Fruity Caramel Nachos

This may be one of my favorite desserts I’ve ever made. I know I say that way too often, but I’m not good at making these sorts of tough decisions. It definitely has a few of my favorite ingredients: figs, cinnamon, banana ice cream. And really coconut sugar and date caramel are probably favorites as well.

I think I need to tweak the song a bit to “…these are a lot of my favorite things.” I’m sure Julie Andrews won’t mind.

Nacho Conversion:

Chips“: coconut-sugar-sweetened tortillas chips made from my Brown Rice Tortillas

Meat“: banana ice cream with a subtle trace of caramel

Cheese“: thick, gooey caramel sauce, with a little bit of vanilla

Toppings“: Fruit! I used figs, but you could use anything

Fruity Caramel Nachos

2 Brown Rice Tortillas (or any tortillas you like)

2 tbsps coconut sugar

2 frozen bananas

3/4 cup dates

1/2 cup water

1/2 tsp vanilla bean powder or extract

3-4 sliced figs

A sprinkle of cinnamon on top

  1. Start by making the caramel. Combine the dates, water, and vanilla in the blender until smooth. Refrigerate. Don’t clean the blender.
  2. Make the ice cream by adding the frozen bananas to the caramel-tainted blender. Blend until smooth. Spread into a chilled container and freeze.
  3. To make the sweet nacho chips, cut the tortillas into 6 triangles. Lay them out on a lined pan, and liberally sprinkle with coconut sugar. You can dampen them a little bit to make it stick. Flip them over and repeat. Bake at 350F for about 12 minutes until crispy.
  4. Slice the figs.
  5. Throw it all together in a large bowl and dig in.

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