Ingredients
Directions
Puree the dates, cinnamon, nutmeg, sea salt, allspice, vanilla bean powder, and 1/3 cup of the water in a blender or small food processor (You can also use a mini food processor but it may not get as smooth).
If it’s difficult to get the mixture moving, add another teaspoon of water, and more if needed. Try not to add too much at once, or the mixture could become too thin.
Puree until completely smooth.
Once smooth, transfer to a pastry bag or a bpa-free plastic sandwich bag (to later pipe onto the nachos). Shortcut: Alternatively, you can simply use a spoon to quickly drizzle on the caramel.
Toss the apples in the lemon juice. Arrange on a large plate.
Place the nut butter in a pastry bag or a bpa-free plastic sandwich bag. Seal the bag, and push/twist all the nut butter to one end. Snip the smallest piece off a corner and you can then pipe the nut butter over the apples. Alternatively, you can gently warm the nut butter and drizzle with a spoon.
Distribute the popcorn, chocolate chips, nuts, cranberries, and shredded coconut on top of the apples, as desired.
Finally, take the prepared caramel in the pastry bag or a bpa-free plastic sandwich bag, seal the bag, and twist/snip off a small corner. Drizzle over the apple nachos.
Chef's Notes
Caramel
For a quick fix, substitute date syrup or coconut syrup for the date caramel. Use ¼—⅓ cup, and opt to add some of the spices, if you like.
Assembling Tip
Drizzle one layer of nut butter on top of the apples, to help the toppings stick, and then a drizzle of the caramel last — it looks so lovely! Another (simpler) option is to make a nut caramel, blending the nut butter straight into the date caramel/syrup.
Kitchen Tip
These are best served soon after making. The lemon juice will help preserve the color of the apples, but not for long. You can prepare the date caramel in advance, get the toppings prepped in advance, then simply assemble before serving.
Recipe from: Plant-Powered Families by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
Puree the dates, cinnamon, nutmeg, sea salt, allspice, vanilla bean powder, and 1/3 cup of the water in a blender or small food processor (You can also use a mini food processor but it may not get as smooth).
If it’s difficult to get the mixture moving, add another teaspoon of water, and more if needed. Try not to add too much at once, or the mixture could become too thin.
Puree until completely smooth.
Once smooth, transfer to a pastry bag or a bpa-free plastic sandwich bag (to later pipe onto the nachos). Shortcut: Alternatively, you can simply use a spoon to quickly drizzle on the caramel.
Toss the apples in the lemon juice. Arrange on a large plate.
Place the nut butter in a pastry bag or a bpa-free plastic sandwich bag. Seal the bag, and push/twist all the nut butter to one end. Snip the smallest piece off a corner and you can then pipe the nut butter over the apples. Alternatively, you can gently warm the nut butter and drizzle with a spoon.
Distribute the popcorn, chocolate chips, nuts, cranberries, and shredded coconut on top of the apples, as desired.
Finally, take the prepared caramel in the pastry bag or a bpa-free plastic sandwich bag, seal the bag, and twist/snip off a small corner. Drizzle over the apple nachos.
