Apple Raspberry Nachos

Give nachos a new twist with these dessert nachos. Feel free to replace the nuts with granola or crushed graham crackers and drizze the apples with caramel sauce or honey. Top with your favorite ice cream and add your own touch of spice. 

Prep Time

20 minutes

Cook Time

0 minutes


4 Servings


1 cup raspberries (fresh or frozen)
1 tablespoon maple syrup
1 cup chocolate chips
2 apple, honeycrisp (halved, cored and sliced thin)
1⁄4 cup pecans (chopped)
2 tablespoons coconut (shredded)
2 tablespoons yogurt (plain or vanilla)


In a small pot, simmer the raspberries and maple syrup for 5 to 10 minutes, stirring frequently. Remove the raspberry sauce from the heat and pour into a small container through a fine mesh strainer to remove the seeds. (Tip: Use the back of a heavy spoon to push the raspberry sauce through the strainer.) Set aside the finished sauce.

Melt the chocolate chips either in a double boiler or by microwaving for about 3 minutes on low, in a microwave-safe bowl.

To build the nachos, spread out or overlap the apple slices on a platter or large plate. Lightly drizzle the apple slices with the melted chocolate and raspberry sauce, sprinkle pecans and coconut over the top, and serve with yogurt as a dipping sauce.


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