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Image of Dessert Nachos showing dark chocolate being drizzled over them. The nachos are decorated with strawberries, coconut whipped cream, pecans, and almond caramel sauce.
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5 from 2 votes

Dessert Nachos (vegan, gluten & refined sugar-free)

Creamy, chocolatey and smothered in almond butter caramel, these Dessert Nachos are the perfect sweet treat! Plus, they're totally vegan and gluten-free.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: American, comfort food, gluten-free, Mexican, vegan
Servings: 2 people

Ingredients

  • ½ a 350g bag Que Pasa Salted Corn Tortilla Chips
  • ½ tablespoon avocado oil (or any other non-flavoured oil)
  • 2 tablespoon coconut sugar (you can use regular sugar if preferred)
  • ¼ teaspoon cinnamon
  • 2 tablespoon melted coconut oil
  • 2 tablespoon almond butter (you could sub this for peanut if preferred)
  • tablespoon maple syrup
  • 8 squares dark chocolate
  • 1 batch coconut whipped cream (you'll need 1 400ml can of coconut milk)
  • cup toasted pecan halves
  • 3-4 sliced strawberries

Instructions

  • Preheat your oven to its broiler (grill) setting.
  • 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.

To Assemble

  • 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!)

Notes

RECIPE SUBSTITUTIONS

Coconut whipped cream - You're welcome to use store-bought whipped coconut cream instead of my homemade version if you're in a hurry - it will taste slightly different but will still work really well.
Strawberries - 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!)
Almond butter - 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!