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
- Start by making the caramel. Combine the dates, water, and vanilla in the blender until smooth. Refrigerate. Don’t clean the blender.
- Make the ice cream by adding the frozen bananas to the caramel-tainted blender. Blend until smooth. Spread into a chilled container and freeze.
- 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.
- Slice the figs.
- Throw it all together in a large bowl and dig in.
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