Spooky Walnut Skulls

Recipe and images courtesy of Romy London (@romylondonuk on Instagram

Get ready to spook up your Halloween treats with these wickedly delicious vegan chocolate walnut skulls! Not only do they look hauntingly good, but they're also hiding a creamy raspberry "cheesecake" surprise inside that'll make your Halloween party guests go batty with excitement!

Prep time: 45 minutes
Soaking Time + Chilling Time: 8 hrs total

Ingredients:

For the chocolate skulls:

• 350g dark chocolate
• 100g walnut halves
• Skull-shaped silicone ice cube tray

For the Raspberry Cheesecake Filling:

• 75g raw cashews, soaked overnight and drained
• 60ml coconut cream
• 30ml melted coconut oil
• 30ml maple syrup
• 75g fresh raspberries
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions

Prepare the Raspberry "Cheesecake" Filling:

1. Blend all filling ingredients in a high-speed blender until smooth and creamy.
2. Adjust sweetness if needed with more maple syrup.
3. For a deeper red colour, add a few more raspberries or a small amount of beetroot powder.
4. Refrigerate for at least 2 hours to firm up.

Make the Chocolate Skulls:

1. Melt the vegan dark chocolate chips in a double boiler or microwave, stirring until smooth.
2. Spoon a small amount of melted chocolate into each skull mould cavity, ensuring it coats the sides. Refrigerate for 5 minutes to set.
3. Place a walnut half in the "brain" area of each skull mould.
4. Pipe a small amount of the chilled raspberry filling around the walnut.
5. Fill the rest of the mould with melted chocolate, ensuring the walnut and filling are completely covered.
6. Gently tap the mould to remove any air bubbles.
7. Refrigerate for at least 2 hours or until completely set.

Unmould and Serve:

1. Once set, carefully remove the chocolate skulls from the mould.
2. Store in an airtight container in the refrigerator for up to a week.
3. Serve chilled for the best texture and flavour.