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Gingerbread Apple Nachos

Gingerbread Apple Nachos are a simple yet delightful appetizer for your holiday events. The warming ginger and cinnamon flavors accent the apple slices and the toppings make it a delightful treat for the eyes and the tastebuds.
Prep Time20 mins
Cook Time4 mins
Total Time24 mins
Servings: 6 people
Calories:

Ingredients

Gingerbread Apple Nachos

  • 2-3 Thin Sliced Tart Apples like Granny Smith
  • 2 Tablespoons Enjoy Life Mini Chocolate Chips
  • 2 Tablespoons dried cranberries
  • 2 Tablespoons Candied Ginger
  • 1 Tablespoon Pumpkin Seeds
  • Gingerbread Pumpkin Almond Drizzle

Gingerbread Pumpkin Almond Drizzle

  • 2 Tablespoons Real Molasses or Raw Organic Honey
  • 1 Tablespoons Unrefined Extra Virgin Organic Coconut Oil
  • 2-3 Tablespoons Full-Fat Coconut Milk - use to thin sauce to desired consistency
  • 2 Tablespoons Organic Cooked Pumpkin Puree
  • 2 teaspoons Fall Spice Blend
  • 1/4 teaspoon Pink Himalayan Salt
  • 3 Tablespoons almond butter

Fall Spice Blend (double to have extra for holiday baking)

  • 1 teaspoon powdered cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon powdered cardamom
  • pinch freshly grated nutmeg

Instructions

Fall Spice Blend

  • Make the Fall Spice Blend first by measuring and blending all the spices together, stir well. You won’t use it all, I like to make a double batch to have for another recipe.

Make the Gingerbread Pumpkin Almond Drizzle

  • In a sauce pan combine all ingredients except the almond butter, stir until well blended.
  • Simmer on low for 1-2 minutes, this helps the spices to be more fragrant.
  • Stir in the almond butter until well blended.
  • Simmer 1-2 minutes longer.
  • Remove from heat. Stir occasionally until cooled.
  • Store in a glass container in the refrigerator for up to 1 week, in Freezer up to 1 month.

Put together the Gingerbread Pumpkin Nachos up to 1 hour prior to serving.

  • Cut apples in 4 pieces, remove the core and slice thin. I like to use my mandolin.
    Gingerbread Apple Nachos
  • Toss sliced apples in 1-2 teaspoons of lemon juice to prevent browning.
  • The apples arrange easier if you fan out and place each quarter after it is cut, your "nacho-look" goes together much easier...trust me! lol!
  • Arrange apples in a circle, overlapping from the outside to the middle, like nachos. For a small party 2 medium apples will be plenty.
    Gingerbread Apple Nachos
  • Use 4 medium apples for an event.
  • Use some of your Gingerbread Pumpkin Almond Drizzle around the bottom of the bottom layer of apples to help the next layer hold a little better.
  • Drizzle apples with Gingerbread Pumpkin Almond Drizzle.
    Gingerbread Apple Nachos
  • Sprinkle with toppings, chocolate chips, pumpkin seeds, cranberries, and crystalized ginger.
    Gingerbread Apple Nachos

Notes

I made two batches of this for two events on the same day.  One held overnight and all day and it was great!
For the smaller event I used a salad plate and 2 medium sized apples.
For the larger potluck event I used a dinner sized plate and 4 medium apples.
Everyone loved this Gingerbread Apple Nachos!  Try it and if you do, post #gingerbreadapplenachos #benourished4life on your post!
Fall Spice Blend from Tadka Pasta
https://tadkapasta.wordpress.com/2012/10/08/full-flavored-fall-spiced-peanut-butter/