Green Apple Breakfast Nachos

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  • 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


  1. Combine melted coconut oil, cacao powder, and agave nectar (if using) in small dish.
  2. 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.)
  3. Put almond butter in a separate baggie using the same technique as was used for the chocolate.
  4. Slice or cut apples into desired shape (rounded pictured in this recipe) and spread out on a plate.
  5. Trim corner of almond butter baggie and drizzle haphazardly across the apples.
  6. Trim the corner of the chocolate baggie and drizzle in the same haphazard fashion.
  7. Garnish with almond slices, if desired.
  8. 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.