Green Apple Breakfast Nachos
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These Green Apple Breakfast Nachos are a delicious sweet and sour breakfast treat, complete with crunchy, crumbly toppings, almond butter, and melted chocolate. And although they are all about breakfast, really they can be enjoyed any time of day! Variations, tips, and tricks included! {Paleo and/or vegan}
Spiriteds, Granny Smith apples just get us. They know we’re in the market for a sweet and sour breakfast snack recipe that is easily customizable, crunchy, and decadent. Also easy to make and assemble. Thus, these Green Apple Breakfast Nachos were born.
And you don’t need an engineering or advanced culinary degree to get a fancy drizzle going. Nor do you need expensive kitchen equipment. If you can stir ingredients together, melt them in a microwave, or slice them, then you’re set to go! There’s no need to overcomplicate Green Apple Breakfast Nachos because that would defeat their entire purpose.
They are here to take our nacho game in a whole new direction. A recipe that is technically for morning hours but can be enjoyed basically ALL THE HOURS. These nachos know no bounds, and neither do we, Spiriteds. So we can customize our Green Apple Breakfast Nachos with granola or fresh fruit. Possibly sprinkled sea salt or sliced almonds. Maybe a few sunflower seeds. Whatever our hearts and tastebuds desire, Green Apple Breakfast Nachos are here for it!
So grab your cutting board, Granny Smith apples, almond butter, and chocolate, and let’s do this! These Green Apple Breakfast Nachos are just waiting to be discovered!
Green Apple Breakfast Nachos are
- Vegan- and/or paleo-friendly
- Gluten-Free
- Dairy-Free
- Sweet and sour
- Crunchy and crumbly
- Easy to assemble
- Even easier to enjoy!
Side note: This apple medley of deliciousness and decadence is best enjoyed right after it’s assembled. But you can store it in an airtight container and refrigerate it for about 24 hours. The almond butter and chocolate will harden, but that’s not a terrible outcome. Your apples will still be amazing.
Green Apple Breakfast Nachos ingredients
- Granny Smith apples. The sour flavor goes particularly well with the other ingredients included.
- Almond butter. For best results, use a roasted variety with little to no other added ingredients.
- Chocolate chips. Allergen-friendly varieties I’ve used include Enjoy Life, Chatfield’s, and Nestle. Check to confirm they are vegan. A paleo option is Hu brand chocolate. (Not paid mentions.)
- Liquid sweetener. Agave nectar (vegan), 100% pure maple syrup (vegan and paleo), or 100% pure honey (paleo) will work.
- Garnishes: Add fresh fruit, granola, additional pieces of chocolate, carob nibs, a pinch of sea salt, or any other toppings you’d like!
Side note: If you need to soften any of the ingredients with additional liquid and don’t want to use a sweetener, then try a small dollop of coconut oil.
How to make Green Apple Breakfast Nachos
- In a small dish stir the sweetener and almond butter together. In another small dish, melt the chocolate pieces according to package instructions with a small dollop of sweetener or coconut oil. Set aside.
- Next, spread the apple slices out on a serving plate and drizzle first with the almond butter, followed by the chocolate. Reserve some almond butter and melted chocolate. Then top with fresh fruit, granola, additional pieces of chocolate, carob nibs, a pinch of sea salt, or any other toppings you’d like. Drizzle the remaining almond butter and chocolate over the top and serve immediately.
- This recipe is best enjoyed right after it is assembled. If you have leftovers, then refrigerate them in an airtight container and consume within 24 hours.
Recipe variations, tips, and tricks
- There are a few ways to slice the apples for this recipe. One way is to core the apple first, turn it on its side, and then slice away. With this method, your nachos will have a hole in the center, which you may or may not want. The second way to slice your apples, is to stand the apple upright, remove a small piece of the apple to make that side flat, and then slice until you get the the core. Then turn the apple around and repeat the process on the other side. You’ll end up with two sets of wide slices. For the remaining portions of the apple, repeat the same process, however this time you’ll have much smaller, narrower pieces.
- Sub another nut or seed butter in place of the almond butter. You can never go wrong with a variety that has been roasted, which will give your selection a deeper, richer flavor. I like to choose varieties with few (if any) added ingredients, so I don’t have to adjust the rest of the recipe.
- For the drizzle, pour the almond butter and melted chocolate into separate baggies, zip the bags tightly, squeeze the ingredients into one corner of each baggie, and then snip a small piece of baggie from that corner. You now have a DIY pastry bag you can use to drizzle your ingredients as desired. If the almond butter and chocolate drizzle well on their own, then a spoon may be all you need to layer them over the apples.
- To create a thin drizzle, hold the spoon high above the apples, or if using a pastry bag then snip a small piece from the corner. For a wider drizzle, hold the spoon closer to the apples, or if using a pastry bag then snip a larger piece from the corner.
Save your scraps!
If you have leftover pieces of apple and cores then throw them into a small saucepan and make a batch of Apple Peel Tea instead of throwing them away.
More delicious crunchy, crumbly recipes!
Spiriteds, stay well and stay wild. Jump into the fun when you can, and always know I’m glad you’re here! ❤️
Green Apple Breakfast Nachos
These Green Apple Breakfast Nachos are a delicious sweet and sour breakfast treat, complete with crunchy, crumbly toppings, almond butter, and melted chocolate. And although they are all about breakfast, really they can be enjoyed any time of day! Variations, tips, and tricks included! {Paleo and/or vegan}
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Diet: Gluten Free
Ingredients
- 4 Granny Smith apples, sliced
- 2 tablespoons almond butter
- 2 tablespoons melted chocolate (See Notes)
- 1 teaspoon agave nectar, 100% pure honey, or 100% pure maple syrup
- Garnish with granola, fresh fruit, sliced almonds, or carob nibs
Instructions
- In a small dish stir the sweetener and almond butter together. In another small dish, melt the chocolate pieces according to package instructions with a small dollop of sweetener or coconut oil. Set aside.
- Next, spread the apple slices out on a serving plate and drizzle first with the almond butter, followed by the chocolate. Reserve some almond butter and melted chocolate. Then top with fresh fruit, granola, additional pieces of chocolate, carob nibs, a pinch of sea salt, or any other toppings you’d like. Drizzle the remaining almond butter and chocolate over the top and serve immediately.
- This recipe is best enjoyed right after it is assembled. If you have leftovers, then refrigerate them in an airtight container and consume within 24 hours.
Notes
- Allergen-friendly chocolate chips and paleo chocolate chips will work here. Brands I’ve used (not paid mentions) include Enjoy Life, Chatfield’s, Nestle, and Hu.
- If you want to melt your chocolate with a liquid, you can add a small dollop of coconut oil or the same liquid sweetener you used with the almond butter.
- There are a few ways to slice the apples for this recipe. One way is to core the apple first, turn it on its side, and then slice away. With this method, your nachos will have a hole in the center, which you may or may not want. The second way to slice your apples, is to stand the apple upright, remove a small piece of the apple to make that side flat, and then slice until you get the the core. Then turn the apple around and repeat the process on the other side. You’ll end up with two sets of wide slices. For the remaining portions of the apple, repeat the same process, however this time you’ll have much smaller, narrower pieces.
- Sub another nut or seed butter in place of the almond butter. You can never go wrong with a variety that has been roasted, which will give your selection a deeper, richer flavor. I like to choose varieties with few (if any) added ingredients, so I don’t have to adjust the rest of the recipe.
- For the drizzle, pour the almond butter and melted chocolate into separate baggies, zip the bags tightly, squeeze the ingredients into one corner of each baggie, and then snip a small piece of baggie from that corner. You now have a DIY pastry bag you can use to drizzle your ingredients as desired. If the almond butter and chocolate drizzle well on their own, then a spoon may be all you need to layer them over the apples.
- To create a thin drizzle, hold the spoon high above the apples, or if using a pastry bag then snip a small piece from the corner. For a wider drizzle, hold the spoon closer to the apples, or if using a pastry bag then snip a larger piece from the corner.
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