Chocolate dipped apples are a staple Halloween treat and one that’s easy to prepare at home with high quality ingredients for a Paleo version. Granted, these are still little sugar bombs, so they should really stay just a treat. On the positive side, especially when choosing a high quality chocolate to prepare them, they are a much better option for Halloween than the traditional fair. On top of that, they are fun to prepare and creativity is more than welcome to the party.
There is an almost unlimited number topping combinations possible when it comes to chocolate covered apples. Here we made dark chocolate & coconut, dark chocolate & almonds, white chocolate & coconut, white chocolate & macadamia, and simply dark chocolate on its own as well. You could also always toast some hazelnuts, use dried cranberries, or add a dash of cinnamon to the chocolate while it’s melting. If you’d like to create something a little more on the gourmet side, you could go for dark chocolate topped with bacon bits for a decadent and savory treat.
Here are yet two more tips for the decoration of your dipped apples:
- Drizzled Effect: Prepare 2 different kinds of chocolate, both dark and white (about 4 oz of the second should do). The idea is to use one as the main dipping component, and the other as an accent for decorating, like dark chocolate drizzled with white chocolate. Using a spoon or end of a stick drizzle the white chocolate over an already dipped and fully set dark chocolate apple. Place back into the refrigerator to let the chocolate set once again. I’ve seen horizontal, vertical, and even swirled drizzled masterpieces so don’t be shy and great creative!
- Double Dipped: This creates a neat layered effect. Prepare 2 different kinds of chocolate. Dip an already set plain chocolate apple into the second chocolate only about half way so both chocolates are visible. Place back into the refrigerator to allow the chocolate to set once again. A tip for this technique is to make sure the first layer is fully set and that the second dipping chocolate isn’t too hot or it may melt the first layer. No worries though, the result will be delicious no matter what.
Chocolate Dipped Apples Recipe
Protein: 19g / %
Carbs: 78g / %
Fat: 41g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 6 organic apples (granny smith, gala, and fuji are some of the best varieties to pair with the sweetness of the chocolate);
- 1 lb of white or dark chocolate, cut into chunks;
- 1 cup of each topping choice (crushed macadamia nuts, chopped almonds, shredded coconut…);
- 6 Popsicle or lollipop sticks;
- Wash the apples and twist the stems off, push a stick into the core of each apple.
- The chocolate will adhere better to the apples if they are cold, so place the apples in a refrigerator while preparing everything else.
- Place your topping choices into individual bowls. It’s best to make sure your toppings are in small pieces; anything too large will not stay on the apple.
- Heat the chocolate in a double boiler or in the microwave until almost fully melted. Remove from the heat and stir: it should fully melt and be warm, not hot. If using a microwave, heat in 30-second intervals, stirring in-between, to make sure the chocolate doesn’t burn. White Chocolate has a lower burning point than dark chocolate so it’s important to watch this more closely. If using the microwave method to melt white chocolate, reduce the power to 50%.
- Dip the apples into the chocolate, raising them to allow the extra chocolate to drip back into the bowl.
- Using your hands or a spoon, sprinkle your topping of choice onto the freshly dipped apple. I found it easiest to hold the apple horizontally close to the core and slowly spinning it while spooning on the toppings.
- Place on a wax paper lined cookie sheet and in the refrigerator until the chocolate is set, about 15 to 30 minutes.
- Enjoy right away or keep in the refrigerator until serving.