Apple Nachos With Peanut Butter Drizzle

Ingredients

• 1 tbsp lemon juice
• 1 cup cold water
• 3 sweet crisp apples – cored and thinly sliced
• 0.5 cup creamy peanut butter
• 2 tbsp pure maple syrup
• 0.5 tsp vanilla extract
• 0.125 tsp fine sea salt
• 2 tbsp warm water
• 0.25 cup mini chocolate chips
• 0.25 cup chopped roasted peanuts
• 2 tbsp shredded unsweetened coconut

Instructions

1. Stir the lemon juice and cold water together in a medium bowl to make an acidulated water bath.
2. Core the apples and slice them thinly, about 0.25 inch thick, then place the slices immediately into the lemon water, turning to coat to help prevent browning.
3. Let the apple slices sit in the lemon water for 2–3 minutes, then drain well and pat dry with paper towels so excess water does not thin the topping.
4. Arrange the apple slices in overlapping layers on a large serving platter or tray, forming a wide, shallow mound that resembles a plate of nachos.
5. In a small microwave-safe bowl, combine the creamy peanut butter and pure maple syrup and microwave on medium power for 15–20 seconds, just until loosened but not hot.
6. Add the vanilla extract, fine sea salt, and warm water to the peanut butter mixture and whisk until smooth and pourable, adding a few more drops of warm water if needed to reach a thick-drizzle consistency.
7. Drizzle about half of the peanut butter sauce evenly over the arranged apple slices, moving your hand back and forth to create thin ribbons.
8. Sprinkle the mini chocolate chips, chopped roasted peanuts, and shredded unsweetened coconut evenly over the sauced apples.
9. Finish with the remaining peanut butter drizzle over the toppings, letting it fall in thin streams to help anchor the toppings to the apples.
10. Serve the apple nachos immediately for the best texture, or refrigerate uncovered for up to 30 minutes before serving.