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Snickerdoodle Apple Nachos
Dessert nachos! Free of gluten, dairy, and grains, but full of deliciousness!
Course
Dessert
Cuisine
Mexican
Keyword
AIP desserts, AIP Mexican, AIP Nachos, Paleo desserts, Paleo Mexican, Paleo Nachos
Author
Jacqueline Martin
Ingredients
Snickerdoodle Tortilla Chips
1
Cup
Cassava flour
1/4
Tsp
Pink Himalayan sea salt
1
Tsp
Cinnamon
2
Tbsp
Coconut palm sugar
3
Tbsp
Coconut oil
Melted
1/2
Cup
Water
2
Tbsp
Coconut oil
Melted
Caramel Sauce
1/4
Cup
Pure Maple Syrup
1/4
Cup
Coconut milk
1/2
Tbsp
Coconut butter
1/4
Tsp
Pink Himalayan sea salt
Sautéed Apples
3
Apples
Diced
1
Tsp
Cinnamon
2
Tsp
Honey
4
Tbsp
Water
Instructions
Snickerdoodle Tortilla Chips
Preheat oven to 425°F.
Add flour, salt, cinnamon and sugar to food processor and pulse a few times to mix.
Add 3 Tbsp melted coconut oil and pulse for about 30 seconds or until fine crumbs form.
Add water and process on low/dough setting until mixture is pulling away from sides and resembles dough.
Preheat dry skillet over medium-high heat while preparing dough.
Separate dough into 6 equal portions and roll into balls.
Flatten balls one at a time between 2 pieces of parchment paper using a tortilla press.
Cook one tortilla at a time in prepared skillet.
Cool tortillas on cooling rack.
Brush baking sheet with 1 Tbsp melted coconut oil.
Cut each tortilla into 6 equal triangles and place on prepared baking sheet.
Brush tops of tortilla chips with 1 Tbsp melted coconut oil.
Bake in preheated oven for 10-15 minutes or until edges are golden brown, flipping halfway.
Caramel Sauce
Add maple syrup to small saucepan and bring to boil over medium-low heat.
Add coconut milk, coconut butter, and salt.
Continue boiling for about 5 minutes or until coconut butter is completely melted and mixture thickens slightly.
Sautéed Apples
Add apples, cinnamon, honey and water to skillet and cook over medium-low heat for about 5-7 minutes, stirring often.
Assembly
Layer tortilla chips on a plate, then cover with apples and drizzle with caramel sauce. Enjoy!