghost Cups with Chocolate Pudding

4.75 from 4 votes

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Prep Time: 45 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Author: Shashi

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These little ghost cups are a delicious, no-bake Halloween treat! Fully edible, these are made of white chocolate cups filled with a cashew chocolate pudding and topped with whipped cream.

Ingredients

For the cups:

• 1/2 cup white chocolate chips or white chocolate bar chopped

For the Chocolate Filling:

• 1.5 cups soaked cashews cashews immersed and soaked in water overnight
• 3 tablespoons cocoa
• 4 tablespoons sugar
• Sprinkle of salt
• 1 teaspoon vanilla
• 1/3 cup oat milk
• 1 tbsp melted coconut oil

Extras

• Raspberry jam
• crushed Oreo cookies

For the topping:

• Confectionary Eyes
• Whipped cream or non-dairy whipped topping

Instructions

• This recipe starts off with soaked cashews. You can soak them overnight or use this quick soak method to have them soaked and soft in 30 minutes. Then drain the cashews and place in a blender and set aside while the cups are made.
• Melt the white chocolate by placing it in a heat-safe bowl and placing that over some boiling water. Or, melt the white chocolate by placing it in a microwave safe and microwaving on high on 20 second increments, stirring between – until it’s melted.
• Coat 6 silicone muffin cup liners with the white chocolate and swirl it around so it coats the bottom of the muffin liners and about 2/3rds up the sides as well.
• Set the white chocolate cups in the silicone liners aside to harden.
• Now make the filling by adding in the cocoa, sugar, salt, vanilla, coconut oil, and milk to the blender along with the cashews and blend on high until creamy. You might have to stop the blender and scrape down the sides a few times until the filling is creamy.
• By now, the white chocolate cups should be ready so gently, remove them from the molds and set on a plate.
• Spoon a tablespoon of chocolate filling into the hardened white chocolate cups.
• Place a teaspoon or two of the raspberry jam in some and some of the crushed Oreo’s in the others – or, add a combination of the jam and Oreo’s to both.
• Top with more of the chocolate filling.
• Then, pipe on the whipped topping in swirls and ad in the eyes and these are ready for your Halloween table!

Nutrition

Serving: 1g | Calories: 375kcal | Carbohydrates: 46g | Protein: 8g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Cholesterol: 7mg | Sodium: 369mg | Fiber: 2g | Sugar: 32g

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Check out the list below for more Halloween inspired food items…