Apple Nachos


  • 1/4 c. sliced almonds, lightly toasted
  • 1/4 c. pecans, lightly toasted
  • 3 crispy apples (Granny Smith, pink lady or honey crisp)
  • 1/4 c. lemon juice or orange juice
  • 3 Tbsp. peanut butter drizzle
  • 3 Tbsp. hot fudge sauce
  • 1/4 c. dates or raisins

Peanut Butter Drizzle:

  • 2 Tbsp. peanut butter
  • 1 Tbsp. maple syrup or agave nectar

Hot Fudge Sauce:

  • 1/4 c. vanilla soy creamer, soy milk or coconut milk
  • 1 Tbsp. maple syrup or other liquid sweetener
  • 1 c. carob chips or non-dairy chocolate chips


  1. Core and slice the apples thinly and pour lemon or orange juice over them to keep them from browning. Layer apples on serving plate.
  2. To make fudge sauce, combine creamer and sweetener in saucepan and bring to a boil.
  3. Add carob chips. Remove from heat and stir until carob chips are melted. Drizzle over apples.
  4. For peanut drizzle, heat maple syrup or agave nectar and stir in peanut butter. Drizzle over apples as well.
  5. Top with sliced almonds and pecans. Add raisins or chopped dates if desired.
Browse Cook(s): Sarah Frain
Browse Theme(s): Breakfast Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.