Melt 1 cup of dairy-free chocolate chips in a microwave-safe bowl in 30-second intervals until smooth and melted. Transfer to a piping bag and pipe wing shapes onto wax paper. Chill for 1 hour until set.

Combine 1 cup of sifted powdered sugar with enough water to form a thick paste. Roll into small balls and press mini dairy-free chocolate chips into the centers. Refrigerate for 30 minutes.

In a food processor, combine ½ cup vegan buttery spread, 1 cup brown sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt, ½ cup unsweetened cocoa powder, and 1 cup oat flour. Process until smooth.

Roll brownie batter into bite-sized balls, about 1 inch in diameter, and place on a lined baking sheet.

Attach two chocolate wings to each brownie bite and place two googly eyes on the front.

Enjoy immediately or refrigerate in an airtight container for up to 5 days.