Happy Belated Halloween (Or: I try to make Vegan Peanut Butter Spiders)
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!Let me preface this by saying I had every intention of posting this on the night that I made these cute little devils, but I ended up getting surprised with a proposal on that same night, so I hope you forgive me for my lateness (Please see below as Zoidberg is doing a lovely job modeling my ring – that little thief!)
So, anyhow, Halloween was very eventful with pictures and text messages to friends and retelling the story and all that. Despite all of the eventfulness, I had made a promise to myself to try and recreate the peanut butter spiders I saw on Plant-Based on a Budget and I stuck to that promise.
These little guys looked so cute and I couldn’t resist trying to make them. There are a few things I will say right now about them –
1) They are delicious, especially if you are a peanut butter fiend like me.
2) My dog was happy I could make them because there were a lot of bowl scrapings he got to lick afterwards. He goes psycho over peanut butter.
3) These spiders are only easy to eat if you can eat them right out of the freezer. They thaw and become more, well, peanut butter-like within 10-15 minutes of taking them out of the freezer and then they really lose their structure.
The vegan peanut butter spiders were pretty easy and fun to make, and I loved using mini vegan chocolate chips for eyes (2? 4? Why not 8?) but they were hard to transport, hard to get all in the freezer with the legs on, and have a short perfect eating temperature, so I would recommend these for a fun project to do with a few friends or your kids, but definitely not something to do for a work party, as I attempted.
I also ended up trying to stick some of the leftover balls in the oven to make peanut butter cookies (350 degrees for 12 minutes, if you’re interested). They were definitely peanut-buttery.
I owe you all a lot of apple and pumpkin/gourd-related recipes, and believe me, they are coming! In the meantime, share any Halloween recipes you made this year in a comment below, or on Facebook or how about Twitter?
