Prepare almond butter caramel by adding almond butter, maple syrup, and salt to a small bowl. Stir together until well combined. Add hot water to thin it out, and stir until smooth. Add another splash of hot water if needed, depending on desired consistency. It should be just thin enough to drizzle.

Add chocolate chips to a separate small bowl and microwave in 30 second intervals, stirring each time, until melted and smooth.

To assemble nachos, spread cinnamon sugar pita chips on a large plate, and top with dollops of coconut whipped topping, roasted pecan halves, and sliced strawberries. Drizzle with almond butter caramel and melted chocolate. Optionally sprinkle with minced fresh mint. Eat immediately. These nachos will get soggy if left for too long (as if you would!)