Ingredients
Scale
- 3 brown rice tortillas (or for grain free, you can use my Grain Free Tortillas recipe), cut into 8 triangles per tortillas
- 1 Tbsp. olive oil
- 3 Tbsp. coconut sugar, blended until fine
- 1 tsp. cinnamon
- 1 can coconut cream (I buy mine at Trader Joe’s), chilled overnight
- 1 tsp. vanilla extract
- natural food coloring (red and yellow) or powdered turmeric
- 5 strawberries, stemmed and chopped
- 10 basil leaves, chopped
- 1/4 c. jicama, chopped
- juice of half of a lime
Instructions
- Preheat your oven to 350 degrees.
- Toss the tortilla triangles with the olive oil until completely coated. Sprinkle the coconut sugar and cinnamon to evenly distribute and coat over the chips.
- Place on a parchment paper lined baking sheet and bake for 10-12 minutes or until crispy. You might want to flip over halfway throughout baking.
- While the chips are baking, throw together the strawberries, jicama, and basil together with the lime juice. Allow the fruit to release their juices to look more like tomatoes. Set in the fridge.
- Scoop out the solid coconut cream into a deep bowl. With a hand mixer on medium-high speed, whip up until it becomes like whipped cream. Add the vanilla extract and whip until combined. Separate out about 1/4 c. cream and set aside in the fridge. Place the food coloring into the bowl and mix until it becomes a fun orange color.
- Assemble the nachos.
Nutrition
- Serving Size: 1/2 plate of nachos
- Calories: 384
- Sugar: 4g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 17g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 5g
