70gblack liquorice laces (approx weight) cut into 8 equal-length pieces for each spider (GF if needed)
200gblack candy meltsapprox weight
black sprinkles(optional) make sure they are gluten free as needed
16candy eyes
Instructions
In a large bowl, mix the cake crumbs with the coconut cream and honey/syrup until sticky and combined.
Using your hands, mould and roll the mixture into 8 equal-sized quite condensed cake balls.
Place in the fridge to chill for 2 to 3 hours.
Use a skewer to poke 4 holes in each side of each cake-ball, where you want the legs to go.
Take your cut liquorice 'legs" and carefully push one into each hole about 1 cm deep.
Melt a couple of handfuls of candy melts according to the manufacturer’s instructions (if you need more later, you can add and re-melt).
Take each cake ball in turn and using a small pastry brush, 'paint' each cake spider with candy melt ensuring the sponge is covered completely. (TIP - Use a skewer poked into the bottom to hold the cake ball. This will allow access the the whole ball, without having to touch the cake).
Whilst the candy melt is still a little sticky, dip the spider’s head into sprinkles (if using).
Once covered, remove the skewer (if used) and cover the hole with a small blob of candy melt.
Place on a piece of non-stick baking paper and leave to set.
Once all the spiders are covered and dipped, stick on the eyes. Use a small spot of candy melt to stick each eye in place.
Leave the spiders to set completely (This process will be quickened by placing in the fridge for 10 minutes).
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
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