INGREDIENTS:

• 3.5 ounces Artisan Tropic Naturally Sweet or Cinnamon Plantains Strips
• ¼ cup +1 Tbsp almond butter
• ¼ cup coconut flakes
• ¼ cup chocolate chips divided
• 1 cup mini marshmallows

INSTRUCTIONS:

1. Preheat oven to 350.
2. Layer a 6.5 inch cast iron skillet or another round oven proof dish with half of the plantain strips.
3. Drizzle the ¼ cup almond butter and then layer the coconut chips and half the amount of chocolate chips.
4. Add the remaining plantain strips, almond butter and chocolate chips and then top with the marshmallows.
5. Bake the nachos for 8-10 minutes or until marshmallows are melted and toasted.
6. Serve immediately while hot.

Notes:

Feel free to get creative and add some of your favorite treats. Top the nachos with more melted chocolate if desired.

“By Jessi’s Kitchen”