These Sweet & Healthy Fall Nachos are the perfect thing to satisfy your cravings. Made with crispy tortilla chips, layered with freshly cut apples, pears, and grapes, and drizzled with a warm cream cheese frosting, this fall dessert recipe is perfect for any occasion.
It’s safe to say that I have a sweet tooth and fresh, seasonal fall fruits are the perfect healthy way to satisfy those cravings. This Sweet & Healthy Fall Nachos recipe is an amazing way to incorporate seasonal eating into your diet and savor all the fresh flavors of in-season fruits. (Who said nachos couldn’t be made into a sweet dessert?)
Not only is it delicious and healthy, but you can even make it allergy-friendly and keto using Maria and Ricardo’s Almond Flour Sea Salt Tortillas. These almond-based tortillas are gluten-free and do not have any soy or artificial ingredients.
This business had humble beginnings as a tortilleria in Jamaica Plain, Boston, but they have since continued to find ways to bring authentic, and good-for-you tortillas all over. The best part is you don’t have to compromise taste or nutrition with these tortillas. Everything they sell if wholesome, delicious, and manufactured with some of the highest standards in the food industry.
In addition to being non-GMO project verified, vegan, and certified organic, Maria and Ricardo’s caters to several dietary needs, including Paleo, Keto, Gluten-Free, Kosher, and more. They also have Everything Seasoning and Flax & Seeds varieties, but I find that Sea Salt works best for this dessert nachos recipe.
You can use Maria and Ricardo’s keto tortillas to make tacos, quesadillas, mini enchiladas, and so on. My favorite way is to cut them in four, bake them, and use them as cinnamon sugar chips! It makes for an easy fall snack and pairs deliciously with the in-season fruit.
How to Make the Best Sweet & Healthy Fall Nachos
These dessert nachos use three fall fruits: apples, grapes, and pears. Apples are in season from the late summer through late fall; grapes are in season from late summer through early fall; pears are in season throughout the entire fall season.
In other words, early fall is the best time to whip out this recipe – but it’s so good that I wouldn’t blame you if you needed to bring it out year-round.
To really bring out the sweetness of these nachos, I recommend using coconut oil to coat your tortillas in cinnamon sugar before baking.
Unlike many other oils, coconut oil is able to withstand high temperatures, making it one of the best oils for cooking and baking. Organic extra-virgin coconut oil is the best option to reach for, but a spray of any kind will work for this Fall Nachos recipe.
I love using coconut because not only is it a much healthier and lighter substitute for butter (it can be directly substituted one for one in baked goods), but it also adds a lovely coconut flavor to your chips, which pairs beautifully with the cinnamon-sugar mix.
Another great way to take these dessert nachos to the next level is by adding more toppings! Here are some additional topping ideas that are still healthy to add to your Fall Nachos:
Grilled peaches
More fresh fruits of choice
Dollops of Greek yogurt
Dark chocolate chips
Granola chunks
Roasted nuts
Sprinkle of pumpkin spice or nutmeg
Drizzle of honey
Get creative with your toppings. The great thing about a nacho recipe like this is that you can always mix and match toppings or try something new – and it’s still pretty healthy.
There is nothing better than indulging in a delicious, sweet treat like this and not feeling weighed down by grease or heavy cheese. It’s also so easy to make this recipe vegan or dairy-free by substituting your cream cheese drizzle for something like honey or using a non-dairy cream cheese brand.
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