Ghostly Halloween White Chocolate Apples
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
These Ghostly Halloween White Chocolate Apples are made with a creamy sugar and dairy free raw white chocolate coating and dusted with shredded coconut for the ultimate healthy Halloween treat.
  • 135g cacao butter (grated)
  • 100g coconut manna (a.k.a. coconut butter)
  • ¼ cup coconut milk powder
  • ¼ cup powdered xylitol and erythritol or raw honey
  • 1 tsp almond or vanilla extract (optional)
  • 6 small Granny Smith or Pink Fuji apples
  • 6 lolly sticks/skewers/tough twigs
  • 2 cups desiccated/shredded coconut
  1. Wash your apples and remove any stems by twisting them off. Gently skewer your apples with your sticks, firmly gripping the apple and pushing the stick no more than ⅔ of the way in to the apple. If any juice leaks out from the apple, blot with kitchen towel until the juice has gone. If you don't do this then you will find the chocolate will not coat your apple evenly!
  2. Add all of the ingredients for your white chocolate (except for the almond extract) to a bain marie and place over low heat. Be sure to stir the mixture frequently in order to ensure that the ingredients melt thoroughly and evenly.
  3. Once melted remove from the bain marie and leave to cool until the mixture is thick enough to coat the back of a spoon. This could take anywhere from 30-60 minutes. Whilst you are waiting for your chocolate to cool, place your skewered apples into the freezer. This helps the chocolate to dry evenly once dipped.
  4. Meanwhile, line a baking tray with waxproof paper or non-stick baking parchment.
  5. Add 2 cups of shredded coconut to a wide bowl and place to one side. Once the white chocolate mixture has cooled remove your apples from the freezer.
  6. Dip an apple into the raw white chocolate mix, allow some excess to drip from the bottom, then immediately grab a handful of shredded coconut from the bowl and tip over the dipped apple. Keep sprinkling but rotate the apple as you go along to coat it evenly.
  7. Transfer the apple to your lined baking tray and repeat for all of the apples. You can then leave out at room temperature for 30-50 minutes until solid or just refrigerate until set, about 10-15 minutes.
If the chocolate does not seem to coat the apples thickly enough simply coat the apple, place back into the freezer/fridge and then coat again.

Please note that the prep time includes 30 minutes cooling time for the raw chocolate mix and another 30 minutes setting time.

* All cup measurements used are UK cup measurements and so 1 cup = 250ml.
** If making your own powdered sugar blend ⅛ cup of erythritol and ⅛ cup xylitol granules to yield ½ cup.
Recipe by Greens of the Stone Age at