Caramel Apple Nachos
Ingredients:
½ cup honey
½ cup coconut sugar
¾ cup unsweetened coconut cream solids
Pinch of salt
Splash of vanilla extract
For plating: apples, cored and sliced, toppings
Directions:
To make the caramel sauce, add honey, coconut sugar, coconut solids, and salt to a saucepan on medium heat until boiling, while stirring.
Turn the heat down to medium-low and continue stirring for 10 minutes. Cut the heat and add vanilla.
Let sauce cool slightly and use immediately or pour into a glass jar, let cool completely, and store in refrigerator. Sauce will continue to thicken as it chills. Reheat to drizzle.
Assemble nachos on a plate and garnish with desired toppings.
Notes: Our preferred nacho variation is using granny smith or honey crisp apples, topped with sprinkles (Watkins), caramel sauce made with coconut cream (Thai Kitchen), dark chocolate chips or a chocolate drizzle (Hu or Bake Believe), and nuts. You can sub caramel for unsweetened peanut butter. Use this caramel sauce to enhance a variety of other recipes featured in our cookbook.
For the coconut cream solids, refrigerate the coconut cream for 24 hours to allow the solids to separate and firm up. Scoop out only the thick solids for this recipe. One can yields about ¾ c solids.
You’ll find this recipe (and more like it!) in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
