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Easy Halloween Mummy Bites

Priscilla S
Enjoy a spooktacular treat with these Easy Halloween Mummy Bites, a no-bake recipe using pantry staples that are both frightfully cute and healthy, making it perfect for a ghoulishly good Halloween! Plus, they're gluten-free, dairy-free, and vegan-friendly.
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Ingredients
  

INGREDIENTS

  • 1 cup puffed brown rice crispies (puffed white rice or puffed quinoa will also work)
  • ½ cup cashew butter* (or any other nut butter of choice)
  • 2-3 tbsp maple syrup (or honey for non-vegan version)
  • 2-3 tsp melted coconut oil
  • 1 tsp vanilla extract (optional)
  • pinch of sea salt

White Baking Chips Coating

  • 1¼ cup dairy-free white baking chips** (adjust to your liking)
  • 1 tsp coconut oil

Decorating

  • candied eyes (or large black sprinkles)

Equipment

  • large bowl
  • small-medium stainless steel bowl (or heatproof glass bowl)
  • small saucepan
  • silicone spatula (large metal spoon)
  • measuring cups and spoons
  • parchment paper
  • baking tray (that will fit into your freezer)
  • oven mitts
  • ziplock bags (optional)

Instructions
 

Making Easy Mummy Bites

  • Get a baking tray and line it with parchment paper. Set it aside.
  • In a large bowl, mix together maple syrup, cashew butter, vanilla extract, and melted coconut oil until you achieve a creamy, smooth consistency, and the cashew butter has slightly thinned down.
  • Slowly add the puffed brown rice crispies, gently folding them into the mixture until everything is well combined. Feel free to add more rice crispies if you desire extra crunch.
  • Now, it's time to roll the mixture into bite-sized balls of yumminess. Take 1 tablespoon of the mixture and roll it in the palm of your hands, then place it on the lined baking tray. Repeat this process until you've used up all the mixture.
  • TIP: Keep a small bowl of warm water nearby while rolling the balls to prevent your hands and fingers from getting too sticky from the mixture.
  • Now, place the tray in the freezer to set for 15-20 minutes or until it hardens.
    NOTE: You could try coating the balls with the melted white baking chips immediately, but there's a chance they may fall apart. To prevent this from happening, it's best to place them in the freezer.

White Baking Chips Coating

  • Melt the white baking chips using the double boiler method or in the microwave. For the full steps of the double boiler method, please refer to my recipe here, where I provide a detailed process. Once the white baking chips have melted down to a nice, smooth consistency, set aside. Also, reserve a ¼ cup in a separate bowl to use for decorating later.
  • Remove the brown rice crispies balls from the freezer and allow them to rest at room temperature for 5 minutes. If they are too cold, the melted white baking chips will harden, and you will need to re-melt them.
  • For the coating: Gently place each ball one at a time into the melted white baking chips. Move them around and spoon the mixture over the balls until it's fully covered. Carefully take them out and place them back on the lined baking tray. Repeat these steps until all balls are coated with the melted white baking chips.
  • Set them back in the freezer for another 15 minutes or in the fridge for 30 minutes, or until they are set.

Decorating

  • Now for the best part – decorating time! Remove the balls from the freezer and retrieve the melted white baking chips we set aside earlier. If it has hardened for any reason, simply place it back on the double boiler for a few minutes or in the microwave (using a heat-safe bowl).
  • It's time to unleash your inner Picasso and create these ghoulish Halloween treats. Use a spoon to drizzle the melted white baking chips over the balls until they resemble mummy-wrapped cloth. Alternatively, you can create your own piping bag with a Ziploc bag and drizzle the mixture that way. Be forewarned, it can get a little messy, but it's all part of the experience!
  • Dip the candied eyes into a bit of the melted white baking chips and place them onto the balls. Your cute little Halloween Mummy Bites have now come to life! (again figuratively speaking, lol)
  • Once you're finished, place them back in the freezer or fridge one last time to set another 15 minutes in the freezer or in the fridge for 30 minutes. Once set, they are ready to be eaten, enjoy!

Notes

Yields 12-13 Easy Halloween Mummy Balls
* I chose Nuts to You Nut Butter Cashew Butter because I really like its flavour and consistency, but you can use your nut butter of choice. If you have nut allergies, no worries, just use seed butter as a substitute.
** I used Camino's Vegan White Baking Chips because they are my personal favourite, and absolutely love Camino's products! But feel free to use whatever you prefer.
STORAGE: Store in the fridge for up to a week in an airtight container or tin. You can also store them in the freezer for up to 1-2 months in an airtight container, but that is if they last that long.
NOTE: Sometimes, the melted white baking chips may start to thicken if too much time has passed, but don't worry. Simply place the bowl back on the double boiler, or melt it down again in the microwave.
SUGGESTION: If you'd like a thicker coating of the melted white baking chips, simply melt more baking chips and apply a second coating before decorating! Then, you're good to go.
WANT MORE? Just double the recipe, and you'll have even more yummy Mummy Bites to enjoy!