Gluten-Free Vegan Dessert Nachos
Ingredients
- 1/2 a 350g bag salted corn tortilla chips
- 1/2 tablespoon avocado oil or other neutral oil
- 2 tablespoons coconut sugar or regular sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons melted coconut oil
- 2 tablespoons almond butter or peanut butter
- 2 1/2 tablespoons maple syrup
- 8 squares dark chocolate
- 1/3 cup toasted pecan halves
- 3-4 sliced strawberries
Coconut whipped cream
- 1 400ml can coconut milk
Preparation
Refrigerate a 400ml can of coconut milk overnight, then whip the hardened cream until light and fluffy.
Toast pecan halves in a dry skillet or oven until fragrant, if not already toasted.
Preheat oven to broiler setting.
In a large bowl, toss tortilla chips in avocado oil until coated.
Mix coconut sugar and cinnamon together, then toss with tortilla chips until well coated.
Spread chips on a large baking sheet and broil for 1-2 minutes until lightly golden, watching carefully to avoid burning.
Flip chips and broil for another 1-2 minutes until golden, then remove from oven and allow to cool.
Using an electric whisk, beat melted coconut oil, almond butter, and maple syrup for about 2 minutes until fully combined and caramel-like.
Store caramel in the fridge for 5 minutes to firm up slightly, maintaining a drizzlable consistency.
Gently melt dark chocolate in a bowl over a saucepan of boiling water until runny, then remove from heat.
Spread tortilla chips on a large plate, and top with dollops of coconut whipped cream, toasted pecan halves, and sliced strawberries.
Drizzle almond butter caramel over nachos in zigzags, then do the same with dark chocolate.
Serve immediately.
Tips
These nachos will become soggy if left too long, so enjoy right away.
