Fruit Nachos

These fruit nachos feature cinnamon-sugar chips, fresh fruits, whipped cream, and melted dark chocolate. A guaranteed crowd-pleaser, and no baking required!

Course Dessert

Diet Vegan

Prep Time 10

Cook Time 3

Total Time 13

Servings

Calories 266kcal

Author Louisa

Equipment

Ingredients

7.5 oz cinnamon sugar pita chips
1 cup strawberries, diced
1 cup mandarin oranges, halved
1 mango, diced
1/2 pineapple, cubed (about 1 cup)
2 kiwis, sliced and halved
3/4 cup blueberries
1 cup grapes, halved
2 oz dark chocolate, melted

For the vegan whipped topping:

1 can coconut milk (refrigerated overnight for the coconut cream)
1 tbsp agave

Instructions

Line a plate with cinnamon sugar pita chips.
Top the chips with fruits, following the colors of the rainbow.

To make whipped topping:

Scoop out the solid layer from the chilled canned coconut milk and add it to a blender.
Whip the coconut cream and add in the agave. Mix until completely combined.
Decorate the fruit nachos with the vegan whipped cream and drizzle the melted dark chocolate on top. Serve immediately and enjoy!

Notes

Preheat your oven to 350°F and cut flour tortillas into wedges. Arrange them in a single layer on a baking sheet and spray with non-stick spray. Then, sprinkle the chips with a mixture of ground cinnamon and granulated sugar and bake for 10 minutes or until the cinnamon sugar tortilla chips are crunchy.
Place the chocolate chips or chopped chocolate in a dry microwave-safe bowl. Microwave in 30-second intervals, stirring between intervals until smooth and completely melted.
These delicious dessert nachos are best enjoyed immediately, but you can slice the fruits the night before to save on prep time. Store them in an airtight container in the fridge, and just assemble the fruit nachos right before serving.

Nutrition