Vegan Spiralized Apple Bark with Almond Butter, Coconut, and Sea Salt
Try this Vegan Spiralized Apple Bark with Almond Butter, Coconut and Sea Salt recipe, or contribute your own.
Try this Vegan Spiralized Apple Bark with Almond Butter, Coconut and Sea Salt recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 bar (12g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Line a 17" x 11" baking sheet with parchment paper. Set aside.
- Place the chocolate in a non-stick pot over medium heat and melt, stirring slowly to help. If you don't have a non-stick pot, boil water in a pot and place a glass bowl on top and place in the chocolate and melt, stirring slowly.
- Pour the chocolate into a large bowl and add in the apple noodles and stir well until apple noodles break up and combine with the chocolate.
- Pour the chocolate-apple mix out in the baking sheet in one even thin layer. Top evenly with almond butter (by the ½ teaspoon), coconut flakes, almonds, and then sprinkle lightly with sea salt. Transfer to the freezer and chill for at least 1 hour or until hardened.
- Cut into 24 squares and enjoy.
Crisp shards of dark chocolate yield to chewy fragments of dehydrated apple, punctuated by bursts of coarse sea salt and toasted almond oil. This confection bridges the gap between candy bark and fruit leather.
Managing Moisture and Melt
Water is chocolate's enemy. When combining melted chocolate with spiralized honeycrisp apples, surface moisture on the fruit can cause the chocolate to seize into a dull, grainy paste. Pat the apple strands thoroughly with paper towels before tossing them into the warm chocolate. Melt the chocolate chips in a double boiler over simmering water rather than direct heat to maintain a glossy temper. Spread the resulting mixture onto a 17-inch by 11-inch parchment-lined baking sheet to an even thickness of roughly one-quarter inch. Freeze the tray for a full 60 minutes to ensure clean division into 24 distinct squares.
- Chocolate seizes immediately: Stir in one teaspoon of refined coconut oil to restore fluidity without altering the flavor profile.
- Bark bends instead of snapping: Return the baking sheet to the freezer for an additional 30 minutes.
- Slices crumble unevenly: Let the hardened sheet sit at room temperature for two minutes before scoring with a chef knife.
