These thinly sliced apples drizzled with caramel, chocolate, and homemade honey marshmallow fluff, are not only perfect for Superbowl Sunday and birthday parties, they’ll also make an easy and special treat for your kids Valentine’s Day party!
Super easy to make, here’s how:
First, wash and dry your apples. Then, if using a mandoline, slice in half around the middle. Remove the stem, and core if desired (I like to just remove the stem end and leave the pretty little *stars* in the middle of the apple).
Slice apples using a mandoline. Make sure to use the safety arm or a cut resistant glove! Hint: If you’re making a large batch, add apples to a bowl of lemon water to keep from browning.
Drizzle on wonderful, ooey-gooey homemade caramel! (Want to learn how to make homemade Paleo-no grain/no dairy caramel? You’ll find the recipe in my ecookbook, The Paleo Sweet Tooth)
See this stuff? It’s Honey Marshmallow Fluff and although it is truly divine on hot cocoa, it is absolutely to-die-for on these nachos! Hint: You’ll find the recipe at the bottom of this post.
Drizzle/spoon/pipe on the marshmallow fluff (recipe follows). I find it’s easiest to microwave the fluff for about 30 seconds (not the entire batch, just about 1/2 cup), put into a pastry bag or zipper type bag, snip off a corner (if using a plastic bag), and pipe on.
Drizzle chocolate sauce over the entire, gorgeous affair. Don’t skimp!
Want to learn how I make my chocolate sauce that’s sweetened with honey and stevia and is dairy free? You’ll find the recipe in my eCookbook, The Paleo Sweet Tooth!
Betcha can’t eat just one!
One of the reasons why I love these apple nachos is because they are very versatile. Try drizzling with peanut butter and chocolate for an after school treat. Love chocolate and caramel? Great, just use those! Want to spice it up a bit? Drizzle with chocolate and then lightly sprinkle with cayenne pepper. Looking for something for Easter Brunch? Drizzle with lemon curd and marshmallow fluff.
Want to learn how to make homemade (Paleo) caramel sauce and chocolate sauce using only coconut sugar, coconut nectar, stevia and honey as sweeteners? You’ll find the recipes in my new eCookbook, The Paleo Sweet Tooth.
- ½ c. honey, *liquified
- 2 Tbsp. cold water
- 2 Tbsp.boiling water
- 1 tsp. gelatin (here’s the brand I use)
- 1 egg white, room temperature
- 1 tsp. vanilla
- Add gelatin to cold water and allow to bloom (this simply means absorb the water). This should take about 3 minutes.
- Add boiling water to the bloomed gelatin and whisk until gelatin has dissolved.
- Add honey to warm gelatin mixture and whisk until combined.
- In a large mixing bowl (I use my KitchenAid Mixer), beat egg white until the **soft peak stage is achieved.
- Slowly, drizzle in the honey/gelatin mixture.
- Beat on high for about 7 minutes.
- At the 5 minute mark, add vanilla and continue to beat for the remaining 2 minutes.
- The marshmallow should be fluffy and hold its peaks.
- Store in a glass bowl in the fridge for up to a week.
**”Soft peak stage” means that the egg whites start to hold their shape, but are not yet stiff.
Got ideas? Great! Leave them in the comments so we can all share the love!