Chocolate Halloween Hobgoblins for Every Creature to Enjoy


Call them chocolate hobgoblins or just little monsters. Either way, these mysterious blobs are fun to make and tasty to eat. The recipe was originally shared with us by Enjoy Life Foods, so it’s gluten-free, vegan, and top allergen-free. If you don’t have an issue with peanuts or tree nuts, you can use peanut butter or nut butter in the recipe.

Chocolate Halloween Hobgoblins Recipe - Dairy-free, Gluten-free, Nut-free, and Allergy-friendly (fun for kids!)

Special Diet Notes: Chocolate Halloween Hobgoblins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

Chocolate Halloween Hobgoblins
Prep time
Total time
This is a fun, easy recipe to enjoy making with kids. But warning: it can get messy!
Recipe type: Dessert
Cuisine: American
Serves: bunches of little goblins
  1. Pour the rice cereal into a shallow pan.
  2. In a small bowl, mix together the sunflower seed butter and brown rice syrup. The mixture should be quite stiff. Pinch off about ½ tablespoon and form it into a pear shape.
  3. Roll the pear shaped sunflower mixture in the cereal, pressing the cereal in to stick. Reshape the "hobgoblins" if needed. Set them in the refrigerator while making the chocolate coating.
  4. Put the chocolate chips and shortening in a microwaveable container. Microwave for 30 seconds and stir. Repeat, then heat in 10 second intervals just until the chocolate is melted and smooth. Do not overheat.
  5. Using a fork, dip the goblins (one at a time) into the melted chocolate. Make sure to carefully tap the fork on the edge of the bowl to remove excess chocolate. Place them on parchment lined sheet.
  6. To give those creepy creatures some eyes, use a single rice puff for each eye. You can even give them eyeballs but putting a small drop of chocolate in the center of the rice puff. You could also use frosting to create eyes or even a mouth! Have fun and be creative.
  7. Let sit to harden. You can quicken the hardening by placing in the refrigerator. Enjoy!

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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