Green Apple & Almond Butter "Nachos"
A fun, shareable "nachos" plate: crisp green apple slices layered like chips, drizzled with almond butter and scattered with nuts, seeds and cacao nibs. All the playful assembly of a viral dessert, engineered to be blood-sugar gentle.
Why you'll love this recipe
- Not one spoon of refined sugar
- No baking required
- One of the most-requested recipes here
- Makes enough for 2
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 tart green apples (Granny Smith), thinly sliced
- 3 tbsp natural almond butter, warmed to drizzle
- 2 tbsp chopped walnuts or almonds
- 1 tbsp pumpkin seeds
- 1 tbsp cacao nibs (unsweetened)
- Pinch cinnamon, pinch flaky salt
- Squeeze of lemon (keeps apples from browning)
How to make it
Toss the apple slices with a little lemon juice.
Fan them out overlapping on a plate like nacho chips.
Warm the almond butter until pourable; drizzle over the apples.
Scatter with nuts, seeds and cacao nibs.
Finish with cinnamon and a pinch of flaky salt. Eat right away.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Green Apple & Almond Butter "Nachos"
A fun, shareable "nachos" plate: crisp green apple slices layered like chips, drizzled with almond butter and scattered with nuts, seeds and cacao nibs. All the playful assembly…
Ingredients
- 2 tart green apples (Granny Smith), thinly sliced
- 3 tbsp natural almond butter, warmed to drizzle
- 2 tbsp chopped walnuts or almonds
- 1 tbsp pumpkin seeds
- 1 tbsp cacao nibs (unsweetened)
- Pinch cinnamon, pinch flaky salt
- Squeeze of lemon (keeps apples from browning)
Instructions
- Toss the apple slices with a little lemon juice.
- Fan them out overlapping on a plate like nacho chips.
- Warm the almond butter until pourable; drizzle over the apples.
- Scatter with nuts, seeds and cacao nibs.
- Finish with cinnamon and a pinch of flaky salt. Eat right away.
