Sneaky Scary Spiders

Get your Ghoul on with these Gluten Free Dairy Free Halloween treats! This recipe is a great way to still enjoy the halloween spirit (hehe) without all the nasty chemicals and preservatives. Your kids will love these sneaky spiders just don’t tell them that are healthy. You can experiment will all sorts of options for the legs- liquorice (contains gluten), dried mango or bananas. The dairy free chocolate is super easy to make and you can even use it to make a web on your dessert plate!

 

Ingredients

375g Bliss Ball mix 45g Coconut oil 4-5 dried mango pieces (or liquorice or dried bananas) Approx 1 tbsp dried goji berries 1 cup (~200 g) finely chopped cocoa butter 4 Tbsp (60 ml) maple syrup or agave nectar 1/2 cup (48 g) cacao powder optional: 1 tsp vanilla extract optional: pinch sea salt, plus more to taste

 

Method

1. Mix Bliss Ball mix and coconut oil as directed on packet 2. Make 10 balls for the spider body (approx 1 tbsp of mixture) 3. Make 10 smaller balls for the spider heads (approx 1 tsp of mixture) 4. Cut ‘L” shapes from the mango pieces- 8 legs for each spider 5. Use a toothpick to create 4 holes on each side of the body. Place the mango pieces into the holes and mould the mixture to keep in place. 6. Add the smaller ball to the front of the spider and mould to create the head. 7. Place a toothpick at the back of the spider, in between the last two legs- this is to act like a handle when you are coating the spiders in chocolate 8. Place into the freezer for 10 minutes to set 9. Fill a saucepan 1/4 of the way with water and bring to a boil over medium high heat. Reduce to simmer.Then set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler"). 10. Add finely chopped cocoa butter to the bowl and let melt - 2-3 minutes. 11. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl from the saucepan and turn off the heat. 12. Add cacao, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps. 13. Allow to cool for 5-10 minutes 14. Using the toothpick as a handle- dip the spiders in the chocolate mixture. Use a spoon to ensure the spider is fully covered. 15. Allow any excess chocolate to drip off before placing on grease proof paper 16. Refrigerate for 2 hours and then enjoy! 17. Any left over chocolate can be placed into a piping bag and used to make a spider web, poured into chocolate moulds or just let the kids lick the bowl =)

 

Serves Approx

8-10 Thank you to Emma Boucher for this recipe!