1–2 large apples (you can toss them with a little lemon juice to keep them looking fresh)
1/4 cup nut butter such as pecan butter or almond butter
2–3 Tbsp raisins or dried cherries
1–2 Tbsp shredded or flaked coconut (I toasted mine for 3 minutes at 350º in the oven)
2 oz baker’s chocolate
2 Tbsp coconut oil
2 Tbsp maple syrup
To prepare the chocolate sauce:
Combine baker’s chocolate, coconut oil, and maple syrup in a small saucepan and heat over low heat until melted.
Stir to combine and set aside.
To prepare the nachos:
Thinly slice the apples, creating the “chips”
Arrange the sliced apples on a serving plate.
Drizzle the nut butter over the sliced apples – you can get fancy by transferring the nut butter into a Ziploc bag and snipping the tip to make a piping bag. Then simply pipe the nut butter over the apples.
Follow by drizzling the chocolate sauce over the apples.
Finish by sprinkling the raisins and coconut over the apples – serve and enjoy!
Add additional toppings like diced strawberries, coconut whipped cream, etc. – get creative with these!