Crispy Apple Chocolate Bark

I’m so excited to share this Crispy Chocolate Apple Bark with you! They’re gluten-free, made with just a few pantry staples, and so satisfying thanks to the perfect mix of chewy dried apple, creamy almond butter, crispy rice cake, and a decadent layer of dark chocolate. I love finishing my day with a little sweet treat, and this has quickly become a new favorite. Nutty, crunchy, and chocolatey, it ticks all my boxes and feels so much more satisfying than just a square of chocolate. You can make a big batch ahead and keep it in the freezer, and unlike a lot of frozen desserts I’ve tried, you don’t need to thaw it; you can bite straight in without breaking a tooth (if you remember the frozen cashew cheesecake era, you know what I mean!). I’d call it the perfect meal prep snack, but honestly, I’ve made three batches this week and they’re not lasting long enough to qualify as meal prep. So good we’ve been devouring them!

Why I love this recipe (as a nutritionist)

• Healthy fats: almond butter and pecans provide nourishing monounsaturated fats
• Lots of texture: making it a very satisfying snack
• Magnesium and polyphenols: from the dark chocolate
• Quick to prep: minimal dishes and ready to freeze in minutes
• Great alternative to the viral date bark: for people who do not digest dates well

Ingredients for Crispy Apple Chocolate Bark

How to make this recipe (summary)

Start by preparing a large mixing bowl and a small tray or board lined with baking paper. Crumble the rice cakes into the bowl, then add dried apple, almond butter, and cinnamon. Mix well until combined.

Melt the chocolate using the bain-marie method or in the microwave, stirring until smooth (add a little coconut oil if needed). Layer the rice cake mixture on the tray, spread evenly, and cover with melted chocolate. Sprinkle chopped pecans on top and place in the freezer for 2 hours to set.

Once firm, chop into bite-sized pieces and enjoy straight from the freezer. View recipe card below for detailed instructions.

Substitutions and tips

• Make it nut-free: use sunflower seed butter and top with pumpkin seeds instead of pecans
• Chocolate: choose a high-quality dark chocolate, for flavor and polyphenols, aim for above 70%
• Fruit twist: swap dried apple for dried mango or dried banana for a different flavor profile
• Storage: store in a silicone or airtight freezer-safe bag for up to 2 months. Make sure to chop the bark, for easier access
• If you like this recipe, you’ll also love our 2-Ingredient Chocolate Mousse (High-Protein), Viral Date Bark, or our No-Bake Chocolate Tart.

Why you’ll love This Crispy Chocolate Apple Bark TL;DR

• Quick prep
• Gluten-free
• Crunchy texture
• Chocolatey
• Freezer-friendly

Crispy Apple Chocolate Bark

PRINT PIN

Pinterest Facebook Share on X

Share SaveSaved!

Easy, gluten-free snack bites made with dried apple, almond butter, cinnamon, rice cakes, and dark chocolate. Crunchy, chewy, and perfect for meal prep.

Nutrition Information Nutrition Information

Per Serving/Portion

Calories: 78 kcalCarbohydrates: 5 gProtein: 2 gFat: 6 gSodium: 5 mgFiber: 1 gCalcium: 18 mg

Prep 15 minutes mins

Cooling Time 2 hours hrs

Total 2 hours hrs 15 minutes mins

Equipment

• Baking Tray
• Measuring Cups and Spoons (Gold)
• Mixing Bowl

Servings 20

Ingredients

• ▢ 2 brown rice cakes - crumbled
• ▢ ⅓ cup (35 g) dried apple slices - chopped into small bites
• ▢ ½ cup (120 g) smooth almond butter
• ▢ ½ tsp (1 g) ground cinnamon
• ▢ ½ cup (90 g) dark chocolate chips
• ▢ 1 tsp cacao butter or coconut oil - optional
• ▢ 6 pecans

Instructions

• Prepare a large mixing bowl and a small tray or chopping board lined with baking paper.
• Using your hands, crumble the rice cakes and add them to the mixing bowl along with the dried apple slices, almond butter, and cinnamon. Mix to combine using a spatula.
• Melt the chocolate: Melt the chocolate using the bain-marie method (see notes) or in the microwave in short 20-second bursts, stirring in between until smooth. If you’re chocolate looks a little thick, add 1 tsp of coconut oil to help make it smoother (this will vary between brands).
• Layer the rice cake mix, cover with the melted chocolate, and sprinkle with pecans. Let it set in the freezer for 2 hours. Then chop and enjoy.

Notes

Storage: I keep the chopped pieces in a silicone bag in the freezer. You can enjoy them straight away without thawing. Unlike many frozen desserts I’ve tried, they’re not too hard thanks to the other ingredients and are very enjoyable straight out of the freezer!

Bain-marie method: Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer (not boiling). Place a heatproof bowl over the saucepan, making sure the bottom of the bowl doesn’t touch the water. Add the chocolate chips to the bowl and let them melt slowly, stirring occasionally with a spatula until smooth. Avoid getting any water in the chocolate, as it will cause it to seize and become grainy. Once fully melted, carefully remove the bowl from the saucepan.

Video

Back to Top Nutrition info Equipment Ingredients Instructions Notes Video