Apple Nachos

Ingredients

Instructions

1. 1

   Core the apples and slice them thinly into wedges or rounds, about 3-5 mm thick. Arrange the slices in an overlapping layer on a serving plate or shallow platter, then dust evenly with the cinnamon so every bite gets a little spice.

2. 2

   In a small bowl, stir the almond butter with the warm water until smooth and pourable. Add the water gradually; the goal is a thick drizzle, not a thin sauce.

3. 3

   Drizzle the almond butter mixture over the apple slices in zigzags. Scatter the coconut flakes and cacao nibs over the top so they stick to the drizzle and are distributed evenly.

4. 4

   Serve immediately for the best texture, while the apples are crisp and the toppings stay distinct.

Nutrition per serving

Notes

• •For cleaner slices that brown more slowly, cut the apples just before serving.
• •A crisp-sweet apple such as Honeycrisp, Pink Lady, or Fuji works especially well here.
• •If your almond butter is very stiff, use slightly more warm water, 1 teaspoon at a time, until it drizzles easily.
• •For extra crunch, lightly toast the coconut flakes in a dry pan for 1-2 minutes, but this is optional and will increase cook time slightly.

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