Vegan Dessert Nachos

Ever had nachos for dessert? These cinnamon sugar pita chip nachos are loaded with coconut whipped cream, strawberries, and pecans, smothered in almond butter caramel, and drizzled with melted chocolate! Each bite is filled with its own irresistible combination of flavors, so you will keep coming back for more. Plus, they're made vegan and are customizable to include your favorite toppings! These dessert nachos are so easy to put together and are sure to be a hit.

Author: Chloe's Creative Kitchen

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 4 servings

Calories: 471 kcal per serving

Ingredients

7 ⅓ ounces - Pita Chips, Cinnamon Sugar
½ cup - Coconut Whipped Topping
3 - whole Strawberries
⅓ cup - Pecans
2 tablespoons - Almond Butter, or peanut butter
2 ½ tablespoons - Pure Maple Syrup
1 pinch - Salt
½ tbsp - Hot Water
¼ cup - Dark Chocolate Chips
1 tbsp - Mint Leaves

Instructions

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!)

Nutrition