Vegan Dessert Nachos with Coffee Ice Cream
Crispy cinnamon sugar-covered tortilla chips topped with creamy coffee ice cream and a drizzle of chocolate sauce.
Servings 4
Ingredients
- 3-4 large whole grain, white, OR gluten-free brown rice tortillas*
- 2-3 tsp cinnamon sugar
- 2-3 scoops coconut coffee ice cream (or other ice cream)
- 2-3 Tbsp light chocolate syrup or vegan hot fudge
- Whipped coconut cream and/or strawberries for topping
Instructions
- Turn your oven to low broil and position a rack in the top 1/3 of your oven.
- Cut tortillas in triangles, place on two lightly greased baking sheets and lightly coat with avocado oil (or other oil).
- Add cinnamon sugar and toss again to coat, adding more cinnamon sugar as needed.
- Arrange tortillas in a single layer on baking sheet and broil for 1-3 minutes on each side, being careful not to burn as they turn from crisp to burnt quickly. They should take about 2 minutes each side.
- Remove from oven and arrange on a large plate. Top with coffee ice cream, drizzle with chocolate sauce and top with strawberry or cherry. Serve immediately.
Notes
*I tried gluten-free, brown rice tortillas and whole grain tortillas and MUCH preferred the gluten-free for their extra-crispy texture and flavor. However, white tortillas would also work well here.
*Nutrition information is a rough estimate.
*Nutrition information is a rough estimate.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 198 Carbohydrates: 33 g Protein: 3 g Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 2 g Sugar: 11 g