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Creepy Creatures | Cute & as raw as they come

cute raw halloween snacks

Creepy Creatures - Possibly the Cutest Raw Halloween Snack

Halloween often starts on a high and finishes with a sugar-induced tantrum or 2.

Why don’t we balance the sugary Halloween treats with a raw alternative that not only tastes the part, but ticks all the cuteness boxes too.

This recipe sets you up with 15-18 Mini Poddies, so if you’re planning a large Halloween gathering, simply up the quantities to match.

Why do we love our Freeze & Bake Mini Poddies for this raw Halloween snack?

Because they do 99% of the heavy lifting for you.

What you end up with are super cute Bear, Cat or Bunny-shaped characters ready for you to turn into Creepy Creatures simply by adding dark chocolate and edible eyes. It’s as easy as that!

Then finish your spooky companions with a pop stick and you’ve got yourself a healthy take on Halloween.

One that pleases toddler taste buds AND grown-up standards.

Now all it comes down to is deciding which Creepy Creature you’re going to dig into first. Because one surely isn’t enough.

Here’s to your very own fa-boo-lous Halloween creations!

Makes 15 - 18 Mini Poddies I Prep 30 minutes I Freeze 70 minutes


  • 5 oz or 1 cup cashews, soaked in hot
  • water for 30 minutes
  • 2 oz or ¾ cup almond meal
  • 2 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 ½ oz bar dark chocolate for coating⠀


Drain cashews and rinse before placing in a high-speed food processor with all remaining ingredients and blitz until combined.

Spoon mixture evenly into the Mini Poddies, filling each well to about two thirds full.

Place in freezer for about 60 minutes or until firm.

Carefully remove the cake pops from the Mini Poddies and allow to thaw slightly then insert a popstick or thick skewer into the bottom of each one.

Melt the chocolate in a medium-sized bowl. Dip each cake pop into the chocolate, decorate with googly eyes, and place back into the freezer for about ten minutes to allow chocolate to set.

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