Healthy Halloween Truffle Bats

I’m dying!

I wanted to make a healthy version of a Halloween treat, and not to brag but, I think I pretty much nailed it.

These are simple to make, too! A bit messy, but totally worth it.
All I did was make my traditional healthy energy-bite truffles (dairy free, gluten/grain free and refined sugar free!) and decorate them with wings and eyes!
These are SUPER healthy, with a little added decadence of the candy decor.

The best part, no baking required! All you need is a food processor or high speed blender.

I piped the wings (a simple triangle shape) using melted chocolate chips. I spatuala-ed them into a ziplock bag, cut a small hole in the corner and piped them onto a baking sheet lined with parchment paper. THEY WERE FAR FROM PERFECT!
When I was done I threw the sheet in the freezer until they hardened.
(If you are feeling like this sounds like too much work and don’t want to do this, you can also use blue tortilla chips as wings!)

For the eyes, again you can pipe them if you want using white and dark chocolate. But that was too much work for me. I bought mine at bulk barn!

The trick to these bites is keeping everyone cold. The batter and the wings do best cold and once you have them assembled, store them in the fridge until you are ready to serve them up!

You will love these super healthy, decadent bat bites! If you make them, please make sure you tag me @angelamcnally, I’d love to see!


Healthy Halloween Truffle Bats



For Wings:

  • Dark chocolate chips
  • Ziplock Bag
  • Baking sheet lined with parchment paper


For Eyes:

  • I bought these.
    I got mine at Bulk Barn and they were a lot cheaper!


For the Truffle Bites:

  • 2 cups Medjool dates (about 17) pits removed
  • 1/2 cup raw almonds
  • 1/4 cup  cacao powder or unsweetened cocoa powder, plus extra for rolling.
    (I use this one. it’s pricey but the bag lasts forever and nothing compares! So good.)
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt




  1. Pipe the wings whenever you can! I did mine the night before but whenever you have some time. You’ll need 24 to make 12 bats.
    Melt chocolate chips, use a spatula to scoop melted chocolate into ziplock bag.
    Cut a small hole in the corner of the bag to ‘pipe’ the chocolate onto a baking sheet lined with parchment paper. (Scroll to bottom to see photo below of mine.)
    I did small triangles and they worked well!Too much work? Use a thin chocolate bar cut into triangles or blue tortilla chips!
  2. Now on to the truffles!
    Soak the almonds and dates and water for about 10 mins.
  3. Place all the ingredients in a food processor or high speed blender and process for 2-3 minutes, or until a sticky dough ball forms.
  4. The batter is SUPER STICKY. I like to put it back in the fridge (still in the vitamix) just to let it harden a bit.
  5. Roll 1 tbsp each of the mixture into balls and roll in the extra cacao to coat. I find it’s easier and less messy to scoop the batter into 1 tbsp lumps on a sheet of parchment paper and them before rolling into a ball, sprinkle a bit of cacao. It acts like flour does with dough, and makes it a lot easier to roll.
  6. Put the balls back in the fridge for at least 30 minutes to let firm up.
  7. Remove wings from freezer and place your eyes and wings on by firmly pushing into the balls. They should stay easily if the balls are chilled enough.
  8. Store in an airtight container in the fridge or freezer.
  9. Don’t remove from fridge until you are ready to serve!

Can you even deal with the cuteness? 

My piped wings! Not fancy but did the trick! I used the smooth side forward.