This Dessert Nachos recipe is a paid partnership with Que Pasa Foods. However, all views and opinions expressed are my own.
You know that moment in the evening when you wail ‘I really want dessert but I don’t have any…’ Yes? Good. Because this recipe is for you.
These Dessert Nachos are made mainly with ingredients you likely already have in your cupboard: tortilla chips, nut butter, coconut milk and chocolate. Comprising delicious organic Que Pasa corn tortilla chips with layers of almond butter caramel, coconut whipped cream, strawberries and drizzled chocolate, these are the perfect indulgent dessert for those moments when you just want something sweet.
I say indulgent because they taste absolutely delicious, but are somehow still made with whole food ingredients and are free of refined sugar. So you can rest assured that you’re still eating natural ingredients. I probably wouldn’t eat these every single day because they’re so rich but for those times when you need an indulgent treat, they definitely fit the bill!
Dessert Nachos: The Recipe
I’ve never tried making dessert nachos before and it’s been so fun creating this recipe. I’ve found that Que Pasa’s Salted Corn Tortilla Chips add the ideal amount of crunchiness and salt to this dish without being overpowering, and I really recommend using these as opposed to their unsalted counterparts, as the saltiness balances out the sweetness perfectly in the recipe. I also love that unlike most other tortilla chips which use highly processed corn flour, Que Pasa chips are made from whole kernel corn, retaining more of their nutrients. Plus, they’re organic and non-GMO which is something I look for in foods I eat regularly.
I just have a couple of notes for this recipe. You’re welcome to use store-bought whipped coconut cream instead of homemade if you’re in a hurry – it will taste slightly different but will still work really well. If you can’t get strawberries at this time of year, feel free to use any kind if juicy fruit with lots of flavour instead. (Kiwis work really well!) Finally, feel free to use peanut butter in the caramel if you prefer it to almond butter. It will change the taste but it’ll still be absolutely delicious. Have fun!
Dessert Nachos (vegan, gluten & refined sugar-free)
- ½ a 350g bag Que Pasa Salted Corn Tortilla Chips
- ½ tbsp avocado oil (or any other non-flavoured oil)
- 2 tbsp coconut sugar (you can use regular sugar if preferred)
- ¼ tsp cinnamon
- 2 tbsp melted coconut oil
- 2 tbsp almond butter (you could sub this for peanut if preferred)
- 2½ tbsp maple syrup
- 8 squares dark chocolate
- 1 batch coconut whipped cream (you'll need 1 400ml can of coconut milk)
- ⅓ cup toasted pecan halves
- 3-4 sliced strawberries
- In a large bowl, toss the tortilla chips in the avocado oil until coated (you can also use a pastry brush to brush the oil on them if you want a more even texture).
- Mix the coconut sugar and cinnamon together, then toss the tortilla chips in the mixture until well coated.
- Spread the chips out on a large baking sheet and broil for 1-2 minutes until lightly golden, being careful not to burn them.
- Flip them over and broil for another 1-2 minutes until golden. Remove from the oven and allow to cool.
- Using an electric whisk, beat the melted coconut oil, almond butter and maple syrup for about 2 minutes until fully combined. The mixture should look like caramel.
- Store in the fridge for 5 minutes to firm up very slightly, so it isn't totally runny (it should still be of the consistency that you're able to drizzle it).
- Gently melt the dark chocolate in a small bowl over a saucepan filled with boiling water until it is runny. Remove from the heat.
- Spread the tortilla chips out on a large plate, and top with dollops of coconut whipped cream, toasted pecan halves and sliced strawberries.
- Drizzle the almond butter caramel over the nachos in zigzags, then do the same with the dark chocolate.
- Eat immediately. These nachos will go a little soggy if left for too long (as if you would!)