Apple Nachos

Ingredients

Instructions

1. 1

   SLICE THE APPLES: Wash the apples and slice them thinly (about 1/8 inch thick) - leave the skin on for color and nutrition. You can core them first or just slice around the core. To prevent browning, toss slices in a small bowl with 1 tablespoon lemon juice and let sit 1 minute, then pat dry. Arrange the slices in a single overlapping layer on a large serving plate or platter, like tortilla chips.

2. 2

   WARM THE ALMOND BUTTER: Scoop the almond butter into a small microwave-safe bowl. Microwave for 15-20 seconds until slightly runny and easy to drizzle. Stir well. If it's still too thick, microwave another 10 seconds. Using a spoon, drizzle the warmed almond butter over the apple slices in a back-and-forth motion.

3. 3

   MELT AND DRIZZLE CHOCOLATE: Place the chocolate chips in a small microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until melted and smooth (usually 3-4 intervals). Be careful not to overheat. Drizzle the melted chocolate over the apples in a zigzag pattern using a fork or spoon.

4. 4

   ADD THE TOPPINGS: Immediately after drizzling (while the chocolate is still wet), scatter the granola evenly over the top. Sprinkle with shredded coconut and sliced almonds. The toppings will stick to the wet chocolate and almond butter.

5. 5

   SERVE RIGHT AWAY: Apple nachos are best eaten immediately while the drizzles are still slightly warm and the apples are crisp. Serve family-style and let everyone grab slices with their fingers. If you need to wait a few minutes, the chocolate will set slightly, which some people prefer.