Just wanted to let you know that this dip-able dessert is sponsored by my friends over at Flatout!
Switch up your Easter dessert with some easy vegan carrot cake dip with baked spice chips! It’s a healthy, gluten free dessert that everyone will love!
IT’S CARROT CAKE WEEK.
Which I actually didn’t plan until RIGHT NOW when I looked at my recipes for the week and realized EVERY.SINGLE.ONE is carrot cake themed.
Not even going to apologize.
Carrot cake, with its pillowy-soft layers of spicy-sweet VEGETABLES-IN-A-CAKE deliciousness is one of the greatest desserts ever invented. It could be a vegan carrot cake blondie, a gluten free carrot cake vegan cheesecake or even some gluten free carrot cake baked donuts.
Don’t care what way it enters my mouth, as long as it’s got “carrot” and “cake” in the name. My belly doesn’t discriminate.
Exceptttt, TODAY, we’re taking the “cake” compl-EAT-ly out of “carrot cake” and we’re doing a 3…2…1 DIPPPPPP.
This is how it’s going down:
Swirls of the smoothest, richest coconut cream are dancing around with healthy notes of carrot (2 ways!) fruity bursts of juicy pineapple, sticky-sweet agave and that CRUNCH of roasty-toasty pecans that is sending your texture-freak-self into a tailspin on OBSESSION.Switch up #Easter dessert with this #Vegan Carrot Cake Dip with Spice Chips! @FlatoutBreadClick To Tweet
About to get even better: ALL that is finished off with the warm sensation of CRISPY CRUNCHY nutmeg-and-cinnamon spiced baked chips that are all playing REALLY nice inside your carrot-cake-loving tummy.
Dippable-desserts your guys. They’re truly a good thing.
SPOLIER ALERT: we’ve had dessert dip before, in the form of an easy healthy pumpkin pie dip with coffee chips.
SPOILER ALERT, the sequel: we A-L-S-O used Flatout Flatbread Gluten Free Wraps to create the ULTIMATE, the PINNACLE, the MECCA of crunchy-healthy-baked-not-fried-chip perfection, that has a mega 1-2 PUNCH of spicy-sweet flavor profiles for your taste buds.
Just when you thought Flatout was only for your desk-lunch grilled mango chicken cauliflower rice wrap needs, we’re CHAMPIONING your Easter brunch goals with MEGA addictive chips dunking-diving-scooping into velvety smooth, creamy dip W-I-T-H hidden vegetables!
And all the people of the world who want to eat healthy without it tasting healthy said YAAAAAS.
IE: liiiiike, everyone.
- No general necessity to make a cake, which means you WON’T end up with flour ALL the over the kitchen, in your eyebrows and anywhere else that means you’ll need to clean the kitchen for a week later.
Please don’t tell me I am the only one who’s baking life = MAD CHAOS.
- No necessity to layer aforementioned not-baked cake.
Do you know how annoying it is to make layer cakes? There’s always that moment when you must stick layer 2 on layer 1, without it breaking apart in transport, and your life flashes before your eyes for a second.
- No waiting for cake to cool.
IE: immediate gratification baby!
Read: grab some chips and a SECLUDED corner (no sharing!) because you’re going to be sitting there, bowl of spicy-sweet-ultra-creamy-carrot-cake dip RIGHT. NOW.
ALL. NIGHT. LONG.
If anyone comes calling, don’t give in.
It’s a trap.
They’re just looking to get in on your little piece of dip-able dessert heaven.
Keep your head down. Your best bet is right into the bowl.
If you can’t see them, they can’t see you.
For step-by-step instruction of this recipe, watch my video tutorial below:
SUBSCRIBE TO MY YOUTUBE CHANNEL AND NEVER MISS A RECIPE! New recipes posted each week!
Vegan Carrot Cake Dip with Spice Chips
Total time does not include time for the dip to chill and thicken
For the dip:
- 1/3 Cup Pecans
- 1/2 Pound + 2 medium carrots, divided*
- 1/2 Cup Pineapple tidbits, drained of pineapple juice
- 1 Cup Coconut cream (from 1 13oz can)
- 2 Tbsp Agave
- 3/4 tsp Cinnamon
- 1/4 tsp Ground nutmeg
For the chips:
- 4 Flatout Gluten Free OR Light Flatbread Wraps
- 2 Tbsp Coconut oil, melted
- 1/4 Cup Coconut sugar
- 4 tsp Cinnamon
- 1 tsp Ground nutmeg
Preheat your oven to 350 degrees and place the pecans on a small baking sheet. Toast in the oven until the pecans darken and smell nutty, about 10-12 minutes. Set aside.
Take the 1/2 lb of carrots and peel them. Then, slice them in half lengthwise and chop each half into 2 inch slices. Place them into a large pot and cover with water about an inch, adding a pinch of salt. Bring the carrots to a boil over high heat. Once boiling, reduce the heat to medium high and cook until the carrots are soft, about 20-25 minutes.
Once the carrots are soft, drain the liquid, reserving 1 Tbsp of it. Add the carrots, along with the 1 Tbsp of reserved cooking liquid into a SMALL food processor (mine is 3 cups) and process, stopping to scrape down the sides as necessary, until the carrots are totally smooth and pureed.
Add in the pineapple tidbits and pulse so that the pineapple gets broken down, but leave some small pieces for texture.
Scrape the carrot mixture into a large bowl and add in the coconut cream, agave, cinnamon and nutmeg. Whisk until smooth and well combined. Put some muscle into it to really get that coconut cream smooth.
Take the remaining 2 carrots and VERY finely grate them (use the opposite side of the grater that you use to grate cheese - the super fine one.) Place the carrots into a kitchen towel and ring out as much moisture as you can. Measure out 2/3 cup of the grated, dried carrots and gently fold into the dip.
Place the dip into the refrigerator to chill for at least 2-3 hours. This will help it firm up a little.
To make the chips:
Cut the Flatout Flatbread Wraps into 8 pieces each. I cut each wrap in half, and then each half into 4 triangles.
Divide the wraps between two baking sheets (if your oven can't fit 2 pans at once, just do 2 wraps at a time.) Use a pastry brush to spread the melted coconut oil over top of all the triangles.
In a small bowl, mix together the coconut sugar, cinnamon and nutmeg. Sprinkle half the mixture over top of the triangles - they should be covered pretty thick with spice! Bake in the 350 degree oven for 7 minutes.
Once baked, flip and brush the other side with the remaining coconut oil and sprinkle with the remaining spice mixture. Bake an additional 5 minutes.
Once out of the oven, remove the chips from the pan immediately, or else they will stick to it once they cool. The chips firm up A LOT as they cool.
Once the dip has chilled, chop up the pecans and sprinkle over top.
Serve with chips and DEVOUR!
*I weighed out 1/2 lb of carrots at the store, then bought two extra
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfitness
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!
Stay in touch with Flatout Flatbread on social media for other tasty recipes:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 13 POINTS+: 7. OLD POINTS: 5
(for 1/8 of the dip and chips)