4-Ingredient Chocolate-Coated Apple Drizzle (Vegan)
With Valentines on the horizon, and my winter cravings at an all-time, I thought it would be appropriate to discuss healthy desserts today. Incoming DIY vegan chocolate, served to you on spiralized apples. Healthy enough to eat for breakfast and low enough in calories that you won’t hesitate to have second helpings for dessert. No preservatives, completely vegan, almost raw, and sweetened with maple syrup. Only 4 ingredients away from heaven.
It has a nice ring to it. Chocolate coated apple drizzle. Fo shizzle. Mo nizzle.
I’ve noticed that spiralized apples are turning heads lately, I would even say they are “trending” on instagram. (If you’re not already following me on instagram, my handle is @spiralizedtwirlybites.) I think of apples as one of those really fantastic spiralized foods that everyone can relate to. Everyone has had apples; apples are a language everyone can speak. I consider this really important when introducing people to spiralized food, because people like familiarity, or something that they already identify with, to help them understand something new. Zucchini and apples seem to resonate the loudest! For example, was your first spiralized meal zucchini and pasta sauce? If so, point made.
If you’ve never spiralized apples, check out my spiralized apples reference page where I’ve included cooking information, prep, yield, and storage instructions. Pretty much everything you need to know to spiralize an apple. They’re pretty simple to prepare, and for this recipe it is more about the sauce than anything else.
This recipe is honestly just as good for dessert as it is for a snack or breakfast. Trust me, I don’t typically start my morning with chocolate – but unless you are closely monitoring your blood sugar (there is maple syrup in it), the ingredients are good for you!
About a year ago, I started making my own chocolate when I stumbled upon this recipe for 3-ingredient vegan chocolate bars. I’ve made this recipe countless times and used it for making both chocolate bars and used as a sauce. If you do a quick “DIY Chocolate” search on Pinterest, you might get as frisky for chocolate as I do. From balls to baskets, there’s a recipe for just about every chocolate idea on Pinterest. And now, incoming spiralized chocolate apple drizzle to pinterest.
It’s pretty easy to figure out why on earth someone would want to make their own DIY chocolate, but if you’re still wondering, here goes:
- Chocolate helps release endorphins, you know – that chemical that makes you happy.
- Pure chocolate (read: no preservatives or added sugars), is actually really good for you!
- DIY chocolate is quite affordable to make, and really easy to customize (I’ll blab on about how good mint extract is in DIY chocolate another day).
- The novelty… isn’t it pretty cool just to say you made your own chocolate? At least I thought so anyway.
- DIY chocolate is preservative free
- DIY chocolate is vegan and completely free of dairy.
This recipe for DIY chocolate has worked for me from day one. The recipe is technically for making hard or molded chocolate, but I’ve found it works really well as a drizzle or sauce too. And really, why fix what isn’t broken?
Coconut oil, cacao, maple syrup – and of course, apples. How hard can that really be?
The coconut oil and cacao powder go right into the pot – no questions asked, just put them together and onto the stove, stir medium heat for max 5 minutes, stirring as you go. Remove as soon as coconut oil is completely melted and stir in maple syrup. 3 tablespoons of maple syrup is plenty but if you aren’t a dark chocolate kind of person, add an extra tablespoon!
I prefer the apples to be spiralized with the 6mm blade. 3mm is too dinky for apples, they will fall apart far too easily. At this point you can either saute the apples for 2 minutes or serve raw.
You should definitely transfer your chocolate to a British cream cup just like I did.
Pour on nice. Almonds are optional but add crunch.
There are quite a few possible adaptations to this recipe. Once you’ve nailed the chocolate sauce, you pretty much can use this recipe as a blank canvas to customize as you would a sundae – a few extra sprinkles here or there and maybe a banana diced on top. The sauce is not hard to make, but the key this is to not leave the coconut oil on the stove beyond its melting point, or else it acquires a mild burnt flavor.
Possible Modifications to this Recipe
- Either saute or serve apples raw (saute for 2 minutes in coconut oil)
- Substitute apples for pears
- Serve with diced banana, cacao nibs, or berries
- Serve over nice cream to make it more of a sundae
- 2-3 Apples, Spiralized with 6mm blade
- 1/4 cup cacao (4 tablespoons)
- 3 tablespoons solid coconut oil
- 3 tablespoons maple syrup
- Optional: 2 tablespoons sliced almonds
- Place coconut oil and cacao together in a pot.
- Place pot on stove and stir on low heat for 4-5 minutes.
- Stir continuously until coconut oil and cacao are completely melted.
- Remove from heat immediately (to avoid any burning) and stir in maple syrup. Add an extra teaspoon to your liking if the chocolate sauce is not sweet enough.
- If desired, allow to sit for 20-30 minutes to thicken. It takes an hour for the chocolate to completely solidify, so make sure to use as sauce in under an hour.
- Place spiralized apple in serving dishes. 1 apple per serving or per dish.
- Optional: Garnish apples with sliced almonds or other topping of choice (sliced bananas, berries, etc).
- Top off apples and almonds with melted chocolate sauce.
- Serve immediately.
- See Possible Modifications to Recipe in blog post.
- Apples can be served raw or sauteed for 2 minutes in coconut oil and served warm under chocolate drizzle.
- If entire dish is refrigerated, chocolate will thicken but not completely solidify over apples.
- Recipe is photographed with raw apples but sauteed apples are wonderful as well!
- Recipe is enough sauce for 2-3 apples, keep in mind the thicker the sauce, the lower the yield.