Fruit nachos feature crisp apple slices topped with melted chocolate, toasted nuts, shredded coconut, and anything else your tastebuds desire. They’re easy to customize and ready in just 10 minutes!
During the fall when apples are at their peak, we make these apple nachos for two at least once or twice a week. Like toaster oven cinnamon chips, they’re easy to throw together, loaded with great flavors and textures and the toppings are totally customizable.
Nachos made with fruit aren’t exactly a new idea. People have been topping apple slices with melted chocolate or nut butter for years.
What makes this recipe unique is that all of the heating, melting, and toasting happens in your toaster oven! The trick is using low heat to toast the coconut and nuts while the chocolate gently melts.
One Apple: Pretty much any crisp apple variety like Granny Smith, Jazz, Honeycrisp, or Pink Lady will taste fantastic.
Something to Drizzle: We like melted semi-sweet chocolate chips, the flavor is decadent and rich without being overly sweet. If you’re looking for a no-sugar-added dessert, swap the chocolate with 2 tablespoons of natural peanut butter, almond butter, or sun butter.
Nuts: Use any kind you want. Walnuts, cashews, peanuts – they’re ALL yummy. Just make sure to chop whole nuts into pieces before toasting.
Unsweetened Shredded Coconut: It takes half the time of the sweetened stuff to toast and it tastes great too.
You won’t believe how easy these dessert nachos are to make. To quote Tim “the hardest part is slicing the apple.”
1. Start by adding the chocolate chips to an oven-safe ramekin. Then add it to a small toaster oven pan (like our favorite eighth sheet pan) along with the coconut and nuts.
2. Place the pan in a preheated 300°F toaster oven. Cook until the nuts and coconut are toasted and the chocolate is shiny about 4 to 5 minutes.
Give the chips a stir and the chocolate will magically turn smooth and ready to be drizzled. If your chocolate is shiny and melted but isn’t fluid enough to drizzle, try mixing in a tiny bit of coconut oil.
3. Once your toppings are ready, cut your apple into slices and toss them on a plate. If you’re feeling fancy, you can arrange the slices into a pretty spiral.
4. Next, drizzle the melted chocolate over the slices. Don’t rush this part – drizzling it on is almost as fun as eating the nachos.
5. Lastly, sprinkle over the toasted coconut and nuts. Then grab a big stack of napkins and dive on in!
These fruity dessert nachos are easy to adapt to the ingredients you have on hand, so feel free to get creative. Here are a few topping and flavor options to get you started:
- Swap the chocolate for your favorite nut butter or use both! If you’re craving something sweeter, try a drizzle of warm butterscotch or caramel sauce.
- A handful of broken pretzels adds a salty-sweet flavor.
- Mini marshmallows are great too, especially if you broil the pan for a minute to get them browned and toasty.
- For a pie-style treat we like to sprinkle the apple slices with cinnamon and nutmeg, then top them with graham cracker crumble and a few dollops of small batch whipped cream.
More Easy Dessert Ideas
- Toaster Oven S’mores
- 3-Ingredient Banana Oat Cookies
- Cinnamon Toast
- Potsticker Fruit Tacos
- Toaster Oven Chocolate Chip Cookies
- Cake Mix Mini Cakes
- 1 Apple, (Pink Lady or Granny Smith)
- 2 tablespoons Semisweet Chocolate Chips
- 2 tablespoons Unsweetened Shredded Coconut
- 2 tablespoons Chopped Walnuts
- Adjust the cooking rack to the bottom position and preheat your toaster oven to 300°F.
- Place the chocolate chips in a (non-glass) ramekin. On a small baking sheet arrange the coconut and nuts in an even layer and add the ramekin to the pan.
- Heat in the toaster oven until the coconut and nuts are toasted, about 4 to 5 minutes. The chocolate chips will be shiny but still in chip form. Give them a stir and the chocolate will melt and become smooth.
- Cut the apple into wedges or slices and arrange them on a plate.
- Drizzle melted chocolate over slices and top with coconut and nuts.
Lower-sugar option: substitute 2 tablespoons of natural peanut butter for the chocolate chips and proceed with the recipe.
Nutrition Information:Yield: 2 Serving Size: Half of Recipe
Amount Per Serving: Calories: 161Total Fat: 10.1gSaturated Fat: 4.4gCholesterol: 0mgSodium: 2mgCarbohydrates: 17.3gFiber: 4.5gSugar: 12.7gProtein: 2.7g