No Bake Chocolate Protein Spider Bites

Your Halloween dessert plans just got a little cuter. These chocolate protein spider bites have a rich brownie-inspired center, a dark chocolate shell, and tiny pretzel legs. Add candy eyes and suddenly your afternoon chocolate craving is dressed for October.

Made with One Sol Chocolate Sea Salt Lean Plant Protein, they’re an easy way to work protein into something you’ll actually look forward to making. No oven required. Just mix, roll, dip, and decorate.

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The recipe

Makes: 6 large spider bites
Time: About 20 minutes of prep, plus 30 minutes in the freezer and additional time for the coating to set

Ingredients

For the brownie bites:

• 90 g One Sol Chocolate Sea Salt Lean Plant Protein, measured by weight
• ¾ cup almond flour
• ¼ cup unsweetened cacao powder
• ¼ cup maple syrup
• ¼ cup unsweetened peanut butter
• 1–3 tablespoons milk of choice, added gradually

For the coating and decorations:

• 50 g dark chocolate
• 1 teaspoon coconut oil
• 12 candy eyes
• Chocolate-covered pretzels, broken into 48 leg pieces
• Flaky sea salt, optional

How to make them

1. Mix your brownie base. Combine the protein powder, almond flour, cacao powder, maple syrup, and peanut butter in a bowl. Add the milk one tablespoon at a time, mixing until the dough holds together without becoming sticky. You may not need all three tablespoons.
2. Roll and chill. Divide the dough into six equal portions and roll into balls. Place on a parchment-lined tray and freeze for 30 minutes.
3. Prepare your decorations. Break the chocolate-covered pretzels into small curved pieces for the legs. Set aside eight pieces and two candy eyes for each spider, plus a few extra pretzel pieces in case any break.
4. Melt the chocolate. Microwave the dark chocolate and coconut oil in short bursts, stirring between each, until smooth.
5. Dip and decorate. Coat each chilled bite in melted chocolate and return it to the tray. Before the coating sets, gently press four pretzel legs into each side and add two candy eyes. Work one spider at a time so the chocolate stays soft enough to hold the decorations. Add a little flaky sea salt if desired.
6. Let them set. Refrigerate until the chocolate coating is firm, then serve chilled.

A few tips for your cutest batch

Measure your protein powder by weight. Scoop sizes vary, so use 90 g rather than assuming three scoops will give you the right amount.

Go slowly with the milk. The dough should be easy to roll and firm enough to hold the pretzel legs. If it feels crumbly, add a little more milk. If it feels too soft, chill it before shaping.

Keep the legs short. Small pretzel pieces are easier to attach and less likely to snap. A dab of melted chocolate can help secure a loose eye or leg.

How to store them

Keep the bites in an airtight container in the fridge and enjoy within 3–4 days. For longer storage, freeze the undecorated centers and add the coating, eyes, and pretzel legs closer to serving. This helps keep the pretzels crisp.

Give your protein routine a chocolate upgrade

Your bag of protein has plans beyond the shaker. Start with these spider bites, then keep Chocolate Sea Salt on hand for your next smoothie, breakfast bowl, or chocolate-inspired recipe.

Ready to make your October snack lineup a little sweeter?

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