These delicious banana split dessert nachos are vegan and gluten-free. This guilt-free snack or dessert is crunchy, sweet, and satisfying while making enough to serve a crowd.
We’re 12 days into the new year. Raise your hand if you’ve already slacked off on your New Year’s goals! Oooor, if you’re desperately hanging on, but are having some serious sweets cravings. I know we all just vowed to eat healthy and diet our little butts off for the New Year, but I promise this won’t do any damage. In fact, this unbelievably delicious dish is vegan and gluten-free, so really…… you could eat the whole platter if you wanted to. If you do, I promise not to judge.
Recently, the folks over at Flatout Bread asked me to do a recipe combining their new gluten-free flatbreads (out this month!) and the vegan, non-GMO vanilla frosting from Dollop Gourmet. Flatbreads and frosting? I had no idea where to start, but then my culinary genius of a husband suggested another combo that sounded absolutely perfect: Nachos + Banana Splits.
I literally couldn’t remember the last time I’d had a banana split, but as soon as I dug into these I realized that’s exactly what they tasted like. Crispy, large flatbread “nachos” made the perfect vehicle for all those delicious banana split toppings. The vanilla frosting takes the place of the ice cream. Instead of being processed and overly sweet, the gourmet frostings by Dollop are vegan, gluten-free, and non-GMO, made with organic ingredients.
While I used the gluten-free flatbreads, Flatout makes a bunch of other products, of which I’ve tried basically all of them.
These nachos take just a teensy bit of legwork at the stove so you can properly fry up the flatout triangles. Once you’ve cooked them up and tossed them with sugar, you get to deck them out with the frosting and all of your favorite banana split toppings. I final drizzle of chocolate sauce is technically optional, but this works best if you go all out with it. For a quick and easy vegan chocolate sauce, you can use this recipe.
- 1 package Flatout flatbreads (I used the gluten-free)
- 4-5 TBPS coconut oil
- 1/2 cup coconut palm sugar
- 1 container Dollop frosting, room temperature
- 1/2 pint strawberries, roughly chopped
- 2 bananas, roughly chopped
- 1 can diced pineapple
- 1/2 cup walnuts, roughly chopped
- 1/2 cup coconut flakes
- Chocolate sauce, to taste
- Slice flatbreads into large triangles
- Heat the coconut oil in a medium saucepan, then fry the triangles for 20-30 seconds on each side. Work in small batches, placing fried nachos on a plate with paper towels
- Toss the nachos in the coconut palm sugar until lightly coated
- Arrange the nachos on a platter, then pipe the frosting on top
- Top with the remaining ingredients
This post was sponsored by Flatout and Dollop. Thanks for all your support!
When’s the last time you had a banana split?
Have you ever had dessert nachos before?