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Spooky Spiders with Raspberry Beetroot Chia Jam

1 min read

Creepin it healthy for Halloween with some spooky melt in your mouth redback spiders made with our Cacao Paste, Chia Seeds and Beetroot Powder. Treat yourself to no scary ingredients and get your vampire teeth out and bite through the dark chocolate outside to reveal a delicious oooozy raspberry beetroot chia jam centre. Bloody delicious!

Spooky Chocolate Spiders with Raspberry Beetroot Chia Jam

Rated 5.0 stars by 1 users

Servings

Makes 6 small but terrifying spiders. Double the recipe for additional chia jam and home made chocolate.

Author:

Power Super Foods

Image of Spooky Chocolate Spiders with Raspberry Beetroot Chia Jam

Ingredients

Bloody Boootiful Chia Jam

1 Tbsp Power Super Foods Chia Seeds
1 cup frozen (or fresh) raspberries or red berries
1 tsp maple syrup
Squeeze fresh lemon juice
Power Super Foods Beetroot Powder

Devilishly Dark Chocolate Cups

70g Power Super Foods Cacao Paste (Gold or Raw)
50g Power Super Foods Cacao Butter
25mls (or more if you prefer it sweeter) Pure Maple Syrup
Pinch Salt
½ tsp vanilla extract
Power Super Foods Cacao Crunch (for a bumpy spider body with crunch)

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Directions

Raspberry Beetroot Chia Jam – Spider’s inside and redback spot

Add the frozen raspberries (or any red berries) to a pan and heat gently until soft
Mash gently into a paste
Add 1 Tbsp Chia Seeds to combine
Add ½ - 1 tsp Beetroot Powder to combine (optional but adds colour and nutrition and you can’t taste it)
Refrigerate for at least 2 hours or overnight so seeds soften.
Tip – make extra because this is delicious on toast, in chia puddings etc

Chocolate Cups – Spider body

Shave Paste and Butter with a sharp knife for uniform melting (if not using buttons)
Slowly melt both over a double boiler on low with simmering water.
Once they are about half melted remove from heat and stir regularly until the melted mixture reaches 45 degrees (if you don’t want to temper your chocolate you can skip this part but it might not have the same sheen or texture)
Add maple syrup, vanilla and salt
Allow the mixture temperature to drop to 28-30 degrees – should take around 5 minutes depending
Add bowl to hot water for a few minutes to raise it to 31 degrees.
Spoon around a tablespoon of chocolate mix into a patty pan or silicon mould - make sure no water gets into the chocolate mix. Place pans onto a flat tray or muffin tray
Refrigerate for 10 mins until firm
Spoon chia jam into the centre (not too high so the top chocolate layer stays flat)
Spoon a small amount of melted chocolate on top of the jam
Cut and place 8 licorice spider legs inside so they are anchored by the melted chocolate (you can get licorice strips from the supermarket and they conveniently come ribbed in 8 sections – coincidence? We think not!) Dislike licorice? Use pretzels.
Pour more melted chocolate to the top of the patty
Refrigerate again for around ten minutes, checking at 5.
When almost set, stick candy eyes and Cacao Crunch onto your spider – if the cups have set, attach with a bit of melted chocolate
Add a small amount of chia jam for the red back (optional but very Australian)
Have a spooky time

Recipe Note

Keep in fridge and consume within 5 days. (longer if not using chia jam)