Get them while you can...they only come out at night!
Prep & Cooking: 20 minutes
Makes: 6-8 bats
1/3 cup nuts – pecans or walnuts work best, or use a combination of both
4-5 medjool dates, pitted and chopped
1 tsp vanilla extract
pinch of salt
1 tbsp cocoa powder
Small red candies, such as; pieces of jellybean or chopped cranberries to be used for bat eyes
10 chocolate cookies – cutting them can be tricky so having a few extras is a good idea
*you can use plain chocolate wafer cookies or remove the cream from chocolate sandwich cookies. Sandwich cookies will likely be your best bet if you need or want a gluten free bat-wing option.
In a food processor, chop nuts until fine (see photo). Add dates, vanilla, and salt. Continue processing until all ingredients are incorporated. Add cocoa powder and continue processing until completely blended.
Unplug your food processor and remove the mixture. The mixture should hold together easily when pinched, if not, continue processing for approximately 1-2 minutes; if mixture is still too try add an additional pitted chopped date and process. Roll into 1” balls and refrigerate for a few minutes while creating the chocolate cookie wings.
Break cookies in half by hand or using a knife. You may wish to use the point of a knife to create rough edges on the wings. Using a toothpick, create two small holes in the chocolate ball to place the red candy or cranberry eyes. After the eyes are in place, again, using a toothpick, create two small slits in either side of the chocolate ball to hold the wings. This works best if the chocolate balls are chilled in the refrigerator for a few minutes beforehand.
These bites make a cute addition to your Halloween snack tray or a spooky addition to a packed lunch.
If you are making them ahead, store the chocolate balls in the refrigerator and add the eyes and wings before serving.
If you are travelling with them be sure to store them in a hard-sided container to avoid squishing.