Trick or Treat Yo’ Self to these Killer Desserts

Spooky season is in full effect and we have some wicked treats for your upcoming Halloween party. We turned classic treats into spooky eats with our Moroccan Ghriba Almond “Spider” Cookies and our Chocolate Buckwheat “Spider-Web” Brownies. Be the ghostest with the mostest and add these spooktacular desserts to your party menu.

Moroccan Ghriba Almond “Spider” Cookies

Makes about 20 cookies 

Shopping list

For the coating:

¼ cup powdered sugar

For the dough:

1 vanilla bean

1 cup almond flour

3 tablespoons powdered sugar

¼ teaspoon kosher salt

1 teaspoon toasted sesame seeds, plus more for sprinkling

3 tablespoons unsalted butter, softened

For the decoration:

1 cup dark chocolate chips 

½ cup heavy cream, warmed 

1 cup Chocolate Covered Almonds (Hu Hunks Chocolate Covered Almonds with Sea Salt were used in our version)


Small bowl, medium bowl, sheet pan, parchment paper, pastry bag or zip-lock baggie


1. Prep the coating; make the dough

Heat the oven to 350°F. Line a sheet pan with parchment paper. 

  • For the coating, in a small bowl add the powdered sugar.
  • Cut the vanilla bean in half lengthwise and scrape out the seeds; set aside the seeds and save the bean for another use.

In a medium bowl, using a fork or whisk, stir together the almond flour, powdered sugar, vanilla seeds, salt, and 1 teaspoon sesame seeds, being sure to break up any lumps. Add the butter; using a fork, pastry cutter, or your fingertips, cut the butter into the flour mixture until incorporated and smooth. Using your hands, press to form the mixture into a dough.

2. Form and bake the cookies

Using a 1-teaspoon measuring spoon, scoop out 1-inch rounds of dough and, using your hands, roll into 1-inch balls. Roll each dough ball in the powdered sugar and arrange the balls on the prepared sheet pan 1 to 2 inches apart. 

Using the palm of your hand, dusted with flour, press the balls into a 2″ round. Bake until golden brown, 8 to 10 minutes. Remove from the oven and let cool on the sheet pan for about 10 minutes.

3. Make the Chocolate Ganache

In a medium bowl add the dark chocolate chips.  Pour the warmed heavy cream over the chips and stir until all the chips are melted and the mixture is smooth. Transfer the ganache to a pastry bag or ziplock baggie for piping. Use this ganache to secure the almond “spider body “ to the cookie and to make the “spider legs”.

4. Decorate the Cookies

Snip the tip of the piping bag (about 2 millimeters) to release the frosting. Squeeze a pea-sized dollop of frosting onto the middle of each cookie and place a chocolate covered almond (pointy side up) on top of the frosting and press slightly to secure. Next, pipe 6 legs, 3 on each side of the almond. Let sit for 15 minutes before enjoying.


Transfer the cookies to a plate and serve.

Chocolate Buckwheat “Spider-Web” Brownies

Shopping List

2¾ ounces bittersweet chocolate (preferably 72% cacao solids) 

7 tablespoons butter, at room temperature, plus extra for greasing

½ cup coconut sugar, preferably organic

Kosher salt

2 large eggs, at room temperature

1 tablespoon buckwheat flour

1 cup of dark chocolate chips

½ cup heavy cream, warmed

½ cup of white chocolate chips


Whisk, 1 small heatproof bowl, 2 medium heatproof bowl, preferably metal, medium sauce pot,12 cup muffin tin, sheet pan, 2 pastry bags or 2 zip-lock baggies

1. Prep the ingredients; make the brownie batter

Heat the oven to 350°F.

  • Lightly grease 12 wells of a muffin tin
  • Coarsely chop the chocolate, if needed.
  • Cut the butter into ½-inch pieces.

Fill a medium sauce pot one-third full with water and bring to a simmer. 

In a medium heatproof bowl, combine the chocolate and butter. Set the bowl over the simmering water and heat, without stirring, until the chocolate and butter are melted, about 2 minutes. Whisk until smooth. Carefully remove the bowl from the heat and let cool slightly. 

Add the sugar and a pinch of salt to the chocolate mixture and whisk until well combined. Working with 1 at a time, add the eggs and whisk until smooth. Whisk in the buckwheat flour. 

2. Bake the brownies

Pour the brownie batter into the prepared muffin tin, filling the wells about three-quarters full. Set on a sheet pan, if desired, and bake until a toothpick inserted into the center of the brownies comes out clean, 20 to 25 minutes. Let cool for 20 minutes.

While the brownies bake, make the chocolate and white chocolate ganache. 

3. Make the Chocolate and White Chocolate Ganache

For the chocolate ganache (used to frost the top of each brownie), add the dark chocolate chips to a medium bowl. To the bowl, add the warmed heavy cream and stir until all the chips are melted and the mixture is smooth. Transfer the ganache to a pastry bag or ziplock baggie for piping.

For the white ganache (used to create the “web” effect on top of the chocolate ganache), place the white chocolate chips in a small heatproof bowl and set the bowl over the simmering water and heat, stirring continuously, until the white chocolate is melted and smooth. Take care not to overheat the white chocolate or contaminate it with any moisture or it will seize up. Transfer the ganache to a pastry bag or ziplock baggie for piping.

4. Decorate the brownies

On cooled brownies, spread a generous and even layer of chocolate ganache that covers the entire surface of each brownie. 

Working one at a time, pipe the white chocolate in a tight spiral over the top. Right away, drag a toothpick through the white chocolate and dark chocolate ganache, starting in the center and pulling outwards. Repeat this step 5 to 6 times, moving around the brownie to make a spiderweb pattern and cleaning the toothpick between each drag.


Transfer the brownies to individual plates and enjoy these killer treats!