Put all ingredients except for raisins/currants into food processor and blend. (Be careful not to use too much agave, or your ghosts will turn brown.) Next shape the mixture into little lumps. For the eyes, press currants into the lumps toward the top, or pinch raisins in half to make them smaller. (I couldn’t resist using a ton to make a Charlie Brown!) Then dehydrate over night at 105 degrees. Chill in the fridge (they’ll hold together better) and serve. Enjoy!

TIP: My ghosts were too tall for my dehydrator (I have the round kind where the number of trays you stack determines its height). I had a ton of trays, so I took some scissors and cut out the netted part in the middle of one of them, and I just put its outer rim above the tray with the ghosts on it. It worked perfect, and now I can make muffins and other tallish things, too!