Easy Healthy Pumpkin Pie Dip With Coffee Chips

This easy healthy pumpkin spice 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!

Course Snack
Cuisine American
Keyword desserts with coffee, gluten free snacks, healthy dips, pumpkin, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 People


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


  1. Preheat your oven to 350 degrees.
  2. 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.
  3. In a small bowl, stir together the coconut sugar and ground coffee. Sprinkle half the mixture evenly over the tops of the slices.
  4. Bake until lightly golden brown, about 7 minutes. Slip the slices, rub with the remaining oil, and sprinkle with the remaining sugar/coffee mixture.
  5. 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!
  6. While the chips are cooking, drain the water from the cashews and add them into a high-powered blender.
  7. Add the rest of the remaining ingredients and blend, stopping to scrape down the sides as needed, until smooth and creamy.
  8. 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.