With a sharpie, draw out Jack ‘o Lanterns’ eyes, nose and mouth over the side of your mandarins. This sketch will help you be more precise when you make incisions in the mandarin skin.

With a cutter or a sharp knife, cut along the lines you traced with your sharpie, making sure you don’t cut it all the way through.

Remove the orange layer of the skin (making sure the white, internal part of the skin is still intact).

Melt the chocolate and use it to fill the incisions you made on the mandarin skin. You can do so by helping yourself with a small kitchen brush or with a small spoon and a toothpick, just like I did.

Slice the top off the mandarins, then run a sharp knife or cutter around its interior and cut out a big cone of mandarin pulp which you’ll reserve for the dirt filling or for a fruit salad. Do not remove all of the pulp, but make sure you leave some attached to the skin so it will add a juicy taste to your dirt filling.

Place your Halloween mandarin cups in the refrigerator and start preparing the filling.

Combine all ingredients for the Dirt filling in a Vitamix and blend until you have smooth and creamy mousse.

Transfer the dirt mousse in a pastry bag (or in a Ziploc bag in which you cut off a small piece of the corner) and squeeze out the mousse in the mandarin cups.

In a small pan, melt the dark chocolate, take it off the stove and mix date syrup and cacao nibs, mixing well until they are all coated with the chocolate-date syrup mixture.

Garnish your Halloween Mandarin Dirt Cups with some glazed cacao nibs, some shaved coconut and crushed freeze dried raspberries.

Add in a fun paper straw (I cut mine in 3 pieces) and serve!