Halloween Chocolate Mice

Ingredients you'll need to make healthy mice

Scroll down to the recipe card below for full information on ingredients and amounts.

• Almond Flour: Use super-fine almond flour instead of almond meal, as the finer texture creates a smoother, melt-in-your-mouth feel that's perfect for these chocolate mice.
• Almond Butter: Choose a creamy almond butter (or peanut butter) to help bind the mixture and give it a nutty flavor.
• Cocoa Powder: Dutch-processed cocoa powder is best for no-bake recipes since it has a smooth, mellow flavor and lacks the acidity of natural cocoa. I explain more in the round up post cocoa powder recipes.
• Maple Syrup: Maple syrup adds a subtle, natural sweetness while keeping the treat refined sugar-free and a bit healthier.
• Chocolate Chips: Semi-sweet chocolate chips offer the ideal balance of sweetness and color—use vegan chocolate chips if you want to keep the recipe vegan.
• Pumpkin Seeds: Raw pumpkin seeds make the perfect little "ears" for the mice and add a fun, crunchy touch.
• Sesame Seeds: White sesame seeds add just the right contrast and detail to create the mouse "eyes."
• Pretzel Twists: Use regular or thin pretzel twists for the tails—they’re easy to insert and add a salty-sweet crunch.

Divide the dough into six portions. Roll each into a smooth ball, then shape it into an oval and pinch one end to create a pointed "nose" — this forms the mouse body.

To add the tails, gently break pretzels to get curved pieces — one piece usually makes one tail. Insert a pretzel into the rounded end of each mouse to form the tail.

To add eyes, lightly moisten your fingertip and dab the spot where the eyes will go. Use the damp finger to place two sesame seeds — they’ll stick easily.

For ears, dampen two pumpkin seeds and blot off excess water. Press them gently into the top of the mouse.

Let the chocolate mice sit at room temperature for a few hours or overnight to firm up.

Recipe tips

• Fix dough texture: Add more almond flour if too soft, or a few drops of water if too firm.
• Adjust sweetness: Tweak the maple syrup and cocoa powder to suit your taste.
• Storage: Keep in an airtight container for 2 days at room temperature or up to a week in the fridge. Let them come to room temperature before serving.