Ingredients:
½ c honey
½ c coconut sugar
¾ c unsweetened coconut cream solids *see notes
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 soft boiling, while stirring occasionally.
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 if desired.
Assemble apple nachos on a plate and garnish with desired toppings.
Notes: We love using honey crisp apples, topped with sprinkles, mini dark chocolate chips or a chocolate drizzle, freeze dried strawberries, crushed graham crackers, unsweetened coconut flakes, pistachios, and nuts. You can sub caramel sauce for a drizzle of peanut butter if you still want to make a fun nacho plate.
For the coconut cream solids: Refrigerate the coconut cream for 24 hours or more 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.
