Creepy Halloween Zombie Fingers
While I am extremely adverse to blood, gore and anything horror-film-related, the one time of year that I actually enjoy creating anything gross – like these creepy Zombie Fingers – is at Halloween.  There’s something about the season that brings out that Food Network Halloween Wars contestant in me!
Despite how much I enjoyed creating these chocolate zombie fingers, because they looked so realistic, they honestly grossed me out and could barely bring myself to look at them.  Biting into these decomposing fingers, and being able to see the raspberry jam blood and the marzipan bones, made these little treats difficult to eat, but they were yummy, once I got over the gross factor!
If you’re looking for a one-of-a-kind Halloween treat that’s sure to blow your guests’ brains out (see what I did there??!!), then you’ll want to make these Zombie Fingers! Serve them on a plate of chocolate crumbs, and they’ll look like you freshly dug them up from your garden! Best part, they’re gluten free! Who knew that Zombies would be gluten free??!!
Looking for another Halloween Project? Be sure to check out my Haunted Victorian Gingerbread Mansion here.
ZOMBIE FINGERS
Makes 8 fingers
- 1/2 cupAlmond Flour
- 1/2 cupConfectioners Sugar
- 1/2 tspAlmond Extract
- 2 tbsCorn Syrup
- 1 cupWhite Chocolate Chips
- 1 tbsCoconut Oil
- 1/3 cupRaspberry Jam
- 1 tbsCocoa Powder
- 1/2 tspCream of Tartar
- 1 tspVanilla Extract
Instructions
- In a medium size mixing bowl, whisk almond flour, confectioners sugar together to combine.  Add almond extract and corn syrup. Mix with a wooden spoon until the mixture clumps together.  Remove from bowl, and working on a flat surface, knead mixture until smooth but still somewhat firm yet sticky.  Pinch off 1 tablespoon of the mixture and roll marzipan into an long log resembling the bone of an index finger.  Repeat until 8 bones are created.  Set aside.
- In a microwaveable bowl, add chocolate chips and coconut oil.  Place in the microwave and heat on the defrost setting for 1 minute.  Remove, stir and return to the microwave and continue defrosting in 30 second intervals, stirring in between, until the chocolate is smooth.
- Add 2-3 tablespoons of melted chocolate into the finger molds.  Turn the mold to coat with chocolate.
- Place chocolate in the fridge to chill for 3 minutes.  Remove from the refrigerator.  Add a log of marzipan and then a teaspoon or two or raspberry jam, taking care not get the jam on the edges.  Add 1 to 2 tablespoons of chocolate, ensuring to spread the chocolate right to the edge so that it form a seal, sealing in the jam.  Return the mold to the refrigerator to chill until the chocolate is firm.
- Gently remove fingers from the mold.  To create the look of decomposition, dip your index finger in the cocoa powder and gently rub it over a chocolate finger until the desired appearance is achieved. Repeat for remaining fingers. Serve over mounds of chocolate crumbs to depict the look of freshly dug up decomposing fingers.
