Vegan Spiralized Apple Bark with Almond Butter, Coconut and Sea Salt

Vegan Spiralized Apple Bark with Almond Butter, Coconut and Sea Salt

Despite being in a sugar coma when I woke up yesterday (from all the birthday...

Vegan Spiralized Apple Bark with Almond Butter, Coconut and Sea Salt

Despite being in a sugar coma when I woke up yesterday (from all the birthday cake and treats over the weekend, celebrating Lu’s birthday), I’m still sharing today’s recipe.

It’s a much healthier option than the junk I had over the weekend (birthday cake gelato, hello, I love you), it’s homemade, and it uses spiralized fruit!

For everyone who’s been flocking to the farms to pick pumpkins and apples, I have the perfect weekend activity for you: make your own chocolate bark, using those leftover apples. Spiralize them, mix them with some melted vegan chocolate, freeze, and voila – your own chocolate bark.

I’m a sucker for William Sonoma’s peppermint bark, and I get so giddy each year when it comes out around the holidays. When I was younger, we used to buy cases of the bark and give it to teachers for the holidays. I don’t know what I love more: their peppermint bark or walking through their stores during the holidays.

Vegan Spiralized Apple Bark with Almond Butter, Coconut and Sea Salt

There’s something very special about a Williams Sonoma store during the holidays. Today, I’m recreating my own chocolate bark and who knows, maybe I’ll wrap it up and gift it this year!

The apple noodles add a fruity and fresh taste to each bite of bark – the apple noodles break up as you mix them together with the melted chocolate and therefore spread out in the bark perfectly. I added almond butter, sliced almonds, coconut flakes, and sea salt, but honestly, it’s good just with chocolate and apples!

Beware: this stuff is addictive! It’s a fun activity to do and check off your fall bucket list. And a great way to use that basket of apples you brought home from the farm!

Watch our video to learn how to spiralize a apples using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 4 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Vegan Spiralized Apple Bark with Almond Butter, Coconut and Sea Salt

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 24


  • 10 oz bag Enjoy Life vegan chocolate chips
  • 2 medium Honeycrisp apples Blade C
  • 1.5 tablespoons almond butter approximate
  • 3 teaspoons coconut flakes approximate
  • 2 tablespoons sliced almonds approximate
  • sea salt to sprinkle (about 1 teaspoon)


  • 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 1/2 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.

 vegan spiralized apple bark with almond butter coconut and sea salt

with love, Ali

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Recipe Rating


  • My mom, sister and I make bark every year to give out as gifts. Definitely making this version! Sounds heavenly.
  • Serving size: 24 bars! Wow -- my WW class is going to love this! (I assume 1/24th -- one square -- is a serving of 4 points? This looks VERY good!
  • What happens to the apple core when you spiralize the apple?
    • The seeds get caught in the blades, and it's cored in the spiralizer! Here's a helpful video:
      • So you're going to end up eating it, core and all? Even those sharp little bits around the seeds? Not sure if that appeals to me!
        • If you have one of those handy cylindrical apple corers you could easily punch out the core before spiralizing. There would still be enough of the apple's body to attach it for spiralizing. Easy! No seeds, no bits of core!
  • Sounds like a fresh, fruity and delicious bark, can't wait to make it! Happy belated birthday to Lu, I'm sure you celebrated in style and ate lots of delicious party food ;-)
  • Ali, Is there something I could substitute for the coconut flakes, as I don't care for coconut? The recipe looks delicious! Thank you.
  • How to store after it comes out of the freezer or is wrapped for a gift?
  • Used more almond butter to taste, but was excellent!! Great recipe! Thank you!!
  • Ali, do you have a food scale in your new kitchen? Your recipes are all delicious, and they would be so much easier to make if you gave weights (original is fine by me) for the spiralized foods. Especially here, where the "2 medium Honeycrisp" apples have to combine with just 10 oz of chocolate chips, it's quite important to know just how much apple that is, especially if you're using other types of apple. In my case, I used three small-medium-ish apples, ate some of them because it looked like too much, and it was probably still too much. The chocolate hardened very fast after connecting with the apples and they didn't really break up at all. Anyway, I'm sure I'll make this again and I can play around with it, but where the spiralized stuff isn't separate from the recipe, an approximate weight would be wonderful!
  • great put up, very informative. I wonder why the other experts of this sector do not notice this. You must continue your writing. I am confident, you've a great readers' base already!