Caramel Apple Nachos

Using my all-time favorite caramel sauce, this kid-friendly treat is simple and irresistible.

• ½ cup honey

• ½ cup coconut sugar

• ¾ cup unsweetened coconut cream solids

• Pinch of salt

• Splash of vanilla extract

• For plating: apples, cored and sliced, toppings

1. To make the caramel sauce, add honey, coconut sugar, coconut solids, and salt to a saucepan on medium heat until boiling, while stirring.

2. Turn the heat down to medium-low and continue stirring for 10 minutes. Cut the heat and add vanilla.

3. Let sauce cool slightly and use immediately or pour into a glass jar, let cool completely, and store in refrigerator. Sauce will continue to thicken as it chills. Reheat to drizzle.

4. Assemble nachos on a plate and garnish with desired toppings.

   Notes: Our preferred nacho variation is using granny smith or honeycrisp apples, topped with sprinkles (Watkins), caramel sauce made with coconut cream (Thai Kitchen), dark chocolate chips or a chocolate drizzle (Hu or Bake Believe), and nuts. You can sub caramel for unsweetened peanut butter. Use this caramel sauce to enhance a variety of other recipes featured in our cookbook.

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