Choco-Cherry Ghost Pop-Tarts

Flaky vegan puff pastry filled with cherry jam and chocolate hazelnut spread, glazed into spooky-cute ghost pop-tarts.

Vegan | Soy-free

Halloween desserts are meant to be fun, festive, and a little spooky. These Choco-Cherry Ghost Pop-tarts are exactly that. With their flaky puff pastry layers, rich chocolate-hazelnut center, and sweet cherry jam, they’re the perfect mix of spooky and cute. Plus, they’re completely vegan and come together easily with store-bought puff pastry, making them a stress-free treat for your Halloween spread.

Even though Halloween marks the transition to the cooler months, it still carries that same spirit of play and creativity. I love baking recipes like this one that remind me not to take things too seriously in the kitchen. These ghost-shaped poptarts are nostalgic, a little messy, and perfect to enjoy while watching your favorite spooky movie or sharing with friends during a Halloween get-together.

The making of: Choco-Cherry Ghost Pop-Tarts

The magic begins with puff pastry, which gives these vegan poptarts their golden, buttery texture without the need for eggs or dairy. I rolled out the pastry and used a ghost-shaped cookie cutter to make matching tops and bottoms. Each one gets a spoonful of cherry jam and a small dollop of vegan hazelnut spread before sealing them with a little oat milk “egg wash.” Once baked, they puff up beautifully with a light crisp on the edges.

After cooling, I dipped each ghost into a simple white glaze to give them that haunting glow. The eyes are tiny black candies, and the mouths are drawn with an edible black marker to bring their spooky personalities to life. The combination of flaky pastry, fruity cherry filling, and smooth chocolate hazelnut center makes every bite decadent and fun. These vegan ghost pop-tarts are proof that Halloween treats can be equal parts eerie and delicious!

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Choco-Cherry Ghost Pop-Tarts

Rating: 5.0/5

( 1 voted )

Serves: 3-6 Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Pop-tarts:

• 1 sheet vegan puff pastry, thawed
• 4 tbsp cherry jam
• 4 tbsp vegan hazelnut spread (such as Nutiva or Nocciolata Dairy-Free)
• 2 tbsp oat milk (for “egg wash”)

Glaze:

• 1 cup powdered sugar
• 1 tbsp oat milk (adjust for desired consistency)
• ½ tsp vanilla extract (optional)

Decoration:

• Black round candy 
• Edible black marker

Procedure

1. Preheat oven to 400°F and line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry until even. 
2. Use a ghost-shaped cookie cutter to cut out an even number of pieces (you’ll need tops and bottoms).
3. Spoon a small amount of cherry jam and vegan hazelnut spread into the center of half the ghosts, leaving a border around the edges. 
4. Brush the edges with oat milk and place a second ghost cutout on top. Gently press down the edges with your fingers or a fork to seal.
5. To bake, arrange the poptarts on the prepared sheet and brush the tops with more oat milk. Bake for 15-18 minutes, or until puffed and golden brown. Allow to cool completely on a wire rack.
6. Once cooled down, whisk together in a small bowl powdered sugar, oat milk, and vanilla until smooth. Dip each cooled poptart into the glaze, letting the excess drip off. 
7. Add candy eyes while the glaze is still wet and let set. Once dry, use an edible black marker to draw small ghostly mouths.
8. Serve for breakfast, as a snack or dessert. ENJOY!

Notes

-Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. Reheat briefly in the oven or toaster oven before serving. -Gluten-Free Option: Use a gluten-free puff pastry if available; otherwise, the filling and glaze are naturally gluten-free. -Variations: Try strawberry jam or raspberry preserves for a different fruity flavor, or add a sprinkle of sea salt before baking for a sweet-salty twist.

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