Granny Smith apples, chocolate, and almond butter make for a delicious, gluten-free breakfast that’s ready to go in under 10 minutes! Green Apple Breakfast Nachos make for a delicious guilty pleasure that happens to be healthy!
It’s Spirited and Then Some Late Night Edition. But, seriously, I didn’t want to keep these from you. Because tomorrow is breakfast. And you might want to eat these. And, I don’t know, it’s also possible I ate them for dinner tonight. Because I needed to do research for you. These Green Apple Breakfast Nachos do, in fact, make a wonderful dinner.
So, basically you can just plan on eating these whenever you want. And if you do choose to, just know I am doing the EXACT SAME THING.
These are my new obsession, and they are so ridiculously pretty. I would say almost too pretty to eat, but let’s not get carried away. We are going to be eating these. Life is too short to not eat pretty foods. But I have caught myself staring at them from time to time. It’s bordering on the ridiculous. This is exactly what happens when I am left to adult on my own. “Morgan, make your own breakfast that you will also eat for lunch and dinner.” I was left unsupervised. And so I stare. And then eat them for ALL THE MEALS.
Granny Smith totally gets it, though. Because Granny Smith is the apple that goes best with this recipe. I have tried red apples and pink apples and yellow apples. And no. Just no. They don’t provide the same sweet and sour contrast that occurs when Granny Smith gets together with almond butter, Costco’s Kirkland brand almond butter to be exact.
So, Granny Smith apples it is. Slice them or cut them into rounds (pictured here). The rounds are a little harder to eat but hold a lot more of what Mom would call “the goop.” She was always very big on getting the goop. “It’s the best part of any meal, Morgan,” she’d say. For this recipe, you will want a lot of chocolate almond goop on each apple slice or round to get the full benefit of what your tastebuds will be freaking out over.
I did get up in my own grill about creating the goop, though. I worried I would ruin it. But, alas, making the drizzles was not nearly as hard as I anticipated. I needn’t have grilled myself. You can drizzle with a spoon or you can put your mixtures into plastic bags, cut off a SMALL portion of one corner, and squeeze the drizzle wherever you want it.
I found the chocolate very easy to drizzle. The almond butter wasn’t difficult. But I did learn a few tricks. Pick an almond butter that isn’t too thick or dry. That’s why Costco’s Kirkland brand is so popular in our house. It is a little on the runny side, but it tastes AMAZING and is easy to mix into other recipes. It also has a sweet taste although no sugar is added. If your almond butter is thick, try softening it with a fork or add a little coconut oil (for a sugar-free option) or a little agave nectar (for a sweeter version). When I made these Green Apple Breakfast Nachos, I did NOT add anything to the almond butter, and it came out of the corner of the plastic bag just fine.
I think if Mom knew I cut the corner off plastic baggies to drizzle chocolate and almond butter onto apple rounds, she would lose her crap. Martha Stewart Mom was not. On the other hand, it was all in the name of goop. So perhaps she’d make an exception.
And even if she didn’t make an exception, I probably wouldn’t notice anyway because my face would be in a plate of these Green Apple Breakfast Nachos. We know this to be true.
Green Apple Breakfast Nachos
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 2
- 2 tbsp melted coconut oil (measure after melting)
- 2 tbsp unsweetened cacao powder
- 1 tsp agave nectar, optional (use honey for a paleo option)
- 2 tbsp almond butter
- 2 Granny Smith apples, sliced or cored and cut into rounds
- handful of almond slices, optional garnish
- Combine melted coconut oil, cacao powder, and agave nectar (if using) in small dish.
- Pour mixture into a small plastic baggie and seal tightly. (Try pouring directly into one corner of the baggie. If that doesn’t work, pour it into the baggie, seal it, and then tilt the baggie, letting the chocolate mixture pool in one corner.)
- Put almond butter in a separate baggie using the same technique as was used for the chocolate.
- Slice or cut apples into desired shape (rounded pictured in this recipe) and spread out on a plate.
- Trim corner of almond butter baggie and drizzle haphazardly across the apples.
- Trim the corner of the chocolate baggie and drizzle in the same haphazard fashion.
- Garnish with almond slices, if desired.
- Serve immediately.
I like my chocolate a little on the bitter side when I pair it with something sweet like an apple. However, if you prefer your chocolate a little sweeter, you can increase the amount of agave nectar (or honey, for a paleo option), add a dash of cinnamon, which takes some of the bitter out of the chocolate, or even add a drop or two of vanilla extract.