Prep Time: 30 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Serves: 16 ghosts
Ingredients:
1 package of KEEN No-Bake Energy Bite Mix - Coconut Cocoa
½ cup of peanut butter
⅓ cup of greek yogurt
3 tbsp of honey
Swiss Meringue Frosting:
4 large egg whites
1 cup of granulated sugar
½ tsp of cream of tartar
pinch of kosher salt
2 tsp of vanilla extract
Garnish:
Mini candy eyes
Instructions:
1. Combine a package of Keen Coconut Cocoa Mix, peanut butter, greek yogurt and honey. Mix until thoroughly combined. Divide into 16 even balls. Shape into cones and refrigerate for 30 minutes.
2. In the meantime prepare the swiss meringue frosting in a double broiler. To the top bowl combine egg whites, sugar, cream of tartar and salt. Fill the bottom saucepan with a couple inches of water and bring to a simmer. Place the bowl on top, making sure the water doesn’t touch the bottom of the bowl. Gently stir the mixture until the egg whites are warm to the touch and the sugar has dissolved. You can test the mixture by dipping a finger into the eggs and rubbing the mixture between your fingers. You should not feel any grains of sugar and the mixture should be quite warm to the touch.
3. Move your mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat the meringue on medium low until foamy, approx. 2 minutes. Increase the speed to medium high and beat until stiff peaks form, approx 4 minutes. Add in the vanilla extract and beat for a few more seconds to incorporate.
4. Place your meringue into a large piping bag and set aside.
5. Once your cones have chilled, cut off the tip of the piping bag and pipe meringue around the cone, working from the bottom to the top and completely covering the cone. Using a small offset spatula, smooth out around the sides. Place your candy eyes and repeat for remaining cones.
6. Carefully plate your ghosts and enjoy immediately.
