Mexican Chili-Chocolate Dipped Apple Wedges

Mexico’s long love affair with chocolate and chile shines in this playful dessert. Crisp apple wedges get a dunk in cinnamon-chili chocolate, then a finish of toasted pepitas, Tajín, flaky salt, and bright lime.

Serves 4 · 20 min prep · 2 min cook

Estimate for one serving

• 298 cal
• 4g protein
• 42g carbs
• 16g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 medium Honeycrisp or Gala apples
• 8 oz semi-sweet chocolate chips
• 1 tbsp coconut oil
• 1 tsp ground cinnamon
• 1/2 tsp chili powder
• 1/8 tsp cayenne pepper
• 1 fresh lime
• 1/3 cup toasted pepitas
• 1/4 tsp flaky sea salt
• 1 tsp tajín seasoning

Instructions

1. 1Line a large sheet pan with parchment paper. Wash and dry the apples thoroughly, then core and slice each into 8 even wedges; pat the cut surfaces dry with a clean towel so the chocolate will cling.
2. 2Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until the chocolate is completely smooth and glossy, about 60 to 90 seconds total.
3. 3Stir the cinnamon, chili powder, and cayenne into the melted chocolate until the spices are fully dissolved and the mixture smells warmly spiced.
4. 4Working quickly, dip the bottom two-thirds of each apple wedge into the chili-chocolate, letting excess drip back into the bowl, then place the coated wedges on the prepared parchment.
5. 5While the chocolate is still wet, finely grate a little lime zest over the wedges, then sprinkle with toasted pepitas, flaky sea salt, and a light dusting of tajín.
6. 6Transfer the sheet pan to the refrigerator and chill 15 to 20 minutes until the chocolate shell is firm and snappy.
7. 7Arrange the finished wedges on a platter or pack into lunch boxes. Serve cold or at cool room temperature; the contrast of crisp apple, spicy chocolate, and crunchy pepitas is best the same day.