in a food processor, blend the medjool dates, chocolate protein powder, cocoa powder, sunbutter, vanilla extract, dairy free milk and sea salt.

blend until a thick dough forms. if the mixture seems dry, add a little more dairy free milk

divide the mixture into cookie shapes or press into molds.

melt the dark chocolate in a double boiler or microwave in short intervals until smooth. coat each pop or ball in the melted chocolate, placing them on parchment paper to set in the freezer.

once the dark chocolate is set, melt the white chocolate and use it to create ghost designs on top—either drizzle it over to create ghostly shapes or use a piping bag to draw little ghosts.

chill in the fridge or freezer until firm. enjoy!