Witch Finger Cookies
Raw vegan witch finger cookies are a spooky, no-bake Halloween treat. Cocoa-dusted chocolate fingers made from dates, nuts, and cacao, with a whole almond nail. Ready in about 20 minutes.
Equipment
- Food processor
- Baking sheet
- Parchment paper
- Fine sieve (for dusting)
Ingredients
- 1 ½ cups pitted Medjool dates about 12
- 1 cup walnuts or almonds
- ½ cup rolled oats
- 3 tbsp cacao powder raw, plus more for dusting
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1 pinch salt
- 16 almonds whole, for the nails
Instructions
- Add the walnuts and oats to a food processor and pulse into a coarse meal.
- Add the dates, cacao, coconut oil, vanilla, and salt. Blend until the mixture comes together into a sticky dough.
- Take about 1 tablespoon of dough and roll it into a finger about 3 inches long, keeping it a little uneven and crooked.
- Pinch two shallow ridges around the middle to suggest a knuckle, then press a whole almond firmly onto one end for the nail.
- Place the fingers on a parchment-lined baking sheet and dust them with extra cacao for a dusty look.
- Chill in the fridge for at least 30 minutes to firm up before serving.
Notes
Keep the fingers lumpy and uneven for a creepier look. For nut-free, use sunflower seeds in the dough and a pumpkin seed for the nail. Add a dab of melted dark chocolate or jam under the almond for a gruesome "wound." Store chilled up to 1 week or freeze up to 2 months.