I like to use gala apples since they are firm, semi-sweet and don't brown too fast. I have prepared this recipe the night before an event refrigerated in a sealed container and apples still looked good.
I place a small glass bowl in the center of the plate and use fresh strawberries (including stems) or raspberries or blueberries for a little contrasting color.
6 Gala Apples
2 tablespoons sunflower butter or nut butter of choice
2 tablespoons semi sweet chocolate chips (I use Enjoy Life Brand allergy friendly chips)
2 teaspoons coconut oil
1/4 cup unsweetened coconut
1/2 cup raisins
3-4 strawberries or raspberries or blueberries
1. Place sunflower butter and chocolate chips in two separate glass dishes. Add 1 teaspoon each to dish. Microwave in 15 second increments, stirring until melted. Consistency needs to be thin enough to drizzle. If too thick, add more coconut oil. I turn my electric stove burner on low and sit both bowls on the burner to keep it melted while I cut up the apples.
2. Using an apple cutter, slice apples, then slice each piece again lengthwise. If you do not have an apple cutter, slice apples lengthwise in half, removing stem and seeds, cutting each half in half again. You should be able to get 3-4 pieces out of each 1/4 piece of apple.
3. On a large dinner plate, place a small glass bowl in the middle and place strawberries or other fruit in the bowl.
4. Arrange a row of apples around the edge of the plate facing the same direction, then continue to the inside placing a row around the small bowl.
5. Sprinkle with half the raisins and coconut flakes.
6. Drizzle half the melted chocolate and sunflower butter around on the apples.
Repeat with another layer completing steps 3-6 above.
Serve immediately or cover in tightly closed container to keep apples from turning brown.