Dessert Nachos (Vegan) (Edit recipe)

Ever had nachos for dessert? These cinnamon sugar pita chip nachos with coconut whip, strawberries, and nut butter drizzles are incredibly delicious. Each bite is filled with its own combination of flavors, and you will keep coming back for more. These are so easy to put together and are sure to be a hit at your next gathering!

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	309
Fat:	20 g
Carbohydrates:	30 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	381 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by Chloe Martin

Serves: 6

Ingredients

7.33 oz Pita Chips, 1 bag, plain or salted (or tortilla chips)
1 Tbsp Vegan Buttery Spread, melted
1 Tbsp Primal Palate Cinnamon Sugar Cookie Blend
0.5 cup Coconut Whipped Topping (So Delicious CocoWhip)
4 whole Strawberries, sliced
0.333 cup Pecans, roasted and salted
2 Tbsp Peanut Butter, runny, I used Georgia Grinders
2 Tbsp Chocolate Bourbon Pecan Butter, I used Georgia Grinders
1 sprig Mint Leaves, finely chopped, for garnish (optional)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400°F. Lightly grease a baking tray.
In a large mixing bowl, add pita chips then melted butter and cinnamon sugar. Toss to coat each chip as evenly as possible.
Spread the cinnamon sugar pita chips in a single layer on the prepared baking tray. Bake for 8-10 minutes, flipping about halfway through. Let cool slightly.
Add the baked pita chips to a serving plate. Top with coconut whip, sliced strawberries, and roasted salted pecans. Drizzle on the peanut butter and chocolate bourbon pecan butter. Sprinkle with finely chopped mint, if using, and dig in! Best enjoyed immediately.