Line a cookie sheet with waxed paper or parchment paper.

Place the dairy free chocolate chips in a microwave safe bowl and microwave on high for 60 seconds. Stir. If they are not completely melted, microwave for 10 seconds at a time until fully melted.

Allow the melted chocolate to cool for a few minutes, then spoon into a piping bag. You could even use a ziploc bag in a pinch, just don't squeeze it too hard and break it.

Snip off just a little bit of the tip of the bag. Pipe half moon shapes onto the prepared cookie sheet. You will need about 32 bat wings. You might want to pipe a couple of extras in case you break any.

Place the bat wings in the refrigerator to chill for about an hour.

In a small bowl, mix the powdered sugar with a little bit of water at a time until you get a thick paste, like a modelling clay consistency.

Roll the thick frosting into small balls, and place on a piece of waxed paper on a plate. Press a mini chocolate chip into the center of each eye. You will need to make 32 eyes. If the eyes seem too wet, place in the refrigerator so that they firm up.

Place all ingredients in the food processor. Process on high speed until the batter comes together. The batter should be thick.

Take spoonfuls of the batter and use your hands to roll into a ball. Place on a cookie sheet. Repeat with remaining batter.

Once the chocolate wings are firm, take each brownie batter bite and insert two wings in the side, and place two eyes on the front. Press the eyes against the brownie batter bite so that they stick.

Enjoy right away, or store completed bats in the refrigerator until you're ready to serve them.