Ingredients
The following ingredients have 12 Servings
- 6 Medjool dates, pitted (heaping ½ cup)
- ½ cup unsalted, natural almond butter
- ¾ cup unsalted, roasted almonds
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt (optional)
- 1/3 cup vegan chocolate chips
- ¼ teaspoon coconut oil
- 1/3 – ½ cup cashew halves (96 pieces)
- 2 tablespoons dried cranberries, cut into small pieces
Instruction
- Line a medium baking sheet with wax paper or parchment. Set aside for later.
- Add dates and almond butter to a food processor. Blend until you get a sticky, crumbly mixture, about 1 minute. Scrape down the sides of the processor as needed. Add in almonds, cocoa powder and salt. Blend until this mixture becomes dough-like and cohesive, and just slightly crumbly.
- Pour this mixture into a medium bowl. Press down on the mixture until it resembles dough.
- Using your hands, roll about 2 tablespoons into a ball and drop onto the prepared baking sheet. Flatten slightly to resemble a spider’s body. Place “bodies” evenly apart, ensuring enough space to add 4 legs on each side. Repeat until no mixture remains. Cover with plastic wrap and set aside for later.
- Line a small baking sheet with wax paper or parchment. Add chocolate and oil to a small, microwave-safe bowl. Heat in 20-second increments until softened and melted. Stir until smooth. Dip each cashew half completely in chocolate, creating a thin layer of coating. Tap off excess and lay flat on the prepared baking sheet. Repeat until all cashew halves are coated, ensuring that no “legs” touch. Place in the freezer for 5-10 minutes, or until just hardened.
- Uncover the spider bodies and remove spider legs from the freezer. Press 4 spider legs into one side of a spider body. Press 4 more legs on the other side. If a body gets crumbly, press back together. Repeat until all spiders have been completed. Press two cranberry “eyes” into the front of each body.
- Enjoy! Storing notes below.
