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In these chocolate spiders we have a treat that suits one and all. Being dairy-free, gluten-free and nut-free makes these chocolate spiders one of the few easy and fast to make treats/snacks that food allergy and food intolerance suffers can take guilt-free, allergy-free pleasure in consuming.

Ingredients

• 300 Grams (about 11 Ounces) of Dairy-Free Chocolate Chips
• 2 Cups of Fried Rice Noodles
• 1 Cup of Sultanas
• ½ Cup of Desiccated Coconut
• ¼ Cup of Sun Dried Apricots
• Confectioners’ Sugar (for dusting)
• Paper Cupcake Liners (as moulds)

Method

1. Line a baking sheet with non-stick baking paper. Separate and place paper cupcake moulds onto non-stick baking paper lined baking sheet.
2. Sift some confectioners’ sugar twice (we are going to be using it for dusting)
3. Finely dice the sun dried apricots
4. Into a medium large non-stick saucepan add the dairy-free chocolate chips. Place chocolate chips over a medium heat and while continually stirring start melting the chocolate chips.
5. Once enough of the chocolate chips have melted such that the yet to melt chocolate chip portions begin floating in the melted chocolate component (pretty much as ice floats in melt water) reduce the heat and keep stirring until all of the dairy-free chocolate chips have melted. Keep stirring the molten chocolate mixture to prevent bottom sticking and scorching.
6. Stir in the noodles, diced apricots, sultanas and desiccated coconut. Continue stirring to evenly combine ingredients.
7. Once all of the dairy and gluten free chocolate spiders ingredients have been combined to your satisfaction remove saucepan from heat.
8. Load paper cupcake moulds with chocolate spider mixture. Use a tablespoon to scoop out chunks of chocolate spider mixture and drop them onto the non-stick baking paper lined baking sheet. Continue distributing chocolate spider mixture among paper cupcake moulds and dollops on baking sheet until all of the chocolate spider ingredients have been used.
9. Transfer baking sheet with portioned chocolate spider mixture into the refrigerator to chill and set (approximately 1 hour).
10. Transfer chocolate spiders and baking paper from baking sheet to a biscuit tin with a lid. Chocolate spiders will keep best for longest when they are stored in airtight containers in the refrigerator. Always keep chocolate spiders covered especially when they are in the refrigerator as this will help to prevent them from drying out.
11. Chocolate spiders do also keep very well for extended periods when frozen.

Serving

• These dairy-free, gluten-free chocolate spiders are most enjoyable over a cup of coffee or tea. They also make great lunchbox treats as well as my contribution to the office cookie jar.
• Note that the kids really go for these guys so it’s just as well that they are so simple and uncomplicated to make because you will soon find yourself making them over and over again.

Yield: 24 Portions

Preparation Time: 10 Minutes

Cooking Time: 5 to 10 Minutes

Enjoy!