Apple Pie Nachos

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  • Yield: Serves four 1x


For the nachos:

  • 4 mini whole-wheat pita breads
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons cinnamon, divided
  • 2 teaspoons coconut sugar
  • 1/4 teaspoon salt, divided
  • 4 apples, cored and cut into 1-inch cubes
  • 1/4 teaspoon nutmeg
  • 1/4 cup pecans, chopped
  • Optional topping: Coconut whipped cream or vegan vanilla ice cream

For the caramel sauce:

  • 1/3 cup coconut oil
  • 1/4 cup maple syrup
  • 3 tablespoons almond butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon coarse sea salt


For the nachos:

  1. Preheat oven to 350 degrees F.
  2. Cut each pita bread into 8 triangles. Place pita in a gallon-sized ziploc bag. Add coconut oil, 1/2 teaspoon cinnamon, sugar and 1/8 teaspoon salt and shake until pita is evenly coated.
  3. Transfer pita to a parchment-lined baking sheet and bake, flipping over halfway through, for 15-20 minutes or until lightly browned and crispy.
  4. In a microwave-safe large mixing bowl, toss apples with cinnamon, nutmeg and remaining salt until coated. Microwave, stirring at 2 minute intervals, for 6 minutes or until apples are warm and tender.
  5. In a small saucepan, heat pecans over medium-high heat until fragrant.
  6. To assemble nachos, layer pita chips, apples, caramel sauce, pecans and optional dollop of coconut whipped cream or scoop of vegan vanilla ice cream.

For the caramel sauce:

  1. In a microwave-safe medium mixing bowl, heat coconut oil and maple syrup for one minute, or until melted. Whisk in almond butter, vanilla and salt until smooth and creamy.
  2. Drizzle over nachos.


Caramel sauce makes ~1/2 cup. Use leftovers on apples, toast, oatmeal, ice cream, baked goods and basically anything else because it’s DELICIOUS.