Little chocolate spiders sit on apple slices filled with sunflower seed butter. Cold chocolate pieces make the bodies, and a little melted chocolate supplies the legs. The crisp fruit gives you a place to spread and decorate.
Start with finished sprouted sunflower seed butter and honey-sweetened cocoa-butter chocolate chunks. With those ready, allow about ten minutes for assembling and decorating.
Where These Spiders Fit on GAPS
Keep this for occasional Later Full GAPS after digestive symptoms are gone. Use it after raw apples, properly prepared sunflower seeds, and all chocolate ingredients have been introduced and tolerated. This is not an Introduction Diet or early Full GAPS recipe.
This version uses the linked plain sprouted sunflower seed butter. Its optional coconut oil stays within that component recipe.
Choose ripe apples and use the raw-fruit preparation you have already introduced. Serve these apple bites between meals.
Prepare the Apples
Wash the ripe apples, remove the cores and cut slices that can hold the spread and chocolate. Peel first if needed for your raw-fruit introduction. Prepare enough slices for the measured spread and chocolate; there is no fixed apple count for this batch.
Use the measured spread and chocolate for one batch, cutting apple slices as needed. Apple size, slice thickness and the amount of spread on each slice affect how many bites you make.
Spread and Divide the Chocolate
Use the measured eight tablespoons of sunflower seed butter across the prepared apple slices. A chilled spread may need a brief rest before it is easy to spread; keep its own recipe intact.
Cut the cold chocolate into small irregular pieces before measuring the half cup. Divide that amount equally between two dry bowls. One portion stays cold for the bodies, and the other is melted for the legs.
Melt and Decorate
Warm the melting portion gently in a dry double-boiler insert or securely fitting heatproof bowl above simmering water. The bowl stays above the water. Stir until smooth and take it off the heat, keeping water out of the chocolate.
Place small pieces of the reserved cold chocolate on the filled apple slices as spider bodies. Spoon the melted portion into a small piping bag with a fine opening and pipe legs around the bodies. Keep the lines small enough that the spiders are separate from each other.
If the chocolate begins firming while you decorate, warm it gently again until it flows. Serve the apple slices fresh.
Recommended Equipment
Use a cutting board and small knife, measuring cups and spoons, a small saucepan with a securely fitting dry insert or heatproof bowl, a spoon, a small food-safe piping bag and a serving plate. The spread and chocolate are already made, so you do not need their processing equipment running for this assembly.
Serving and Storage
Prepare the base close to serving, then add the spread, bodies and legs. Cover and refrigerate any leftovers promptly. Store extra spread and chocolate separately, using their existing storage instructions; assembling a snack does not give the components a new storage life.
Frequently Asked Questions
When Do I Cut the Base?
Cut it before spreading and decorating. That keeps a knife from breaking the finished chocolate legs.
Do I Melt All the Chocolate?
Keep half of the measured chocolate cold for the bodies and melt the other half for the legs.
How Many Pieces Will I Make?
Use the measured spread and chocolate for one batch, cutting apple slices as needed. Apple size, slice thickness and the amount of spread on each slice affect how many bites you make.
Sunflower Butter Apple Spider Bites for Later Full GAPS Recipe
Sunflower Butter Apple Spider Bites for Later Full GAPS
Ingredients
Equipment
Method
- Have both linked components ready before beginning. Make sure the spread is soft enough to spread. Cut the cold chocolate into small irregular pieces, measure it and divide it equally. Keep one half cold for the bodies.
- Wash the ripe apples, remove the cores and cut slices that can hold the spread and chocolate. Peel first if needed for your raw-fruit introduction. Prepare enough slices for the measured spread and chocolate; there is no fixed apple count for this batch.
- Distribute the measured sunflower seed butter over the apple slices. Keep a little space around the chocolate bodies for their legs.
- Put the other half of the chocolate in a clean, dry double-boiler insert or securely fitting heatproof bowl over a saucepan of gently simmering water. Keep the bowl above the water and keep water out of the chocolate. Stir over gentle heat until smooth, then remove from the heat.
- Place small pieces of the reserved cold chocolate on the filled apple slices as spider bodies.
- Transfer the melted chocolate to a small piping bag with a fine opening. Pipe little legs around each body. If the chocolate begins firming before you finish, warm it gently again until it flows; keep water out.
- Serve the decorated apple slices fresh. Cover and refrigerate any leftovers promptly; keep extra spread and chocolate separately and follow their own storage directions.
Notes
Tried this recipe?
Let us know how it was!Other Halloween Recipes
- Cheese and Carrot Witches’ Brooms add a savory snack.
- Candy Corn Fruit and Yogurt Parfaits show three Halloween colors.
- Halloween Chili With Homemade Sausage Toes brings a gruesome main dish to the table.
Other Variations
The related spider snacks use the source’s celery, apple, peanut-butter and sunflower-butter options.
- Peanut Butter Spider Celery Logs for Later Full GAPS
- Sunflower Butter Spider Celery Logs for Later Full GAPS
- Peanut Butter Apple Spider Bites for Later Full GAPS
Recipe Source
Adapted from Spiders on a Log at Super Healthy Kids, including its apple-slice and sunflower-butter options. The linked WFLI components supply the prepared spread and homemade chocolate.
Keep Halloween Ideas Handy
The planned Halloween on GAPS Cookbook will collect festive recipes in one place. Find current resources and release updates in the WFLI shop.
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