Apple Nachos

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3 granny smith apples, thinly sliced

1/2 lemon, juice only

1 Tbsp peanut butter, melted

vegan semi-sweet chocolate chips

shredded coconut

coconut whipped cream (see recipe below)


Place apple slices in a medium bowl and squeeze the juice out of half of a lemon.  Toss the apples so that all of them are covered with lemon juice to prevent browning.  Spread the apple slices out on a platter.  Melt 1 Tbsp of peanut butter in the microwave, and then drizzle across the apples.  Sprinkle a handful of vegan chocolate chips across the apples, and then do the same with the shredded coconut.  Spoon dollops of coconut whipped cream onto the apples.  Either serve immediately or cover and refrigerate for a later time.  This makes a great healthy snack!  You can really add anything you want to the apples–nuts, caramel, or melted vegan chocolate might also be nice.

Coconut Whipped Cream (adapted from ohsheglows)

1 can full-fat coconut cream (not coconut milk–coconut cream), refrigerated overnight

3 tsp raw turbinado sugar

1/2 tsp vanilla extract


Place a medium sized bowl in the freezer for about 5 minutes while you get out the ingredients.  Empty the can of refrigerated coconut cream into the bowl.  Using a hand mixer, whip the cream until it’s fluffy.  Add in the sugar and vanilla and mix again until well blended.

You can use this coconut whipped cream just like dairy whipped cream.  It can go on pies, fruit, cupcakes, or apple nachos!  Store leftovers in a sealed tight container in the refrigerator for up to a week.

Author: Amber Vo

Traditionalist Catholic, wife, foodie, animal lover, barren. My blog:

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