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boo berry truffles | she paused 4 thought

BOOBerry Truffles

These sweet & nutty ghosts will be a real treat for Halloween.
Course Halloween
Author Cathy Arkle


  • 2/3 cup walnuts I used Sanguinetti red walnuts
  • 1/2 cup + 32 dried blueberries for the eyes
  • 1/2 cup pitted & chopped California Medjool dates about 6 dates
  • Dash of sea salt
  • 1 bag 12 oz. of Wilton's Bright White Candy Melts or white chocolate of your preference.


To make the truffles:

  1. Place the walnuts in the food processor and process until nuts are ground into small pieces, about 30 seconds.
  2. Add the dried blueberries, chopped dates, and sea salt into the food processor with the nuts and process another 30 seconds.
  3. Remove mixture from food processor and form 14 small balls out of the mixture by rolling them between your palms.
  4. Place balls on a cookie sheet covered in wax paper. With your fingers pinch the balls to form a cone-like shape.
  5. Put formed truffles in the refrigerator.

To form ghost arms:

  1. Tape your arms template to a small cookie sheet. Put a piece of waxed paper over the template and tape the paper to the cookie sheet.
  2. Melt 1/2 cup of white chocolate in the microwave according to the directions on the package.
  3. Put melted chocolate into a snack size ziplock bag and cut a small tip off the edge and pipe chocolate following the template to form the arms.
  4. Set cookie sheet in refrigerator for 10 minutes or until set.

To form ghosts:

  1. Melt remaining chocolate in microwave.
  2. Dip each truffle in the chocolate and place on the cookie sheet.
  3. Gently press each arm into the truffle.
  4. Press 2 dried blueberries in the top of the truffle for the eyes.
  5. Repeat until all of the truffles are finished.
  6. Place the prepared BOOberry Truffles in the refrigerator until you need them.

Recipe Notes

Allow a couple hours to make these.