Mini-Fasting Guide
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Mini-Fasting Guide
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Halloween Spiders

Chocolate / Cocoa Powder / Coconut

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Halloween Spiders

Written by Dr. Kellyann Petrucci

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Prep time: 20 min • Yield: about 15 to 16 spider candies


  • 1 ½ cup pitted Medjool dates
  • 3 tablespoons raw cacao or cocoa powder
  • 3 tablespoons (plus extras to make “eyes”) mini chocolate chips; Enjoy Life makes a dairy, nut, and soy free product
  • 1 tablespoon coconut butter, chilled
  • About 6 soft licorice sticks for the “legs”


  • 1 to 1 ½ cups toasted coconut if you want to make “hairy” spiders


  1. Mix dates and cacao in a food processor and blend well. Add chocolate chips and pulse to mix. Pinch off a piece of the dough to see if it sticks together well. If not, add a few drops of water until you can form a firm ball. Roll in to 1-inch balls.
  2. With a sharp knife, cut licorice into fine strips for the legs. Using a tooth pick, make 4 small holes on one side of the ball for the legs and use the toothpick to press them into one side of the candy. Repeat on the other side. Take a tiny bit of coconut butter to form two eye balls and stick onto candy. Insert a mini chocolate chip into each eye.
  3. Store in a cool place or in the refrigerator.