Just wanted to let you know that this simple, pie-inspired dessert is sponsored by my friends over at Flatout!
This easy healthy pumpkin pie dip is served with baked coffee chips so it tastes like a pumpkin spice latte! It’s a vegan-friendly, healthy holiday dessert that is so simple to make!
Do you ever just sit back and realize that, no matter how hard you try, you just can’t KEEP UP WITH THE TIMES.
For example, I JUST (literally a couple weeks ago) started watching “The Gilmore Girls.” YES, the same one that everyone was watching when I was in HIGH SCHOOL. Liiiiiike, 10 years ago.
Then, there’s the being late to the dessert dip party. I’ve been seeing all kinds of dip-able dessert-y recipes popping up ALL over the internet….for the past 3 YEARS that this little space in internet land has been our place of trust and friendship and FOOD <3.
And this is the FIRST dessert dip recipe. In 3 years.
Which is sort of a lie. There was a gluten free carrot cake dip in year 1. But, I decided that one doesn’t count because saying this is the first one just sounds so more EPIC and DRAMATIC. Don’t question it.
My blog. My rules.
Rewind back to last month when we ate incr-EDIBLEly easy Vegan Healthy Pumpkin Pie Pinwheel Bites. Previous to the moment that these rolled onto the scene, I thought you guys only went crazy for EPIC desserts like cacao paleo banana bread cake or paleo german chocolate cake. But, I learned something about you in that moment.
You REALLY dig SUPER easy recipes.
Things I learned about you recently, the sequel: You dig pumpkin vegan cheesecake.
Things I learned about you recently, when I shared the pumpkin spice latte vegan crepe cake, the threequel? (word?) Even though the hype of the PSL has died down, it still has a VRY VRY strong grasp on your <3’s.
SUPER EASY (possibly trendy, but possibly late to the party, but still REALLY YUMMY) recipe? CHECK. Kinda tastes like vegan pumpkin cheesecake in ULTRA rich and creamy, dip-able form? OH YEA.
AAAAND, some PSL vibes tingling your mouth with every velvety-smooth scoop? GOT IT.
It’s prettttty simple to see where the “pumpkin” and “cheesecake” comparisons come from. I mean, we got pumpkin puree all up inside, and the base is my most favorite obsession-as-of-late: cashew cream sauce.
BUT, the secret to unlocking dessert heaven and letting it rain down upon your taste buds, is the super-crunchy, baked COFFEE-RUBBED CHIPS….made from Flatout Proteinup Carbdown Wraps!
If you thought that Flatout wraps were ONLY good for making grilled mango chicken wraps, then prepare for your mind to be EXPLODED….we CHIP-I-FIED them.
As in you’re gonna be rubbing the tops with a dose of smooth coconut oil, sprinkling a heavy hand of coconut sugar and GROUND COFEE on top, and then baking them until they achieve their PURE, ULTIMATELY CRUNCHY chip form.
And then you’re gonna taste one, realize all your healthy chip dreams have come alive in your very real-person life and decide that the flavor possibilities are endless when turning Flatout into BAKED, healthy chips. Coffee-fying them is ONLY the beginning my chip-eating friends!
But, before we get too off track (what else is new?) let’s stay onboard the latte-flavored-train. You can get creative with your flavor profiles when I’m done nattering at you.
I really want you to hear me, because I have your back and want only good things to happen in your food-eating life.
SO, I needneedNEED you to spend the next 20 minutes of your life doing a little quality-time-dance with your blender and oven, then ending it with a FEW crunchety-crispety-caffeine driven scoops through the most lusciously, smooth and creamy spice-sweet dip-able-deliciousness that your easy-recipe-loving-self has ever created.
Don’t even be surprised if you realize you ate the WHOLE BOWL in one sitting.
It happened to a friend of a friend of mine.
Easy Healthy Pumpkin Pie Dip With Coffee Chips
For the chips:
- 4 Flatout ProteinUP CarbDown Core12 Flatbread Wraps (use the Flatout gluten free wrap if needed)
- 2 Tbsp Coconut oil melted
- 5 Tbsp + 1 tsp Coconut sugar
- 2 Tbsp Ground coffee
For the dip:
- 1 Cup Roasted cashews soaked overnight *Read notes
- 1/2 Cup Pumpkin puree
- 1/4 Cup + 2 Tbsp Coconut sugar
- 2 Tbsp Strong brewed coffee
- 1 tsp Pumpkin pie spice
- Pinch of salt
- Preheat your oven to 350 degrees.
- Cut each of the Flatout wraps into 8 slices and divide them between 2 baking sheets. Brush the tops of all the slices with half of the melted coconut oil.
- In a small bowl, stir together the coconut sugar and ground coffee. Sprinkle half the mixture evenly over the tops of the slices.
- Bake until lightly golden brown, about 7 minutes. Slip the slices, rub with the remaining oil, and sprinkle with the remaining sugar/coffee mixture.
- Bake for another 5 minutes until the chips are very brown and begin to crisp. Note that they firm up a lot once cooled, so remove them immediately from the pan once done, so they don't adhere to it!
- While the chips are cooking, drain the water from the cashews and add them into a high-powered blender.
- Add the rest of the remaining ingredients and blend, stopping to scrape down the sides as needed, until smooth and creamy.
- Serve with the chips and DEVOUR!
Recipe Notes*I buy my cashews pre-roasted. If yours aren't roast them in a 375 degree oven until golden brown, about 7-10 minutes. Do this BEFORE soaking them overnight. Don't skip this step as roasting the cashews adds a lot of flavor.
FOR THIS RECIPE, I RECOMMEND:
THIS POST IS SPONSORED BY MY FRIENDS AT FLATOUT. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
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