Ingredients

• Three 8-inch flour tortillas

• 2 tbsp unsalted butter, melted

• 1/4 cup cinnamon sugar

• 1/4 cup heavy cream (non-dairy)

• 1/2 cup chocolate almond bark, cut into small chips

• 1 kiwi, peeled and diced

• 1 mango, peeled and diced

• 1/2 cup strawberries, chopped

• 3 tbsp sweetened coconut, toasted

• Non-dairy whipped cream (optional)

Instructions

1. Preheat oven to 400°F.

2. Brush both sides of tortillas with butter, and sprinkle with cinnamon sugar. Cut each tortilla into 8 wedges, place on a baking sheet, and toast until crisp, about 10 minutes.

3. Heat non-dairy heavy cream in microwave until steaming; pour over almond bark chips and let stand 2 minutes. If needed, microwave the chips for 20 seconds to fully melt them.

4. Combine kiwi, mango, and strawberries in a bowl.

5. Assemble nachos with a layer of tortilla chips, then a layer of fruit, then a drizzle of chocolate sauce, then coconut, and non-dairy whipped cream on top.