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Apple Nachos SUPREME

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2 min read
Summary

Here’s a dessert-twist on nachos that will be loved by all! It’s impressive-looking, yet is quite easy to assemble. Feel free to customize with toppings to your preference — and don't be intimidated by the length of the recipe, it's for extra detail, and I offer shortcuts!

Yields4 ServingsPrep Time20 minsTotal Time20 mins

Ingredients

Spiced Caramel (see note for quick-fix option):
 ½ cup pitted dates
 ¼ tsp cinnamon
 ¼ tsp nutmeg
 ¼ tsp sea salt (scant)
  tsp allspice (optional)
 ¼ tsp vanilla bean powder (or 1/2 tsp pure vanilla extract)
  cup water (1/3 cup + 2–3 tsp per 4 servings)
Apple Base:
 3 organic apples (cored and sliced into thin rounds)
 2 tsp organic lemon juice (or 1 lemon)
Toppings
 3 tbsp nut butter of choice (ex: almond butter, cashew butter)
 1 ½ cups popped organic popcorn (can pop yourself or use plain storebought)
 3 tbsp non-dairy chocolate chips (optional)
 2 tbsp chopped nuts (ex: pecans, walnuts, pistachios)
 2 tbsp cranberries or raisins (can use more nuts or omit)
 2 tbsp unsweetened shredded coconut
 1 recipe prepared Spiced Caramel OR date syrup/coconut syrup (as per note)

Directions

For Spiced Caramel:
1

Puree the dates, cinnamon, nutmeg, sea salt, allspice, vanilla bean powder, and 1/3 cup of the water in a blender or small food processor (I use the Blendtec twister jar, which is the perfect size for this small batch. You can also use a mini food processor but it may not get as smooth).

2

If it’s difficult to get the mixture moving, add another teaspoon of water, and more if needed. Try not to add too much at once, or the mixture could become too thin.

3

Puree until completely smooth.

4

Once smooth, transfer to a pastry bag or a bpa-free plastic sandwich bag (to later pipe onto the nachos). Shortcut: Alternatively, you can simply use a spoon to quickly drizzle on the caramel.

For Apple Base:
5

Toss the apples in the lemon juice. Arrange on a large plate.

Add Toppings:
6

Place the nut butter in a pastry bag or a bpa-free plastic sandwich bag. Seal the bag, and push/twist all the nut butter to one end. Snip the smallest piece off a corner and you can then pipe the nut butter over the apples. Alternatively, you can gently warm the nut butter and drizzle with a spoon.

7

Distribute the popcorn, chocolate chips, nuts, cranberries, and shredded coconut on top of the apples, as desired.

8

Finally, take the prepared caramel in the pastry bag or a bpa-free plastic sandwich bag, seal the bag, and twist/snip off a small corner. Drizzle over the apple nachos.

Chef's Notes

Caramel
For a quick fix, substitute date syrup or coconut syrup for the date caramel. Use 1/4–1/3 cup, and you opt to add some of the spices.

Assembling Tip
I like to drizzle one layer of nut butter on top of the apples, to help the toppings stick, and then a drizzle of the caramel last—it looks so lovely! Another (simpler) option is to make a nut caramel, blending the nut butter straight into the date caramel/syrup.

Kitchen Tip
These are best served soon after making. The lemon juice will help preserve the color of the apples, but not for long. You can prepare the date caramel in advance, get the toppings prepped in advance, then simply assemble before serving.

Recipe from: Plant-Powered Families by Dreena Burton adapted for WHOLE Life Club (WLC)

Ingredients

Spiced Caramel (see note for quick-fix option):
 ½ cup pitted dates
 ¼ tsp cinnamon
 ¼ tsp nutmeg
 ¼ tsp sea salt (scant)
  tsp allspice (optional)
 ¼ tsp vanilla bean powder (or 1/2 tsp pure vanilla extract)
  cup water (1/3 cup + 2–3 tsp per 4 servings)
Apple Base:
 3 organic apples (cored and sliced into thin rounds)
 2 tsp organic lemon juice (or 1 lemon)
Toppings
 3 tbsp nut butter of choice (ex: almond butter, cashew butter)
 1 ½ cups popped organic popcorn (can pop yourself or use plain storebought)
 3 tbsp non-dairy chocolate chips (optional)
 2 tbsp chopped nuts (ex: pecans, walnuts, pistachios)
 2 tbsp cranberries or raisins (can use more nuts or omit)
 2 tbsp unsweetened shredded coconut
 1 recipe prepared Spiced Caramel OR date syrup/coconut syrup (as per note)

Directions

For Spiced Caramel:
1

Puree the dates, cinnamon, nutmeg, sea salt, allspice, vanilla bean powder, and 1/3 cup of the water in a blender or small food processor (I use the Blendtec twister jar, which is the perfect size for this small batch. You can also use a mini food processor but it may not get as smooth).

2

If it’s difficult to get the mixture moving, add another teaspoon of water, and more if needed. Try not to add too much at once, or the mixture could become too thin.

3

Puree until completely smooth.

4

Once smooth, transfer to a pastry bag or a bpa-free plastic sandwich bag (to later pipe onto the nachos). Shortcut: Alternatively, you can simply use a spoon to quickly drizzle on the caramel.

For Apple Base:
5

Toss the apples in the lemon juice. Arrange on a large plate.

Add Toppings:
6

Place the nut butter in a pastry bag or a bpa-free plastic sandwich bag. Seal the bag, and push/twist all the nut butter to one end. Snip the smallest piece off a corner and you can then pipe the nut butter over the apples. Alternatively, you can gently warm the nut butter and drizzle with a spoon.

7

Distribute the popcorn, chocolate chips, nuts, cranberries, and shredded coconut on top of the apples, as desired.

8

Finally, take the prepared caramel in the pastry bag or a bpa-free plastic sandwich bag, seal the bag, and twist/snip off a small corner. Drizzle over the apple nachos.

Apple Nachos SUPREME