Ingredients
Scale
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
Instructions
For the nachos:
- Preheat oven to 350 degrees F.
- 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.
- Transfer pita to a parchment-lined baking sheet and bake, flipping over halfway through, for 15-20 minutes or until lightly browned and crispy.
- 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.
- In a small saucepan, heat pecans over medium-high heat until fragrant.
- 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:
- 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.
- Drizzle over nachos.
Notes
Caramel sauce makes ~1/2 cup. Use leftovers on apples, toast, oatmeal, ice cream, baked goods and basically anything else because it’s DELICIOUS.