Candy Apples | The Unrefined Sugar Version – a delicious recipe with Ingredients, apples, dark chocolate baking chips, honey, water, molasses. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preparing Your Dark Chocolate Honey Sauce:
2
In a wide, deep-sided pan, combine the raw honey, molasses and water. Heat at a low simmer, stirring occasionally, until the ingredients are combined. Then add in the dark chocolate baking chips, stir until melted. Keep warm over low heat.", "Preparing Your Candy Apples:
3
Line a baking sheet with parchment paper.", "Prep your apples by washing and drying them. Then skewer each apple with a stick.", "Roll each apple into the dark chocolate honey sauce to coat, dipping twice if needed. Then top off each apple with either coconut flakes, chopped walnuts, goji berries, and or fresh dates. Have fun with this step and be as creative as you want!", "Keep in mind to dip and decorate each apple at a time. Chocolate has a tendency to dry quickly.", "Transfer each candy apple to the baking sheet and store in the refrigerator for 30 minutes up to 1 day. Once you are ready to serve let the candy apples sit at room temperature for about 5 minutes. Enjoy and Happy Halloween!"]
579
kcal
Calories
32
g
Fat
71
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: Ingredients, 6-8 small to medium apples, 1 cup dark chocolate baking chips, 1/4 cup raw honey, and more.
Yes, Candy Apples | The Unrefined Sugar Version falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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