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When it comes to desserts, nachos are often associated with savory toppings like cheese and jalapeños. However, a new trend is emerging that transforms the traditional nacho concept into a sweet indulgence: dessert nachos. This innovative approach allows for a playful combination of flavors and textures, making it an exciting treat for both kids and adults. Among the various dessert nacho creations, Zucchini Cookies Nachos Supreme stands out as a delightful fusion that combines the deliciousness of cookies with the fun of nachos.

Zucchini Cookies Nachos Supreme

Discover a delicious twist on traditional nachos with Zucchini Cookies Nachos Supreme! This unique dessert combines the wholesome goodness of zucchini with the fun and familiarity of nacho-style presentation. Enjoy soft and chewy cookies made from nutrient-rich zucchini, topped with indulgent caramel, whipped cream, and colorful sprinkles. Perfect for any gathering, this creative treat is guilt-free and irresistible, making it a hit with both kids and adults. Explore the joy of baking with this healthy yet delightful dessert!
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Ingredients
  

2 medium zucchini, shredded and thoroughly squeezed to remove excess moisture

1 cup rolled oats

1/2 cup almond flour

1/2 cup brown sugar

1/2 cup granulated white sugar

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup chocolate chips (semi-sweet or dark)

1/2 cup caramel sauce (store-bought or homemade)

1/2 cup whipped cream or whipped coconut cream

1/4 cup chopped nuts (e.g., almonds, walnuts, or pecans)

Optional: Colorful sprinkles for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, almond flour, cocoa powder, baking soda, and salt until evenly mixed.

      Prepare the Zucchini Mixture: In a separate bowl, combine the shredded zucchini with the brown sugar, white sugar, and vanilla extract. Mix well until the zucchini is fully coated with the sugars and becomes slightly sticky.

        Blend Mixtures: Gradually incorporate the dry ingredients into the zucchini mixture. Stir gently until just combined. Carefully fold in the chocolate chips, ensuring they are evenly distributed without overmixing.

          Shape the Cookie Dough: Using a tablespoon, scoop out portions of the dough and place them on the prepared baking sheet. Space the scoops about 2 inches apart, as the cookies will expand while baking.

            Bake the Cookies: Bake in the preheated oven for 15-18 minutes, or until the edges are firm and the tops look slightly cracked. After baking, let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

              Create the Cookie Nachos: Once the cookies are cool, break them into large, irregular chip-like pieces. Arrange the broken cookie pieces on a large serving platter to mimic a nacho-style presentation.

                Add Sauces and Cream: Drizzle the caramel sauce generously over the layered cookie pieces. Add dollops of whipped cream or whipped coconut cream generously on top for a creamy finish.

                  Finish with Toppings: Sprinkle the chopped nuts over the nachos for added texture and flavor. If desired, add colorful sprinkles for a festive touch. Serve immediately and enjoy this delightful and creative treat!

                    Prep Time, Total Time, Servings: 20 minutes | 40 minutes | Serves 4-6