If you are like me and are on some stage of the Autoimmune Protocol, chocolate either hasn’t made it back in your diet or causes some issues. I came up with these carob-dipped covered apples as an alternative to enjoy when I’m craving something sweet and chocolatey. You can use any number of toppings, it’s really up to what you can eat within your dietary constraints.
Further Food Nutritionist Commentary:
By Amy Shapiro, MS, RD, CDN
1 apple (cored and cut into 8 slices)
2 cups water
1 teaspoon lemon juice
2 cups unsweetened coconut flakes
2 teaspoons coconut oil (melted)
pinch of sea salt
2 teaspoons carob powder (or cocoa powder, if you can safely consume it)
1 teaspoon maple syrup
Toppings like shredded coconut, sea salt, raisins, chopped dried fruit (optional)
- Place the cut apples in a solution of 1 tablespoon lemon juice and 2 cups water to prevent browning.
- Put your desired toppings into separate bowls and set aside.
- Place coconut flakes, coconut oil, and salt into a food processor or blender and process until smooth (at this point you have coconut butter or you can use the store-bought kind).
- Mix in the carob powder and maple syrup.
- Remove apples from lemon solution and dip the ends of the apples into the mixture to cover. You will most likely have to pat the mixture down on the apples for it to stick. Dip the apples in the topping of your choice and turn to cover.
- Place the finished apples on a cookie sheet lined with parchment paper.
- Refrigerate until hardened, and to store until serving.
Pair with toppings like shredded coconut, sea salt, raisins, chopped dried fruit depending on dietary restraints.
Per Serving: Calories: 152; Total Fat: 13g; Saturated Fat: 12g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 146mg; Potassium: 7mg; Carbohydrate: 10g; Fiber: 3g; Sugar: 5g; Protein: 1g
Nutrition Bonus: Iron:10%
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