1 cup frozen or fresh raspberries
1 tablespoon maple syrup
½ cup chocolate chips
2 large Honeycrisp apples, halved, cored and sliced thin
¼ cup pecans, chopped
2 tablespoons shredded coconut
2 tablespoons plain or vanilla yogurt
In a small pot, simmer the raspberries and maple syrup for 5 to 10 minutes, stirring frequently. Remove the raspberry sauce from the heat and pour into a small container through a fine mesh strainer to remove the seeds. (Tip: Use the back of a heavy spoon to push the raspberry sauce through the strainer.) Set aside the finished sauce.
Melt the chocolate chips either in a double boiler or by microwaving for about 3 minutes on low, in a microwave-safe bowl.
To build the nachos, spread out or overlap the apple slices on a platter or large plate. Lightly drizzle the apple slices with the melted chocolate and raspberry sauce, sprinkle pecans and coconut over the top, and serve with yogurt as a dipping sauce.