Desert plus nachos...need we say more? The homemade tortilla chips in this recipe are perfect for scooping up the sweet and fresh strawberry salsa that gets a kick from the finely chopped jalapeño mixed in. Drizzle on some chocolate sauce and you're in choco nacho heaven.
Choco Nachos [Vegan, Gluten-Free]

This Recipe is :
Dairy Free Vegan
Ingredients

For the Chocolate Sauce:

1 cup almond butter
1 1/2 cups agave
1 cup chocolate powder
1 teaspoon vanilla
1 cup water (or more as needed to help blend)
1/2 teaspoon sea salt
For the Tortilla Chips:

2 cups masa harina
1 1/2 cups hot water
1/2 teaspoon sea salt
For the Cinnamon Sugar:

1/4 cup raw sugar
1 teaspoon cinnamon
1/4 teaspoon salt
For the Strawberry Salsa:

1 pint of strawberries, minced
1 apple, peeled and minced
2 sprigs mint, finely chopped
1/2 fresh jalapeño pepper, seeded and minced
Juice of 1/2 lime
1 tablespoon agave (optional)
Pinch of salt
Preparation

To Make the Chocolate Sauce:

Blend everything together in the blender until smooth.
To Make the Strawberry Salsa:

Toss all ingredients together and set aside until ready to use.
To Make the Tortilla Chips:

Mix the salt and the masa harina together. Slowly add the hot water until a dough is formed and is firm and springy to the touch, not sticky.
Wrap in plastic and allow the dough to rest for one hour.
Form the dough into 2-inch balls and using a tortilla press (according to the manufacturer’s instructions) press the ball into a 6-inch tortilla. Be sure to use two pieces of wax paper to keep the dough from sticking to the tortilla press.
You can also roll this out by hand with a rolling pin between the two pieces of wax paper.
Heat up a cast iron and cook the tortillas for about one minute on the first side and flip over and cook on the other side for a few seconds.
In a large sauce pan, add about 1-inch of oil. Heat it up to about 325-350°F.
Cut up the tortillas into chip sized pieces and drop into the hot oil. Fry until crisp, about 1 minute. Remove from the oil and sprinkle with cinnamon sugar on both sides.
To Serve:
After frying the chips, arrange them on a plate and drizzle with chocolate sauce and strawberry salsa. Garnish with chopped mint.